Journals of Toast 43
Posted by ezrast Fri, 12 Oct 2007 15:28:00 GMT
Beans, lettuce, tomato. Rice, but only a little. Sour cream spread evenly over the top. Cheese, anything with a little sharpness will do. Hard or soft.
Beans, lettuce, tomato. Rice, but only a little. Sour cream spread evenly over the top. Cheese, anything with a little sharpness will do. Hard or soft.
Comments
I prefer a lot of rice with Mexican food. As I always say, the difference between a Good burrito and a Great burrito is the rice. All of my most memorable burritos have been rice-based. I contend that the same holds true for tacos. I’m also partial to a bit of thinly-slice black olives, and hold the sour cream. Guacamole is good, though, in small quantities. And onion.
My favorite burritos were probably the two I cooked up with mexican rice, a bit of nacho cheese sauce, some mild cheddar, and a smidgen of Taco Bell Mild Sauce (from the packets I’d pocketed). It was really cheesy, just a bit spicy, and it had that great rice layer on the bottom. Top notch.
But, you know, I guess you can’t really argue that burritos and tacos are in the same boat. Unless they’re “soft tacos”. Soft tacos are really just small, less-folded burritos, though. I guess tacos are really more in the tostada realm. The difference being, of course, the crunchy, corn-based shell. It provides a completely different texture and taste from the flour-based tortilla. But, in practical use, they usually come out the same, so I think my argument is valid.