In article >,
George > wrote:

> Nexis wrote:
> > How well known are these outside of California? I know when I was a kid,
> > growing up in Minnie Soda, I'd never heard of them. It wasn't until I moved
> > to SoCal some 20 years ago that I was introduced to this bit of
> > deliciousness. When done right, there's nothing like it. The tender,
> > flavorful beef, the guacamole...makes me really miss the Alberto's of long
> > ago. Anyone familiar with the area knows there are a zillion other
> > 'berto's...but for me, none of them tops the Alberto's that introduced me
> > to
> > carne asada burritos. My sister recently called to tell me she was craving
> > one, but she hasn't been able to find any back east. So that got me
> > wondering...where are they a 'regular' menu item besides here? Anywhere?

> "Back east" = pretty big. I have had good carne asada in Philly,
> Norristown and Jackson Heights.

Speaking of pretty big, there's California. Perhaps she hasn't gotten
involved in the Burrito Wars here. That little kid's dispute between
the North and the South, called the Civil War, was nothing compared to
this. Brother against brother, sister against sister, a battle to the
death.

To get the tiniest bit serious here, there are some major arguments
between the North and the South, in California, as to how to make a
burrito. In the South, burritos tend to be thin and insubstantial. All
burritos here in CA start with a flour tortilla. In the South, they add
a fair amount of meat. There's other stuff, maybe guacamole and salsa,
but it isn't a meal, not just one. Of course, beans and rice on the
side would do it. In the North, there's very little meat, just enough
for a little flavor. Huge amounts of beans and rice are added. People
from the South call them "logs". Salsa is usually added. The "deluxe"
will often include guacamole, cheese, and sour cream. I can only eat a
"small".

If you are interested in participating in such a
discussion^H^H^H^H^H^H^H^H^H^Hflame war, just subscribe to ba.food with
a crosspost to la.eats. Just make the subject something like "what's a
good burrito" and a body of "what belongs in a good burrito". Stand
back and watch the sparks fly!

:-)

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

On Wed, 08 Apr 2009 19:45:12 -0700, Dan Abel > wrote:

>If you are interested in participating in such a
>discussion^H^H^H^H^H^H^H^H^H^Hflame war, just subscribe to ba.food with
>a crosspost to la.eats. Just make the subject something like "what's a
>good burrito" and a body of "what belongs in a good burrito". Stand
>back and watch the sparks fly!

Oh, you are a bad, bad, bad!

--
I love cooking with wine.
Sometimes I even put it in the food.

"Dan Abel" > wrote in message
...
> In article >,
> George > wrote:
>
>> Nexis wrote:
>> > How well known are these outside of California? I know when I was a
>> > kid,
>> > growing up in Minnie Soda, I'd never heard of them. It wasn't until I
>> > moved
>> > to SoCal some 20 years ago that I was introduced to this bit of
>> > deliciousness. When done right, there's nothing like it. The tender,
>> > flavorful beef, the guacamole...makes me really miss the Alberto's of
>> > long
>> > ago. Anyone familiar with the area knows there are a zillion other
>> > 'berto's...but for me, none of them tops the Alberto's that introduced
>> > me
>> > to
>> > carne asada burritos. My sister recently called to tell me she was
>> > craving
>> > one, but she hasn't been able to find any back east. So that got me
>> > wondering...where are they a 'regular' menu item besides here?
>> > Anywhere?
>
>> "Back east" = pretty big. I have had good carne asada in Philly,
>> Norristown and Jackson Heights.
>
> Speaking of pretty big, there's California. Perhaps she hasn't gotten
> involved in the Burrito Wars here. That little kid's dispute between
> the North and the South, called the Civil War, was nothing compared to
> this. Brother against brother, sister against sister, a battle to the
> death.
>
> To get the tiniest bit serious here, there are some major arguments
> between the North and the South, in California,

And Arizona with their Chimichangas and New Mexico, and Texas.

Nor to mention the following diffrent burrito areas.

1 Mexico State
2 Federal District
3 Veracruz
4 Jalisco
5 Puebla
6 Guanajuato
7 Chiapas
8 Nuevo León
9 Michoacán
10 Oaxaca
11 Chihuahua
12 Guerrero
13 Tamaulipas
14 Baja California
15 Sinaloa
16 Coahuila
17 San Luis Potosí
18 Sonora
19 Hidalgo
20 Tabasco
21 Yucatán
22 Morelos
23 Querétaro
24 Durango
25 Zacatecas
26 Quintana Roo
27 Tlaxcala
28 Aguascalientes
29 Nayarit
30 Campeche 31 Colima
32 Baja California Sur

Dimitri

"Dan Abel" > wrote in message
...
> In article >,
> George > wrote:
>
>> Nexis wrote:
>> > How well known are these outside of California? I know when I was a
>> > kid,
>> > growing up in Minnie Soda, I'd never heard of them. It wasn't until I
>> > moved
>> > to SoCal some 20 years ago that I was introduced to this bit of
>> > deliciousness. When done right, there's nothing like it. The tender,
>> > flavorful beef, the guacamole...makes me really miss the Alberto's of
>> > long
>> > ago. Anyone familiar with the area knows there are a zillion other
>> > 'berto's...but for me, none of them tops the Alberto's that introduced
>> > me
>> > to
>> > carne asada burritos. My sister recently called to tell me she was
>> > craving
>> > one, but she hasn't been able to find any back east. So that got me
>> > wondering...where are they a 'regular' menu item besides here?
>> > Anywhere?
>
>> "Back east" = pretty big. I have had good carne asada in Philly,
>> Norristown and Jackson Heights.
>
> Speaking of pretty big, there's California. Perhaps she hasn't gotten
> involved in the Burrito Wars here. That little kid's dispute between
> the North and the South, called the Civil War, was nothing compared to
> this. Brother against brother, sister against sister, a battle to the
> death.
>
> To get the tiniest bit serious here, there are some major arguments
> between the North and the South, in California, as to how to make a
> burrito. In the South, burritos tend to be thin and insubstantial. All
> burritos here in CA start with a flour tortilla. In the South, they add
> a fair amount of meat. There's other stuff, maybe guacamole and salsa,
> but it isn't a meal, not just one. Of course, beans and rice on the
> side would do it. In the North, there's very little meat, just enough
> for a little flavor. Huge amounts of beans and rice are added. People
> from the South call them "logs". Salsa is usually added. The "deluxe"
> will often include guacamole, cheese, and sour cream. I can only eat a
> "small".
>
> If you are interested in participating in such a
> discussion^H^H^H^H^H^H^H^H^H^Hflame war, just subscribe to ba.food with
> a crosspost to la.eats. Just make the subject something like "what's a
> good burrito" and a body of "what belongs in a good burrito". Stand
> back and watch the sparks fly!

True, a lot of passions.

But if you want clues as to authenticity go south of the border and order a
carne asada burrito in Mexico you will get:

marinated beef sliced thin
grilled with onions and hot peppers
served folded in hot tortillas with fresh salsa
lime wedges optional

You tend to find burritos in northern Mexico and it is just meat, onions,
chiles and salsa. That's it. No beans or rice. Where you find that it is
called a chimichanga.

Paul