Name: Avaliação de Burrito por Huseyinakbiyik em Burritos | Sant Pere, Barcelona, Espanha
Item: Burrito
Rating: 3.8
Author: Huseyinakbiyik

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

Spain

Burritos | Sant Pere

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

Avaliação de Burrito por Huseyinakbiyik em Burritos | Sant Pere, Barcelona, Espanha

Burrito

Burritos | Sant Pere

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