On Tue, 27 Aug 2013 22:36:53 -0600, casa contenta > wrote:

> On 8/27/2013 3:55 PM, Julie Bove wrote:
> >
> > "casa contenta" > wrote in message
> > ...
> >> On 8/25/2013 5:26 PM, wrote:
> >>>
> >>>> On 8/24/2013 2:12 PM, Julie Bove wrote:
> >>>>
> >>>>
> >>>>
> >>>>> Mission came out as the lowest ranking on America's Test Kitchen.
> >>>>
> >>>>
> >>> I saw that episode and the audience taste panel chose Old El Paso
> >>> brand as the best store bought flour tortilla. And yes, they were
> >>> probably all white.
> >>>
> >> All their food products are eastern seaboard primarily.
> >>
> >> That can be a problem out west.
> >
> > I was mistaken. I thought that was what my whole wheat ones were.
> > Nope. They are Don Pancho. They're fine.
>
> That's another one we don't see here!

Ditto. Never heard of it.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 27 Aug 2013 22:34:03 -0700, "Julie Bove"
> > wrote:
>
>>
>> "casa contenta" > wrote in message
>> ...
>> > On 8/27/2013 5:38 PM, sf wrote:
>> >> On Tue, 27 Aug 2013 11:30:26 -0600, casa contenta > wrote:
>> >>
>> >>> They can not even begin to compare to freshly made from a
>> >>> tortilleria!
>> >>
>> >> That's not an option for most people. We only have one in town, but
>> >> really - all they produce on the premises is handmade.
>> >>
>> > If you've good Mexican restaurants many times they'll sell a lot of
>> > things
>> > in bulk. Here you can get corn and flour tortillas, many salsas, beans,
>> > rice - almost the entire meal!
>>
>> I only know of one restaurant that sold tortillas and that was Chevy's.
>> I
>> would not say that they were good and I don't recall their tortillas
>> being
>> outstanding although they were made in house.
>
> You have to either be splitting hairs or not know what you're talking
> about to dis their tortillas.

I didn't dis them. Just don't recall any of their food being overly good.
Certainly not authentic Mexican in my book. I'm a Mexican food lover and I
was never able to finish any plate of food that I ever ordered there because
I just plain didn't like it. Really disliked the salsa too. I may not have
even had a tortilla there. I can't remember now what I ordered. I just
know that at least at the points in time when we dined there, I was a
vegetarian and they had very limited offerings for that.

"sf" > wrote in message
...

>> > I was mistaken. I thought that was what my whole wheat ones were.
>> > Nope. They are Don Pancho. They're fine.
>>
>> That's another one we don't see here!
>
> Ditto. Never heard of it.

I think I got them at Winco. They have one HUGE aisle with nothing but
Mexican food on it. I used to buy Sopes there but they seem to have quit
selling them.

On 8/27/2013 11:32 PM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>
>> Gas grill does the trick also.
>
> We don't grill.

I'm so sorry to hear that, you're missing out on a world of flavor!

That said, SF's cast iron skillet method seems your best bet.

On 8/27/2013 11:34 PM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>> On 8/27/2013 5:38 PM, sf wrote:
>>> On Tue, 27 Aug 2013 11:30:26 -0600, casa contenta > wrote:
>>>
>>>> They can not even begin to compare to freshly made from a tortilleria!
>>>
>>> That's not an option for most people. We only have one in town, but
>>> really - all they produce on the premises is handmade.
>>>
>> If you've good Mexican restaurants many times they'll sell a lot of
>> things in bulk. Here you can get corn and flour tortillas, many
>> salsas, beans, rice - almost the entire meal!
>
> I only know of one restaurant that sold tortillas and that was Chevy's.
> I would not say that they were good and I don't recall their tortillas
> being outstanding although they were made in house.

It's simply ubiquitous across the southwestern states, I think we're so
so fortunate to be in this demographic.

On 8/28/2013 12:37 AM, sf wrote:
> On Tue, 27 Aug 2013 22:46:26 -0600, casa contenta > wrote:
>
>> On 8/27/2013 5:38 PM, sf wrote:
>>> On Tue, 27 Aug 2013 11:30:26 -0600, casa contenta > wrote:
>>>
>>>> They can not even begin to compare to freshly made from a tortilleria!
>>>
>>> That's not an option for most people. We only have one in town, but
>>> really - all they produce on the premises is handmade.
>>>
>> If you've good Mexican restaurants many times they'll sell a lot of
>> things in bulk. Here you can get corn and flour tortillas, many salsas,
>> beans, rice - almost the entire meal!
>
> No restaurant makes their own tortillas around here. Chevy's had a
> mechanical tortilla maker and I don't care what anyone says about
> Chevy's - they made great tortillas.

Darn it, you're being culturally deprived up that way, who knew? I've
found great Mexican in San Diego and even up the Valley into Stockton. I
suspect that maybe the geographic reach of agriculture is a factor?
Perhaps you'd have luck in towns like Tracy and Manteca.

Of course its been a while, I assume those are still mostly ag areas
even now?

