Love—Fenzel
The greatest ingredient in a burrito doesn’t come from a beast of the field or a tree of the forest – or even from a corn processing plant in Iowa. No, the best ingredient in a burrito isn’t stocked in the walk-in or kept on the hot line behind the sneeze guard.
Every day, when that burritista looks him or herself in the mirror, groggy and hung over from a night of too many tequila shots or dollar High Life drafts, and imagines all the people he or she will make happy with the gift of burritti — the anger and hatred the customers bring into his or her place of work, and the mollified corpulence they take home when they leave — there comes from deep deep inside an upwelling of something special — that special ingredient, that secret sauce, if you will, that makes a burrito so much more than just a Mexican sandwich.
For no plant or animal but the human being can put in the burrito what really makes it turn your frown upside down.
The best ingredient is love. It always has been.
And pinto beans. Fuck yeah, pinto beans.
What about us under the “no hablo Español” category? No idea what Mr. Banderas is saying, there. He could be pointing out facts I don’t know about the candidates that could influence my ultimate decision.
I think Carnitas vs. Barbacoa is splitting the vote.
Did you know that, according to wikipedia, some people hate cilantro because it is possible they have a genetic variation in taste perception where they can taste an unpleasant-tasting chemical that others cannot? Fascinating.
Want a chipotle burrito? there’s an app for that: http://www.chipotle.com/#/flash/order_iPhone-app
Despite my deep and abiding loves for all things tasty, tasty burrito, I feel I must side with Mr Banderas on this one – PAELLA VALENCIANA, cabrones!
Carnitas beats barbacoa for me. I love its warm, loving touch and depth of flavor.
Couldn’t you have found a slightly more appetizing photo of sour cream?
@Dan: I had a choice of several, but I wanted one of sour cream on a burrito.