Whistler’s got a new wall of fame and you don’t need to chuck yourself off a 50-foot cliff or down a dozen jugs of beer to get there.
A meal that might leave Godzilla passing on seconds landed in Whistler with a giant olé!
The Dups Burrito Mexican eatery is home to the Phatty Burrito, care of new owners Taylor Wilson and Dan Mullen, basically a regular chicken burrito times two in one wrap — and if you eat it all your sour cream-smeared face will grace the Phatty picture wall of fame, so everyone in town can revel in your eating feats.
“Our motto is ‘wrapping the phatties here in Whistler’,” Wilson said.
Cheeky, very cheeky, but it all translates to friendly service.
The Dups Burrito business is still not a recognizable name around town —the owners still haven’t put up the new business sign. Dups replaces the former La Tortilleria at MarketPlace, which was sold to the two Mexican food experts three months ago.
Long-term Pemberton residents, Wilson and Mullen ate at La Tortilleria religiously for more than a decade. On learning former owner Anna Suski was selling the restaurant to buyers who would change the place, the two former Summit Ski managers intervened. Where would they get their daily burritos?
So dedicated to the hand-held meal is he, Wilson traveled far and wide in search of the best chicken burrito even before he decided to pass on skis for rotisserie spears. (All of Dups chicken is rotisserie roasted.)
Walking into the “new” place, the differences are subtle, other than the cheery Mutt and Jeff team manning the tortillas and beans. But if you order the vegetarian taco salad, the new offering of sautéed peppers might catch your interest.
“We want to keep it somewhat the same, but add our own spice of life to it,” Wilson said.
Biting into my regular lunch or dinner quick grab, I rested easy with the familiar homemade salsa, guacamole and spice-soaked beans. The taco salad experience is like a conversation with the devil on one shoulder and an angel on the other. Waistlines rest easy with the salad filling of lettuce, rice, guacamole, beans and hand-cut salsa, but cry “La Cucharacha” with glee at the crispy tortilla bowl, perfect for breaking off and dipping. It’s nachos with a conscience.