On 8/28/2013 2:13 AM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Tue, 27 Aug 2013 22:34:03 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "casa contenta" > wrote in message
>>> ...
>>> > On 8/27/2013 5:38 PM, sf wrote:
>>> >> On Tue, 27 Aug 2013 11:30:26 -0600, casa contenta > wrote:
>>> >>
>>> >>> They can not even begin to compare to freshly made from a >>>
>>> tortilleria!
>>> >>
>>> >> That's not an option for most people. We only have one in town, but
>>> >> really - all they produce on the premises is handmade.
>>> >>
>>> > If you've good Mexican restaurants many times they'll sell a lot of
>>> > things
>>> > in bulk. Here you can get corn and flour tortillas, many salsas,
>>> beans,
>>> > rice - almost the entire meal!
>>>
>>> I only know of one restaurant that sold tortillas and that was
>>> Chevy's. I
>>> would not say that they were good and I don't recall their tortillas
>>> being
>>> outstanding although they were made in house.
>>
>> You have to either be splitting hairs or not know what you're talking
>> about to dis their tortillas.
>
> I didn't dis them. Just don't recall any of their food being overly
> good. Certainly not authentic Mexican in my book. I'm a Mexican food
> lover and I was never able to finish any plate of food that I ever
> ordered there because I just plain didn't like it. Really disliked the
> salsa too. I may not have even had a tortilla there. I can't remember
> now what I ordered. I just know that at least at the points in time
> when we dined there, I was a vegetarian and they had very limited
> offerings for that.


One of the problems in analyzing what is or it not good Mexican cuisine
is in knowing what a given restaurant is specializing in. To me Chevy's
has always had a bit of a Sonoran flair to it. But woe be to those who
think Mexico has but a few cuisines, it has at least a dozen!

I recommend the Rick Bayless program on PBS for those who wish to learn
more about the various regional fares of Mejico.

On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:

> On 8/28/2013 12:37 AM, sf wrote:
> >
> > No restaurant makes their own tortillas around here. Chevy's had a
> > mechanical tortilla maker and I don't care what anyone says about
> > Chevy's - they made great tortillas.
>
> Darn it, you're being culturally deprived up that way, who knew? I've
> found great Mexican in San Diego

Honestly, I can't stand the Mexican food in San Diego. I prefer
Northern California Mexican style. Labor is too expensive for a
restaurant to employ anyone just to make tortillas to go in a tortilla
warmer on the table. I can see them using one of these though.
http://www.youtube.com/watch?v=MaK6xCCJH9c

> and even up the Valley into Stockton. I
> suspect that maybe the geographic reach of agriculture is a factor?
> Perhaps you'd have luck in towns like Tracy and Manteca.

I am rarely in that direction and when I am, I'm just passing through.
I might stop at a farm stand, but that's about it.
>
> Of course its been a while, I assume those are still mostly ag areas
> even now?

Yes. You've read about the Stockton mess? They're still hit pretty
hard out there.

--
Food is an important part of a balanced diet.

"casa contenta" > wrote in message
...
> On 8/27/2013 11:32 PM, Julie Bove wrote:
>>
>> "casa contenta" > wrote in message
>> ...
>>
>>> Gas grill does the trick also.
>>
>> We don't grill.
>
> I'm so sorry to hear that, you're missing out on a world of flavor!

No. I dislike a grilled flavor.
>
> That said, SF's cast iron skillet method seems your best bet.

Nah. I've stick with the microwave.

In article >,
sf > wrote:

> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>
> > On 8/28/2013 12:37 AM, sf wrote:
> > >
> > > No restaurant makes their own tortillas around here. Chevy's had a
> > > mechanical tortilla maker and I don't care what anyone says about
> > > Chevy's - they made great tortillas.
> >
> > Darn it, you're being culturally deprived up that way, who knew? I've
> > found great Mexican in San Diego
>
> Honestly, I can't stand the Mexican food in San Diego. I prefer
> Northern California Mexican style. Labor is too expensive for a
> restaurant to employ anyone just to make tortillas to go in a tortilla
> warmer on the table. I can see them using one of these though.
> http://www.youtube.com/watch?v=MaK6xCCJH9c

Picante in Berkeley has a lady standing there making corn tortillas.

I hear there's another place in Oakland with a tortilla lady, but I've
only been told and haven't been there.

marcella

"Marcella Peek" > wrote in message news:marcella-

> I hear there's another place in Oakland with a tortilla lady, but I've
> only been told and haven't been there.
>
> marcella


I'd make my own any day before I would go there.

Cheri

On Wed, 28 Aug 2013 11:29:11 -0700, Marcella Peek
> wrote:

> In article >,
> sf > wrote:
>
> > On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
> >
> > > On 8/28/2013 12:37 AM, sf wrote:
> > > >
> > > > No restaurant makes their own tortillas around here. Chevy's had a
> > > > mechanical tortilla maker and I don't care what anyone says about
> > > > Chevy's - they made great tortillas.
> > >
> > > Darn it, you're being culturally deprived up that way, who knew? I've
> > > found great Mexican in San Diego
> >
> > Honestly, I can't stand the Mexican food in San Diego. I prefer
> > Northern California Mexican style. Labor is too expensive for a
> > restaurant to employ anyone just to make tortillas to go in a tortilla
> > warmer on the table. I can see them using one of these though.
> > http://www.youtube.com/watch?v=MaK6xCCJH9c
>
> Picante in Berkeley has a lady standing there making corn tortillas.
>
> I hear there's another place in Oakland with a tortilla lady, but I've
> only been told and haven't been there.
>
Nice to know they're somewhere. The only place I ever knew that did
it on the premises (besides the factory where a group of ladies formed
the hand made type), was a long gone restaurant on outer Geary, called
El Sombrero - weekends only.

