Mexican food has always been a popular cuisine. Staples like tacos, burritos and enchiladas have long been showcased in our media. Yet, authentic Mexican flavours are often missing in Colombo’s culinary capital.
This is where Muy Grande comes in. This cloud kitchen, founded by Aruni Jayawardane and Ishan Sourjah, combines Mexican flavours with the ideals of inclusivity and authenticity.
“Mexican flavours combine a lot of unique spices, flavours and ingredients,” Jayawardane told The Daily Morning Brunch. “So we want to give the best experience possible.”
Authentic flavours
Many of our Mexican inspired restaurants and food chains offer fusion food. While these adaptations cater to local palates, they often move away from the depth and complexity that define traditional Mexican cuisine.
Muy Grande aims to change that. Their menu focuses on retaining the integrity of Mexican cooking, from the seasoning to the preparation methods. Dishes are built around bold yet balanced flavours, combining heat, acidity, and richness in a way that feels authentic rather than a cash-grab.
“We didn’t want to create something that just feels ‘inspired’ by Mexican food,” Jayawardane said. “We wanted it to actually reflect those flavours in a way that people can recognise and appreciate.”
From tacos to burritos, each item is an effort to stay close to its roots. Ingredients are carefully selected and prepared in-house to maintain consistency.
At the same time, Muy Grande does not ignore the realities of Colombo’s dining scene. As a cloud kitchen, it operates primarily through delivery platforms, making it accessible to a wider audience while eliminating the need to travel to a physical location.
Rooted locally
Despite its commitment to authenticity, Muy Grande also embraces local sourcing. Ingredients such as jackfruit, eggplant, and mushroom are incorporated into their dishes, offering familiar textures while still aligning with Mexican flavour profiles. This not only supports local producers but also creates a bridge between two culinary traditions.
“We work with what’s available here but we try to use it in a way that still respects the cuisine,” Jayawardane explained. “It’s about finding that balance.”
The use of these ingredients is particularly evident in their vegetarian and vegan offerings. Rather than ignoring plant-based options, Muy Grande integrates them into its menu.
“Plant-based food is a big part of what we do,” she said. “We want everyone to feel included.”
The kitchen is also halal, making it accessible to a wider segment of Colombo’s diverse population. This attention to dietary inclusivity reflects the founders’ broader approach to food; one that prioritises all its customers without compromising on quality or authenticity.
Growing through challenges
Muy Grande was founded in 2022, at the height of Sri Lanka’s economic crisis; a time when many businesses were struggling to stay afloat. Launching a new food venture under such conditions was a risk but one that has since paid off.
“Starting during that period wasn’t easy,” Jayawardane noted. “But it also pushed us to be more mindful about how we operate and grow.”
Operating as a cloud kitchen allowed the brand to navigate these challenges with greater flexibility. Without the overhead costs of a physical restaurant, Muy Grande was able to focus on consistency, quality, and building a loyal customer base.
“We still try to interact with our customers by going for pop ups and showing people the beauty of Mexican food,” Jayawardana said. “We’ve been doing it for years.”
Since then, the brand has continued to grow steadily. Its ability to adapt, combined with a clear identity, has helped it stand out in an increasingly competitive food landscape.
Looking ahead
As Muy Grande expands, the founders are also looking to experiment further with their offerings. This includes exploring New Mexican flavours and incorporating different ingredients into their menu.
“We’re always learning and experimenting,” Jayawardane said. “There’s so much more to Mexican cuisine and we want to keep exploring that.”
While staying grounded in authenticity, they are open to evolving and refining their approach. This balance between tradition and innovation is likely to shape the brand’s next phase.
Colombo’s food industry has seen a rise in specialised and niche offerings in recent years. Within this landscape, Muy Grande stands out for its focus on authenticity in a category that is often heavily localised.
While Mexican cuisine may not yet be fully understood in Sri Lanka, ventures like this contribute to a gradual shift. They introduce diners to new flavour profiles and encourage an appreciation of global food cultures.