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LivingMCM

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  1. I forgot to include a picture from the place in Renton. Here you go!
  2. In case anyone is curious about what a "real" Cali burrito looks like, this is a picture of one I had in San Diego earlier this year. It'sthe "Surfin' California" from the famous Lucha Libre taco shop. This burrito has carne asada and big shrimp. Their salsa bar is top-knotch, and they also have aguas frescas.
  3. Next, Memo's Mexican Restaurant, the Tacoma location. They have something called the Washington Burrito, which is very close to what I was looking for. It has thin french fries in it, with steak pieces and melted cheese. What a great combination of flavors! I've attached a photo for those who may be curious.
  4. In the coming months I will try to taste and document all California-style burritos I find in the northwest. This is my never-ending quest. First up, El Burrito Loco in Renton, WA. They use crinkle-cut fries. It was OK, I guess. But the seasonings were not nearly as tasty as the places in San Diego. The meat I chose was pastor, and the flavor just didn't jump out at me. If I find myself in the area I might go there for lunch, but it's not exactly a top destination for me.
  5. An update... I haven't had a chance to try the place in Seattle yet. But I was traveling in Southern California for several days, and I had California Burritos three times!
  6. On occasion I enjoy fufu made from cassava root. I am also intrigued by the love of hot peppers in West Africa.
  7. KFC 2012–

    I prefer Church's over either one!
  8. I had a fantastic shwarma sandwich from a booth that only took cash despite all the signs saying they took cards!
  9. I remember being disappointed a while back when I was leafing through Dover's edition of Cookery and Dining in Imperial Rome, because this plant was used in so many recipes but I wouldn't be able to make them correctly!
  10. At Sacramento Airport, I like the Esquire Grill. I like to have their prime rib sandwich with a whiskey sour.
  11. In Italy it's quite common to add sugar to little cups of espresso. The artisan boutique-roast espresso culture of the US is different.
  12. Craft salad, what is it?

    Is it like "craft beer" and "craft cocktails", giving attention to small batches and carefully concocted items with high-quality ingredients? I don't know how it started, but Sizzler seems to be taking credit for it: https://www.sizzler.com/craft-salad It seems to include trendy "foodie" ingredients such as quinoa and edamame.
  13. I haven't had that exact thing from Taco Bell (not my favorite place). But I have had burritos with pan-fried potato cubes, and there's just *no* comparison with actual french fries, especially if the burrito also has perfectly seasoned carne asada, grilled shrimp, avocados, and a rich cream.
  14. There are taquerias in the Seattle area that do carne asada fries, and also do burritos. I suppose it shouldn't be too much of a stretch to have them stuff the fries into a burrito.
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