Let's break it down, Hounds. What does make a good San Diego burrito? Some musings:
I teach a lot of music, and one mnemonic I use to have bass-clef players remember the names of the lines of the staff is Good Burritos Don't Fall Apart. This got me to thinking: is this actually true? because I've eaten a few good ones that for sure fell apart. As in a mass of sextuple-folds-of-tortilla-in-salsa-fresca-water-with-congealed-cheese-and-chunks-of-carne-asada-fall-apart-but-I'm-gona-down-it-anyway kinda fall apart. But then, there are those that have goodness+structural integrity that blow me away.
I've been to a handful of places that do something wonderful to the burrito: another turn on the plancha after being rolled for Sublime Exterior Toastiness. A secondary result: no sump of agua de salsa polluting my last five bites. I ask for it every time now. Heresy?
No veggies, unless it's a veg deal, about which I know nothing.
These don't always do their part to offer integrity to the whole in my experience.
Salsa poured from the cups on the rack at the ensaladera, or inside de burrito?
Breakfast burritos are exempt. They hold their own, and in my opinion are like pumpkin pie: the worst slice is not much worse than the best. I love them. But no potatoes, please. Heresy?
Structural integrity. That is to be discussed. Who does it best?
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