--
Food is an important part of a balanced diet.

On 8/28/2013 10:04 AM, sf wrote:
> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>
>> On 8/28/2013 12:37 AM, sf wrote:
>>>
>>> No restaurant makes their own tortillas around here. Chevy's had a
>>> mechanical tortilla maker and I don't care what anyone says about
>>> Chevy's - they made great tortillas.
>>
>> Darn it, you're being culturally deprived up that way, who knew? I've
>> found great Mexican in San Diego
>
> Honestly, I can't stand the Mexican food in San Diego. I prefer
> Northern California Mexican style. Labor is too expensive for a
> restaurant to employ anyone just to make tortillas to go in a tortilla
> warmer on the table. I can see them using one of these though.
> http://www.youtube.com/watch?v=MaK6xCCJH9c

Ha!

Rube Goldberg indeed...

I would grant you San Diego is much more beach taco veracruz vibed, but
I like those too.


>> and even up the Valley into Stockton. I
>> suspect that maybe the geographic reach of agriculture is a factor?
>> Perhaps you'd have luck in towns like Tracy and Manteca.
>
> I am rarely in that direction and when I am, I'm just passing through.
> I might stop at a farm stand, but that's about it.

It was some rather industrial ag country last I was there (esp. Tracy),
I wonder what its like now.

>>
>> Of course its been a while, I assume those are still mostly ag areas
>> even now?
>
> Yes. You've read about the Stockton mess? They're still hit pretty
> hard out there.
>
Oh good grief, they were the ones with the city manager making more than
a CEO?

Yes, what a sad pre-Detroit state of bonded collapse.

Or have I conflated them with Lancaster?

On 8/28/2013 12:26 PM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>> On 8/27/2013 11:32 PM, Julie Bove wrote:
>>>
>>> "casa contenta" > wrote in message
>>> ...
>>>
>>>> Gas grill does the trick also.
>>>
>>> We don't grill.
>>
>> I'm so sorry to hear that, you're missing out on a world of flavor!
>
> No. I dislike a grilled flavor.

Remarkable!

Do you broil at all?

>>
>> That said, SF's cast iron skillet method seems your best bet.
>
> Nah. I've stick with the microwave.

You-ll lose those nice pizza-like bubbles in a direct-heated tortilla.

On Wed, 28 Aug 2013 15:36:53 -0600, casa contenta > wrote:

> On 8/28/2013 10:04 AM, sf wrote:
> > On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
> >
> >> On 8/28/2013 12:37 AM, sf wrote:
> >>>
> >>> No restaurant makes their own tortillas around here. Chevy's had a
> >>> mechanical tortilla maker and I don't care what anyone says about
> >>> Chevy's - they made great tortillas.
> >>
> >> Darn it, you're being culturally deprived up that way, who knew? I've
> >> found great Mexican in San Diego
> >
> > Honestly, I can't stand the Mexican food in San Diego. I prefer
> > Northern California Mexican style. Labor is too expensive for a
> > restaurant to employ anyone just to make tortillas to go in a tortilla
> > warmer on the table. I can see them using one of these though.
> > http://www.youtube.com/watch?v=MaK6xCCJH9c
>
> Ha!
>
> Rube Goldberg indeed...
>
> I would grant you San Diego is much more beach taco veracruz vibed, but
> I like those too.

I'm good with that. Haven't been to SD since my mother moved to
Oregon 20 or so years ago. Didn't like the old fashioned food they
served way back when... you know I think a wet burrito is an
abomination and SD was where I was unlucky enough to encounter it the
first time.
>
>
> >> and even up the Valley into Stockton. I
> >> suspect that maybe the geographic reach of agriculture is a factor?
> >> Perhaps you'd have luck in towns like Tracy and Manteca.
> >
> > I am rarely in that direction and when I am, I'm just passing through.
> > I might stop at a farm stand, but that's about it.
>
> It was some rather industrial ag country last I was there (esp. Tracy),
> I wonder what its like now.

Due to the housing bubble, a lot of fields and orchards became
subdivisions, but it's still essentially farm country... and some of
the subdivisions might be plowed under one day - so it may come full
circle.
>
> >>
> >> Of course its been a while, I assume those are still mostly ag areas
> >> even now?
> >
> > Yes. You've read about the Stockton mess? They're still hit pretty
> > hard out there.
> >
> Oh good grief, they were the ones with the city manager making more than
> a CEO?
>
> Yes, what a sad pre-Detroit state of bonded collapse.
>
> Or have I conflated them with Lancaster?

Stockton is the one that took public employee's retirement funds,
floated bonds and built brand new municipal buildings that now sit
unpaid for and empty. They're blaming the real victims and
negotiating retirements down. It's a truly awful situation for
retired city workers.

This was obviously made before Detroit filed bankruptcy.
Mini-Documentary: Who Took Down Stockton?
https://www.youtube.com/watch?v=d7tuv-FCGSQ

--
Food is an important part of a balanced diet.

