Little Donkeys

Let us speak on the enchantment of burritos. And I am not talking about those cold pasty Chipotle burritos. Those should only be eaten when faced with burrito scarcity, or by bible-belt folk. Sacrilege you say? Then you are very pasty. What seems to make the San Francisco burrito so special is the tortilla. An amazing SF burrito is wrapped in a flaky, somewhat tenacious tortilla. The quality of the ingredients pales in importance to that of baguette-like tortilla. This is a fact lost on the Korean owners of a taqueria 2 blocks from my apartment. They have some of the worst burritos I’ve had simply because the tortilla is like a pudding skin.

New Mexico burritos, on the other hand, have a taste and quality factor incomparable to the best SF burrito. A NM burrito uses a much different kind of tortilla- full and doughy. And the ingredients primarily exist to showcase the chile, a completely different, oral orgasmic experience from the lip smacking SF burrito.

Research is yet to be done on the famed So-cal burrito from regions as exotic as Los Angeles and San Diego.