Tuesday, June 25, 2019

What's in a Burrito


I really like Mexican food. I love Mexican food. Especially burritos.
Most of the time I get them at a retail place (from a major chain or a restaurant. They were okay. However, there was usually too much runny beans mixed in with the meat and not enough veggies. The restaurant style is similar, but includes a chair and table service. That is worth at least two points.
My homemade burrito had considerably more vegetables and more cheese. They were wrapped like you would get at a fast food place-a soft tortilla wrap. 
I’ve discovered something that was out there but not something that stuck in my mind-texture.
One day I was in a commercial area outside of downtown Toronto with a friend. We stepped into a small burrito restaurant. Rickety chairs. A mixture of table styles. Large windows opened letting a breeze in. We had to order at the counter. While in line (a very good sign) I noticed that one person took the order and two people behind prepared the burrito.
I saw immediately that the meat was cooked fresh for each order. Thus, a ten minute wait. The cheese was fresh. Everything was fresh.
This burrito cost more than any I had ever bought outside of a full-service fancy restaurant.
We had a seat and waited. Our number was called and we picked them up. The foil rap was hot. Another excellent sign.
I took my first bit. Bang! There was that texture I mentioned earlier. The vegetables had a crunch. As did the tortilla wrap. It had been placed under something similar to a panini grill. Or, it was simply properly prepared on a grill.
Each bite was met with a crunch. And, no half-cup of juice dripping out. Just a small amount. A very small amount. I slowed down and savoured each morsel.

This weekends challenge. Duplicate the amazing taste and texture on my grill at home. Under the sun. But, with a small breeze. A very small breeze.

1 comment:

  1. Interesting. My favorite is tacos and I make them at home. Keep writing


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