On Wed, 28 Aug 2013 15:36:53 -0600, in rec.food.cooking, casa contenta
> wrote:

>On 8/28/2013 10:04 AM, sf wrote:
>> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>>
>>> On 8/28/2013 12:37 AM, sf wrote:
>>>>
>>>> No restaurant makes their own tortillas around here. Chevy's had a
>>>> mechanical tortilla maker and I don't care what anyone says about
>>>> Chevy's - they made great tortillas.
>>>
>>> Darn it, you're being culturally deprived up that way, who knew? I've
>>> found great Mexican in San Diego
>>
>> Honestly, I can't stand the Mexican food in San Diego. I prefer
>> Northern California Mexican style. Labor is too expensive for a
>> restaurant to employ anyone just to make tortillas to go in a tortilla
>> warmer on the table. I can see them using one of these though.
>> http://www.youtube.com/watch?v=MaK6xCCJH9c
>
>Ha!
>
>Rube Goldberg indeed...
>
>I would grant you San Diego is much more beach taco veracruz vibed, but
>I like those too.
>
>
>>> and even up the Valley into Stockton. I
>>> suspect that maybe the geographic reach of agriculture is a factor?
>>> Perhaps you'd have luck in towns like Tracy and Manteca.
>>
>> I am rarely in that direction and when I am, I'm just passing through.
>> I might stop at a farm stand, but that's about it.
>
>It was some rather industrial ag country last I was there (esp. Tracy),
>I wonder what its like now.

Tracy has really grown and is mostly a commuter town. There is still
agriculture here, but a lot of commuters who travel over the Altamont
Pass to work in the Bay Area. We do have some wonderful Mexican
restaurants here, but I doubt any of them make their own tortillas.

>>> Of course its been a while, I assume those are still mostly ag areas
>>> even now?
>>
>> Yes. You've read about the Stockton mess? They're still hit pretty
>> hard out there.
>>
>Oh good grief, they were the ones with the city manager making more than
>a CEO?
>
>Yes, what a sad pre-Detroit state of bonded collapse.
>
>Or have I conflated them with Lancaster?

"casa contenta" > wrote in message
...
> On 8/28/2013 2:13 AM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 27 Aug 2013 22:34:03 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "casa contenta" > wrote in message
>>>> ...
>>>> > On 8/27/2013 5:38 PM, sf wrote:
>>>> >> On Tue, 27 Aug 2013 11:30:26 -0600, casa contenta > wrote:
>>>> >>
>>>> >>> They can not even begin to compare to freshly made from a >>>
>>>> tortilleria!
>>>> >>
>>>> >> That's not an option for most people. We only have one in town, but
>>>> >> really - all they produce on the premises is handmade.
>>>> >>
>>>> > If you've good Mexican restaurants many times they'll sell a lot of
>>>> > things
>>>> > in bulk. Here you can get corn and flour tortillas, many salsas,
>>>> beans,
>>>> > rice - almost the entire meal!
>>>>
>>>> I only know of one restaurant that sold tortillas and that was
>>>> Chevy's. I
>>>> would not say that they were good and I don't recall their tortillas
>>>> being
>>>> outstanding although they were made in house.
>>>
>>> You have to either be splitting hairs or not know what you're talking
>>> about to dis their tortillas.
>>
>> I didn't dis them. Just don't recall any of their food being overly
>> good. Certainly not authentic Mexican in my book. I'm a Mexican food
>> lover and I was never able to finish any plate of food that I ever
>> ordered there because I just plain didn't like it. Really disliked the
>> salsa too. I may not have even had a tortilla there. I can't remember
>> now what I ordered. I just know that at least at the points in time
>> when we dined there, I was a vegetarian and they had very limited
>> offerings for that.
>
>
> One of the problems in analyzing what is or it not good Mexican cuisine is
> in knowing what a given restaurant is specializing in. To me Chevy's has
> always had a bit of a Sonoran flair to it. But woe be to those who think
> Mexico has but a few cuisines, it has at least a dozen!
>
> I recommend the Rick Bayless program on PBS for those who wish to learn
> more about the various regional fares of Mejico.

I looked up the menu at Chevy's last night and they claim it to be Tex Mex
which is perhaps why I didn't care for it. And I found the salsa to be
pretty flavorless.

I do watch Rick Bayliss and I have one of his cookbooks.

I certainly can't say that I like all Mexican food because there are a whole
slew of things that I can't eat like most meats, fish, seafood and dairy. I
also dislike avocado. I can eat carne molida (ground beef) which I realize
is not always served at Mexican places. And i did eat at a taqueria that
served some kind of really tender roast beef. It was really good but I was
worried about digesting it. It was fine though.

"sf" > wrote in message
...
> On Wed, 28 Aug 2013 11:29:11 -0700, Marcella Peek
> > wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>> >
>> > > On 8/28/2013 12:37 AM, sf wrote:
>> > > >
>> > > > No restaurant makes their own tortillas around here. Chevy's had a
>> > > > mechanical tortilla maker and I don't care what anyone says about
>> > > > Chevy's - they made great tortillas.
>> > >
>> > > Darn it, you're being culturally deprived up that way, who knew? I've
>> > > found great Mexican in San Diego
>> >
>> > Honestly, I can't stand the Mexican food in San Diego. I prefer
>> > Northern California Mexican style. Labor is too expensive for a
>> > restaurant to employ anyone just to make tortillas to go in a tortilla
>> > warmer on the table. I can see them using one of these though.
>> > http://www.youtube.com/watch?v=MaK6xCCJH9c
>>
>> Picante in Berkeley has a lady standing there making corn tortillas.
>>
>> I hear there's another place in Oakland with a tortilla lady, but I've
>> only been told and haven't been there.
>>
> Nice to know they're somewhere. The only place I ever knew that did
> it on the premises (besides the factory where a group of ladies formed
> the hand made type), was a long gone restaurant on outer Geary, called
> El Sombrero - weekends only.

