Little Tienda isn’t hard to spot. Its brick facade – painted in peach – is eye-catching. Inside, things get sunnier: all the walls are covered in tiles the colour of lemon-meringue pie. There’s window seating and a cluster of tables, and the dog-friendly courtyard outside can fit about 25 people.
Tienda means “shop” in Spanish. Owners Christina Mayer and Nick Coate intentionally combined English and Spanish in the name to reflect their menu, which marries flavours from Mexico and southern California.
There’s chilli-cheese toast, chilaquiles, huevos randeros, a breakfast bowl, and, of course, the breakfast burrito. Available in regular and grande, it’s a hefty number with scrambled eggs, smoky pinto beans, roast potato, cheese and baby spinach. Everything is house-made, from the chilli oil to the ranchero sauce (both of which you can purchase to take home), and everything on the menu is available to take away. They even grow their own chilli, jalapenos and fresh tomatillos (which can be difficult to source in Australia).
The cafe has weekly specials (burritos are $10 every Monday), and Coate and Mayer regularly hold special events, such as five-course degustations with wine and mezcal pairings for up to 22 guests (bookings essential).