Name: Burritos | Sant Pere
Address: Rda. de Sant Pere, 16, Eixample, Barcelona, 08010, ES
Telephone: 937 04 46 44
Price range: €
Rating: 3.9

Spain

Barcelona

Burritos | Sant Pere

A warm corn tortilla the size of a palm, folded around a few spoonfuls of filling and finished with onion, cilantro, salsa and a squeeze of lime: that is a taco, and it is a format rather than a recipe, which is why Mexico has hundreds of them. The word is first recorded in the eighteenth-century silver mines, where a taco was a paper-wrapped charge of gunpowder, and the food took the name in the nineteenth century in Mexico City. The main families are tacos al pastor, pork marinated in chile and achiote and carved from a vertical spit, a Lebanese import turned Mexican in the 1960s; tacos de carne asada, grilled beef, in the north; tacos de canasta, steamed in a basket and sold from bicycles; tacos de guisado, stewed fillings from a row of clay pots; Baja fish tacos in beer batter; and the suadero, tripa and cabeza of the capital's night stands.

The tortilla decides half the taco. In most of Mexico it is corn, made from nixtamalised masa, pressed and cooked on a comal, and reheated on the same comal until soft and pliable with a few toasted spots; two are often stacked for a wet filling. Flour tortillas belong to the north and to Baja. Fillings are cooked separately and kept hot: al pastor shaved straight from the trompo with a sliver of the pineapple that sits on top, carne asada chopped on the board the moment it leaves the grill, guisados ladled from their pots, fish fried to order. Assembly is minimal and fast, a line of filling down the centre, white onion and cilantro chopped together, and the salsas, red and green at least, left to the eater. A taco is handed over open and eaten in two or three bites, standing.

Judge the tortilla first: it should be hot, soft and smell of corn, not stiff, cracked, cold or tasting of cardboard, and it should hold the filling to the last bite. The filling should be the dominant flavour and properly seasoned, juicy but not swimming; the taco should not drip through the bottom. Onion should be crisp, cilantro fresh, salsas made that day with real heat and acidity. Mark down pre-made hard shells, tortillas from a packet served cold, meat that has sat in a steam tray until grey, fillings padded with lettuce and shredded cheese in the Tex-Mex manner, and bottled lime juice. A taco overloaded to the point that it cannot be picked up is a plate, not a taco. Three tacos of one filling are the right order to judge a taquería; the test is whether the third is as good as the first.

Tacos

Mexico

A large flour tortilla wrapped tightly around a filling, with the ends tucked in so it can be eaten in the hand: that is a burrito, and which burrito depends on where you are standing. In northern Mexico, where wheat tortillas are the norm, a burrito is a slim roll with one or two fillings, machaca or beans or stewed meat, and it is a lunch, not a feat. In Ciudad Juárez and across the border in El Paso it is street food sold by the pair. The oversized version packed with rice, beans, meat, cheese, salsa, sour cream and guacamole is the Mission burrito, built in San Francisco's Mission District in the 1960s, wrapped in foil, and now the model for every fast-casual chain. The name is the diminutive of burro, donkey, and the usual explanations for it are guesses.

The tortilla is the structure. A good one is a soft, pliable wheat tortilla of thirty centimetres or so, warmed on a comal or steamed for a few seconds so it folds without cracking; a cold tortilla splits, and a stale one tastes of flour. Fillings are cooked separately and assembled warm: in the north, meat braised or grilled, refried beans, a little cheese; in the Mission style, cilantro-lime rice, whole or refried beans, a protein such as carne asada, carnitas, al pastor or grilled chicken, pico de gallo, cheese, crema and guacamole. The roll is the skill: filling placed in a line off-centre, sides folded in, then rolled tight so the layers press together. Many kitchens finish the burrito on the plancha for a minute a side, which seals the seam and gives a light crust. A wet burrito, smothered in red or green sauce and melted cheese and eaten with a fork, is a separate dish.

Pick it up before judging it. The wrap should hold together to the last bite, with no tearing and no cold wet spot where the salsa pooled. Inside, the filling should be distributed so that every bite has meat, beans and sauce, not a rice end and a meat end; too much rice is the most common way to pad a cheap burrito. The meat should be the main flavour and properly seasoned, the beans creamy, the salsa fresh. Mark down a tortilla that is gummy or raw at the seam, a filling that is lukewarm in the middle, soggy rice, pre-shredded cheese that never melted, and guacamole that has browned. Size is not a score: a fist-sized northern burrito that is all flavour beats a kilogram of rice in foil. Judge each against its own style.

Burrito

Taco çok severim ve gerçekten lezzetliydi özellikle sosları beğendim çok uyumluydu tekrar gidersem tekrar yiyeceğim tavsiye ederim

Malzemeleri önünde hazır ve seçtiğiniz oranda dolduruyor ben fasulye sevmememe rağmen orijinalinde var diye içine attırdım farklı bir tad oluyor içi de dolu doluydu çok ekstrem bir lezzeti yok otururken canım çekmez ama yediğim için memnunum

Burritos | Sant Pere

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