We used to have a place that made them on the weekends but they went out of
business. We tried them twice and didn't like the food either time. Or the
service. It was most likely the service that did them in. Then another
lady bought the building and tried to copy a successful place up the street
a few miles from her that is owned by the friends of the owner of the place
we often dine at. I had mentioned the place to him and he told me this
story. That new place was only open maybe a few months and now it sits
empty. We seem to be getting more and more Mexican places around here
although many are taco trucks or holes in the wall. Too many good places
for the crappy ones to make it.

"casa contenta" > wrote in message
...
> On 8/28/2013 10:04 AM, sf wrote:
>> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>>
>>> On 8/28/2013 12:37 AM, sf wrote:
>>>>
>>>> No restaurant makes their own tortillas around here. Chevy's had a
>>>> mechanical tortilla maker and I don't care what anyone says about
>>>> Chevy's - they made great tortillas.
>>>
>>> Darn it, you're being culturally deprived up that way, who knew? I've
>>> found great Mexican in San Diego
>>
>> Honestly, I can't stand the Mexican food in San Diego. I prefer
>> Northern California Mexican style. Labor is too expensive for a
>> restaurant to employ anyone just to make tortillas to go in a tortilla
>> warmer on the table. I can see them using one of these though.
>> http://www.youtube.com/watch?v=MaK6xCCJH9c
>
> Ha!
>
> Rube Goldberg indeed...
>
> I would grant you San Diego is much more beach taco veracruz vibed, but I
> like those too.

When my uncle came to visit, we took him to one of our favorite Mexican
places. It's no longer there. I heard the story of its demise when the
owner's son came to fix my cable. I can't remember the exact story now but
it had something to do with the city and zoning. They had been running it
in what used to be a house. It's long gone now. Anyway... My uncle told
us that the food was not authentic because it had sour cream on it and they
would never use sour cream in Mexico. Yes, I know they use crema which is
quite similar I think.

Then I had a cousin visit. She had lived in NV and also Southern CA. She
tried to tell us that the food at the restaurant we were dining at wasn't
authentic. The owner was from Oaxaca and he said that the food was that
style. Yes, they did have some American food and Americanized stuff on the
menu but that's pretty much to be expected in this country.

Anyway... I think it is interesting to hear what some people think is or
isn't authentic Mexican food. Also interesting to hear what they think good
Mexican food is or is not. Today, my mom complained about her nachos saying
that they weren't good because they didn't have enough cheese on them. She
had tried to order extra cheese but her Spanish isn't very good and the
woman behind the counter didn't speak English well. She needs to learn how
to say "extra" in Spanish. And to her, good nachos are nothing more than
chips and cheese. If you put anything else on there, she won't eat them.
That is not how they make the nachos at this place normally. They put meat,
beans, olives, assorted veggies, including jalapenos, crema and guacamole.

Today I tried some of the carrots from the condiment bar. Interesting!
Seemed like somewhere of a cross between raw and cooked. Pickled but only
slightly so and had a bit of heat to them due to all the peppers they were
mixed with. Yummy!

"casa contenta" > wrote in message
...
> On 8/28/2013 12:26 PM, Julie Bove wrote:
>>
>> "casa contenta" > wrote in message
>> ...
>>> On 8/27/2013 11:32 PM, Julie Bove wrote:
>>>>
>>>> "casa contenta" > wrote in message
>>>> ...
>>>>
>>>>> Gas grill does the trick also.
>>>>
>>>> We don't grill.
>>>
>>> I'm so sorry to hear that, you're missing out on a world of flavor!
>>
>> No. I dislike a grilled flavor.
>
> Remarkable!
>
> Do you broil at all?

I did once back in the 1970's. It was messy. Haven't done it since.
>
>>>
>>> That said, SF's cast iron skillet method seems your best bet.
>>
>> Nah. I've stick with the microwave.
>
> You-ll lose those nice pizza-like bubbles in a direct-heated tortilla.

But I want it soft, for a taco. Yeah, I am lazy like that. Instead of
making it into a burrito, I just slap the beans on half, fold it over and
heat it in the microwave. Note that I am generally the only one that eats
them this way. Angela will eat them once in a while if we are low on food
or we need a super quick meal which is why I make them. Can't think of too
much else that is quicker. Probably quicker than a sandwich and IMO much
better tasting.

I learned to make these when I was pregnant. I spent so much time commuting
back and forth to the Dr. who was in another city. And I was a high risk
pregnancy. At times, I needed an immediate meal when I got in the house due
to low blood sugar.

I also learned that this can make a meal on the road, served at room temp.
if need be. Husband won't eat this but Angela will on occasion and I would
never turn it down. Yeah, I would likely prefer something a little more
exotic but it works for me.

