Indeed, finally an excuse to visit this one Mexican restaurant I have been meaning to try. Maybe some kind of machaca burrito, if they have it.
Oh yes they will!
This. Some of these road-side burrito restaurants deliver their burritos to your table via a fork-lift. One favorite place I’ve occasionally gone in Half Moon Bay (San Mateo County, CA) offers a veggie burrito that’s like a seven-course banquet all wrapped up in one tortilla.
Rick Bayless didn’t decide that, the language the word tamales comes from did.
Aztec?
tamale (n.)
1856, false singular from tamales (1690s), from American Spanish tamales, plural of tamal, from Nahuatl tamal, tamalli, a food made of Indian corn and meat.
Link mine.
Nahuatl (English: /ˈnɑːwɑːtəl/;[4] Nahuatl pronunciation: [ˈnaːwatɬ] ](File:Nawatl.ogg - Wikipedia)listen)),[cn 1] Aztec or Mexicano [5] is a language or, by some definitions, a group of languages of the Uto-Aztecan language family. Varieties of Nahuatl are spoken by about 1.7 million Nahua peoples, most of whom live mainly in Central Mexico as well as a small number who live in the United States.
Manuel’s Special from El Tepeyac.
Nahuatl
But you can say tamale as singular if you want to in English.
Yes, they were.
Those El Monterey frozen burritos you find at the supermarket are not a bad snack, as bachelor food goes, but I would never serve them to a guest, nor recommend them to a burrito virgin such as our OP. They are nothing like the full meal burritos that many in this thread are describing.
Ditto, pretty much, for Taco Bell and Del Taco. Those are just run-of-the-mill fast food, if even that.
Heh. I went to Culver High. We used to say Marian Rubin’s car ran on Tito’s hot sauce. I love their tacos (the only thing better than a Tito’s taco is two…), but their burritos are a bit on the simple side for me.
My company cafeteria used to make the most awesome breakfast burritos (except Wednesdays were always chilaquiles) – cheese, scrambled eggs, bacon or chorizo, hash browns or breakfast potatoes (I preferred hash browns because they act like burrito glue), salsa, pico de gallo. I was bummed when they transferred my department to a different site where the cafeteria SUCKED.
When I was still close to East LA, we used to take newbies to Manuel’s to see if they could finish a Manuel’s special. Most couldn’t even finish a Hollenbeck.
Here in Arkansas, the local grocery strore has started carrying frozen tamales from The Texas Tamale co. They come in a fabric bag and they are fantasic compared to most grocery store frozen stuff. There is, in my my order of best to worst, chicken, pork, beef, black bean, and spinach. But even the spinach ones are good.
Just nuke em for a few minutes, then smother in cheese, nuke em a bit linger to melt the cheese, drizzle some yucateco green hot sauce then smother in salvadoran creme. Delicious.
I’ve already left a tip on their hotline.
As for tamales, people used to sell them as fund raisers for charity where I used to work 'round the holiday season.
I totally forgot about the Kosher Burrito! It was owned by a Korean family. The filling was pastrami, mustard, pickles, and lettuce (?). A number of years ago a couple of other jurrors and myself led our group to the Kosher Burrito on lunch break. I was so disappointed…it was gone! Replaced by a soulless high rise.
Another burrito I love is Mom’s Burrito at El Sombrero in El Monte. Just delicious shredded beef served “wet” with red sauce, cheese and sour cream on top.
Here in Tucson sometimes people stand in parking lots - often of grocery stores - and sell tamales from their car. I am reliably informed they are delicious.
In Chicago there are (used to be) people that would go bar to bar and sell tamales. And they were great.
Yes, the Tamale Guy! (Claudio Velez). I haven’t hit the bar scene in quite awhile, so I have no idea if he or others still do that. (Though it looks like opened a brick and mortar.)
There’s plenty of tamales still being sold around the streets here in Chicago, though. There’s a vendor that usually sets up shop in the morning a few blocks from my house; sometimes there’s a guy selling tamales at the Aldi parking lot. A few times I’ve also seen tacos al vapor/tacos de canasta (a moist/steamed style of taco sold out of a paper-and-foil lined cooler) for sale along with the tamales.
Those are my favorite; I love when I find a good stand or restaurant or food truck where I can get a righteous burrito for under $10.
Correct, but he reported it. And he makes lots of them.
The California burrito is a specific kind of San Diego burrito, containing carne asada, fries, shredded cheddar, and some combination of sour cream, guacamole, and pico de gallo. I think it came about sometime in the early '90s, around the same time as carne asada fries, which is just the same thing but about twice as much of it and with no tortilla.
The defining characteristic of an SD burrito, IMO, is that they lack filler and usually consist just of meat and condiments. If you order a carne asada burrito, you’re getting carne asada, pico, and guac. If you order a beef burrito, you’re getting nothing but shredded beef with a bit of shredded tomato and onion mixed in. Beans only show up if you order a bean & cheese burrito or a “combo” burrito (equal parts beef and bean), and rice only shows up in a shrimp burrito or a chile relleno burrito.
I think that’s where the burro percheron comes into play.