Tuesday, May 5, 2009

The Great Burrito Debate

Since Fixer mentioned his great love of things gastronomic, I'm throwin' in my 2¢...

Oooooh, Mama...

Pic from LATimes

LA Taco:

Gabachos, Angelenos, hounds , and pochos. What am I going to do with you? Burritos, tacos, tortas, carnitas, guacamole, shrimp cocktails, and chips! That’s all you ever talk about. You eat authentic Chinese in the SGV, poopoo our best ramen joints as being nothing like the ones in Japan, are in lock step in regards to the Izakaya Bincho’s, do Indian in Artesia,you know how lame the latest fad restaurant opened by a celeb chef really is, you give only golf claps to our best Italian, and every last one of you seems to know authentic Thai. Yet, you can’t wait to have your next Hollenbeck, carnitas and margaritas at some hipster fave like Alegria, or chow down on a plate loaded with cheese, rice, beans, and enchiladas. Que paso?

Well, don’t be discouraged, help has arrived to wean you off these vices. Yes, there are Mexican burritos, which originated in northern Mexico, but there is a difference between the burritos nortenos and the American version, a slop envelope of flour tortilla. For the purpose of this post I’m calling all non-Mexican burritos American. That includes Cal-Mex, Tex-Mex, East LA Mex, Mexican-American, etc.

If you look on Mexican food as the very stuff of life as I do, you'll want to go read about the delightful subset of burritos. Enjoy.

My own take is that if you roll a nice rare filet mignon and a large heavily-buttered lobster tail up in a flour tortilla, it will do nothing but improve it. As long as you include the baked potato, rice, beans, sour cream and guacamole and a cup of fresh pico de gallo on top, that is. If ya don't have the steak an' tail, you can do the the same thing to yer foot and get the same result...

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