"The Other Guy" > wrote in message
...
> On Wed, 28 Aug 2013 23:15:54 -0700, "Julie Bove"
> > wrote:
>
>> She
>>had tried to order extra cheese but her Spanish isn't very good and the
>>woman behind the counter didn't speak English well. She needs to learn
>>how
>>to say "extra" in Spanish.
>
> I don't 'speak' Spanish, despite growing up in San Diego.
>
> But it should NOT be hard to teach her to say "mucho queso", no??

Ah. I shall remember that.

On 08/28/2013 02:36 PM, casa contenta wrote:
> On 8/28/2013 10:04 AM, sf wrote:

>> Yes. You've read about the Stockton mess? They're still hit pretty
>> hard out there.
>>
> Oh good grief, they were the ones with the city manager making more than
> a CEO?
>
> Yes, what a sad pre-Detroit state of bonded collapse.
>
> Or have I conflated them with Lancaster?

The city manager/police chief corruption scandal occurred in Bell, CA,
in South LA, quite a distance from Stockton.

"Whirled Peas" > wrote in message
...

> The city manager/police chief corruption scandal occurred in Bell, CA, in
> South LA, quite a distance from Stockton.
>


Stockton has it's problems with a very high crime rate, and the city filed
bankruptcy, but nothing like the corruption in Bell.

Cheri

On Wed, 28 Aug 2013 22:58:46 -0700, "Julie Bove"
> wrote:

> I looked up the menu at Chevy's last night and they claim it to be Tex Mex
> which is perhaps why I didn't care for it. And I found the salsa to be
> pretty flavorless.

They're all over the place with their salsa. A few years ago, they
put chipotle salsa on the table. I can't tell you how much I dislike
chipotle salsa. It's truly awful. Smoke and salsa do not belong
together.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 8/28/2013 4:15 PM, sf wrote:
> On Wed, 28 Aug 2013 15:36:53 -0600, casa contenta > wrote:
>
>> On 8/28/2013 10:04 AM, sf wrote:
>>> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>>>
>>>> On 8/28/2013 12:37 AM, sf wrote:
>>>>>
>>>>> No restaurant makes their own tortillas around here. Chevy's had a
>>>>> mechanical tortilla maker and I don't care what anyone says about
>>>>> Chevy's - they made great tortillas.
>>>>
>>>> Darn it, you're being culturally deprived up that way, who knew? I've
>>>> found great Mexican in San Diego
>>>
>>> Honestly, I can't stand the Mexican food in San Diego. I prefer
>>> Northern California Mexican style. Labor is too expensive for a
>>> restaurant to employ anyone just to make tortillas to go in a tortilla
>>> warmer on the table. I can see them using one of these though.
>>> http://www.youtube.com/watch?v=MaK6xCCJH9c
>>
>> Ha!
>>
>> Rube Goldberg indeed...
>>
>> I would grant you San Diego is much more beach taco veracruz vibed, but
>> I like those too.
>
> I'm good with that. Haven't been to SD since my mother moved to
> Oregon 20 or so years ago. Didn't like the old fashioned food they
> served way back when... you know I think a wet burrito is an
> abomination and SD was where I was unlucky enough to encounter it the
> first time.

Ah, wet as opposed to enchilada style?

That would be smothered in chile sauce and then melted cheese, which is
very much a southwestern constant.

>>
>>
>>>> and even up the Valley into Stockton. I
>>>> suspect that maybe the geographic reach of agriculture is a factor?
>>>> Perhaps you'd have luck in towns like Tracy and Manteca.
>>>
>>> I am rarely in that direction and when I am, I'm just passing through.
>>> I might stop at a farm stand, but that's about it.
>>
>> It was some rather industrial ag country last I was there (esp. Tracy),
>> I wonder what its like now.
>
> Due to the housing bubble, a lot of fields and orchards became
> subdivisions, but it's still essentially farm country... and some of
> the subdivisions might be plowed under one day - so it may come full
> circle.

That's recycling in action!

>>
>>>>
>>>> Of course its been a while, I assume those are still mostly ag areas
>>>> even now?
>>>
>>> Yes. You've read about the Stockton mess? They're still hit pretty
>>> hard out there.
>>>
>> Oh good grief, they were the ones with the city manager making more than
>> a CEO?
>>
>> Yes, what a sad pre-Detroit state of bonded collapse.
>>
>> Or have I conflated them with Lancaster?
>
> Stockton is the one that took public employee's retirement funds,
> floated bonds and built brand new municipal buildings that now sit
> unpaid for and empty. They're blaming the real victims and
> negotiating retirements down. It's a truly awful situation for
> retired city workers.
>
> This was obviously made before Detroit filed bankruptcy.
> Mini-Documentary: Who Took Down Stockton?
> https://www.youtube.com/watch?v=d7tuv-FCGSQ
>
I've saved that link and will view it later, thanks.

Bell was the other town I was thinking of with inflated salaries, not
Lancaster:

https://en.wikipedia.org/wiki/City_of_Bell_scandal

On Wed, 28 Aug 2013 23:04:19 -0700, "Julie Bove"
> wrote:

> Too many good places for the crappy ones to make it.

Ditto here.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Wed, 28 Aug 2013 22:58:46 -0700, "Julie Bove"
> > wrote:
>
>> I looked up the menu at Chevy's last night and they claim it to be Tex
>> Mex
>> which is perhaps why I didn't care for it. And I found the salsa to be
>> pretty flavorless.
>
> They're all over the place with their salsa. A few years ago, they
> put chipotle salsa on the table. I can't tell you how much I dislike
> chipotle salsa. It's truly awful. Smoke and salsa do not belong
> together.

Yes. That's the one I had. Could not eat it.

On 8/28/2013 11:58 PM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>> On 8/28/2013 2:13 AM, Julie Bove wrote:
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Tue, 27 Aug 2013 22:34:03 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "casa contenta" > wrote in message
>>>>> ...
>>>>> > On 8/27/2013 5:38 PM, sf wrote:
>>>>> >> On Tue, 27 Aug 2013 11:30:26 -0600, casa contenta >
>>>>> wrote:
>>>>> >>
>>>>> >>> They can not even begin to compare to freshly made from a >>>
>>>>> tortilleria!
>>>>> >>
>>>>> >> That's not an option for most people. We only have one in town,
>>>>> but
>>>>> >> really - all they produce on the premises is handmade.
>>>>> >>
>>>>> > If you've good Mexican restaurants many times they'll sell a lot of
>>>>> > things
>>>>> > in bulk. Here you can get corn and flour tortillas, many salsas,
>>>>> beans,
>>>>> > rice - almost the entire meal!
>>>>>
>>>>> I only know of one restaurant that sold tortillas and that was
>>>>> Chevy's. I
>>>>> would not say that they were good and I don't recall their tortillas
>>>>> being
>>>>> outstanding although they were made in house.
>>>>
>>>> You have to either be splitting hairs or not know what you're talking
>>>> about to dis their tortillas.
>>>
>>> I didn't dis them. Just don't recall any of their food being overly
>>> good. Certainly not authentic Mexican in my book. I'm a Mexican food
>>> lover and I was never able to finish any plate of food that I ever
>>> ordered there because I just plain didn't like it. Really disliked the
>>> salsa too. I may not have even had a tortilla there. I can't remember
>>> now what I ordered. I just know that at least at the points in time
>>> when we dined there, I was a vegetarian and they had very limited
>>> offerings for that.
>>
>>
>> One of the problems in analyzing what is or it not good Mexican
>> cuisine is in knowing what a given restaurant is specializing in. To
>> me Chevy's has always had a bit of a Sonoran flair to it. But woe be
>> to those who think Mexico has but a few cuisines, it has at least a
>> dozen!
>>
>> I recommend the Rick Bayless program on PBS for those who wish to
>> learn more about the various regional fares of Mejico.
>
> I looked up the menu at Chevy's last night and they claim it to be Tex
> Mex which is perhaps why I didn't care for it. And I found the salsa to
> be pretty flavorless.

Fair enough then, it is somewhat less spicy than New Mexican or Arizonan.

> I do watch Rick Bayliss and I have one of his cookbooks.
>
> I certainly can't say that I like all Mexican food because there are a
> whole slew of things that I can't eat like most meats, fish, seafood and
> dairy. I also dislike avocado. I can eat carne molida (ground beef)
> which I realize is not always served at Mexican places. And i did eat
> at a taqueria that served some kind of really tender roast beef. It was
> really good but I was worried about digesting it. It was fine though.

And that's the wonderful thing about Bayliss, he guides you through so
many iterations, and he truly serves and writes about authentic fare.

A dream culinary tour would be Mexico with he and his lovely daughter
Laney (sp?), just two wonderful people.

On 8/29/2013 12:15 AM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>> On 8/28/2013 10:04 AM, sf wrote:
>>> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>>>
>>>> On 8/28/2013 12:37 AM, sf wrote:
>>>>>
>>>>> No restaurant makes their own tortillas around here. Chevy's had a
>>>>> mechanical tortilla maker and I don't care what anyone says about
>>>>> Chevy's - they made great tortillas.
>>>>
>>>> Darn it, you're being culturally deprived up that way, who knew? I've
>>>> found great Mexican in San Diego
>>>
>>> Honestly, I can't stand the Mexican food in San Diego. I prefer
>>> Northern California Mexican style. Labor is too expensive for a
>>> restaurant to employ anyone just to make tortillas to go in a tortilla
>>> warmer on the table. I can see them using one of these though.
>>> http://www.youtube.com/watch?v=MaK6xCCJH9c
>>
>> Ha!
>>
>> Rube Goldberg indeed...
>>
>> I would grant you San Diego is much more beach taco veracruz vibed,
>> but I like those too.
>
> When my uncle came to visit, we took him to one of our favorite Mexican
> places. It's no longer there. I heard the story of its demise when the
> owner's son came to fix my cable. I can't remember the exact story now
> but it had something to do with the city and zoning. They had been
> running it in what used to be a house. It's long gone now. Anyway...
> My uncle told us that the food was not authentic because it had sour
> cream on it and they would never use sour cream in Mexico. Yes, I know
> they use crema which is quite similar I think.

A bit similar, yes.

> Then I had a cousin visit. She had lived in NV and also Southern CA.
> She tried to tell us that the food at the restaurant we were dining at
> wasn't authentic. The owner was from Oaxaca and he said that the food
> was that style. Yes, they did have some American food and Americanized
> stuff on the menu but that's pretty much to be expected in this country.
>
> Anyway... I think it is interesting to hear what some people think is
> or isn't authentic Mexican food. Also interesting to hear what they
> think good Mexican food is or is not. Today, my mom complained about
> her nachos saying that they weren't good because they didn't have enough
> cheese on them. She had tried to order extra cheese but her Spanish
> isn't very good and the woman behind the counter didn't speak English
> well. She needs to learn how to say "extra" in Spanish. And to her,
> good nachos are nothing more than chips and cheese. If you put anything
> else on there, she won't eat them. That is not how they make the nachos
> at this place normally. They put meat, beans, olives, assorted veggies,
> including jalapenos, crema and guacamole.

That's certainly the kitchen sink approach, and not to my liking.

> Today I tried some of the carrots from the condiment bar. Interesting!
> Seemed like somewhere of a cross between raw and cooked. Pickled but
> only slightly so and had a bit of heat to them due to all the peppers
> they were mixed with. Yummy!
>
Outstanding.

Have you ever had a caramelo?

http://www.roadfood.com/Restaurant/R...l-guero-canelo

El Guero Canelo in Tucson has wonderful one (for those traveling or
vacationing), and their Sonoran hot dog (again a kitchen sink affair) is
not to be misssed.

http://www.yelp.com/biz/el-guero-canelo-tucson

Still the best. Was in Tucson recently and if I could teleport a Guero
caramelo and a sonora dog to PDX, I would consider staying here...for
those of you in PDX who think the sonora dog in the food carts here are
good...you have to go to Tucson and try the real thing and you'll never
make the mistake here again.

Te amo Guero Canelo

On 8/29/2013 12:21 AM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>> On 8/28/2013 12:26 PM, Julie Bove wrote:
>>>
>>> "casa contenta" > wrote in message
>>> ...
>>>> On 8/27/2013 11:32 PM, Julie Bove wrote:
>>>>>
>>>>> "casa contenta" > wrote in message
>>>>> ...
>>>>>
>>>>>> Gas grill does the trick also.
>>>>>
>>>>> We don't grill.
>>>>
>>>> I'm so sorry to hear that, you're missing out on a world of flavor!
>>>
>>> No. I dislike a grilled flavor.
>>
>> Remarkable!
>>
>> Do you broil at all?
>
> I did once back in the 1970's. It was messy. Haven't done it since.

Ok, but was the flavor likable to you, or not?

>>
>>>>
>>>> That said, SF's cast iron skillet method seems your best bet.
>>>
>>> Nah. I've stick with the microwave.
>>
>> You-ll lose those nice pizza-like bubbles in a direct-heated tortilla.
>
> But I want it soft, for a taco.

You'd still have that - I run a flour tortilla over the gas burner for
roughly 10-12 seconds each side, just to get the blister but before it
crisps up.

Perfection.


> Yeah, I am lazy like that. Instead of
> making it into a burrito, I just slap the beans on half, fold it over
> and heat it in the microwave.

Quick and soft is fine, it's what YOU like.

> Note that I am generally the only one
> that eats them this way. Angela will eat them once in a while if we are
> low on food or we need a super quick meal which is why I make them.
> Can't think of too much else that is quicker. Probably quicker than a
> sandwich and IMO much better tasting.

And for a quick breakfast with an egg and some chorizo inside, divine,
easy to eat too.

> I learned to make these when I was pregnant. I spent so much time
> commuting back and forth to the Dr. who was in another city. And I was
> a high risk pregnancy. At times, I needed an immediate meal when I got
> in the house due to low blood sugar.
>
> I also learned that this can make a meal on the road, served at room
> temp. if need be. Husband won't eat this but Angela will on occasion
> and I would never turn it down. Yeah, I would likely prefer something a
> little more exotic but it works for me.

Creative and simple, not a bad thing at all.

On 8/29/2013 1:33 AM, The Other Guy wrote:
> On Wed, 28 Aug 2013 23:15:54 -0700, "Julie Bove"
> > wrote:
>
>> She
>> had tried to order extra cheese but her Spanish isn't very good and the
>> woman behind the counter didn't speak English well. She needs to learn how
>> to say "extra" in Spanish.
>
> I don't 'speak' Spanish, despite growing up in San Diego.
>
> But it should NOT be hard to teach her to say "mucho queso", no??

De vera, senor!

On 8/29/2013 11:09 AM, Whirled Peas wrote:
> On 08/28/2013 02:36 PM, casa contenta wrote:
>> On 8/28/2013 10:04 AM, sf wrote:
>
>>> Yes. You've read about the Stockton mess? They're still hit pretty
>>> hard out there.
>>>
>> Oh good grief, they were the ones with the city manager making more than
>> a CEO?
>>
>> Yes, what a sad pre-Detroit state of bonded collapse.
>>
>> Or have I conflated them with Lancaster?
>
> The city manager/police chief corruption scandal occurred in Bell, CA,
> in South LA, quite a distance from Stockton.
>
Thank you, I googled that up myself earlier.

That was a true mess also.

On 8/29/2013 1:38 PM, sf wrote:
> On Wed, 28 Aug 2013 22:58:46 -0700, "Julie Bove"
> > wrote:
>
>> I looked up the menu at Chevy's last night and they claim it to be Tex Mex
>> which is perhaps why I didn't care for it. And I found the salsa to be
>> pretty flavorless.
>
> They're all over the place with their salsa. A few years ago, they
> put chipotle salsa on the table. I can't tell you how much I dislike
> chipotle salsa. It's truly awful. Smoke and salsa do not belong
> together.
>
It can be done properly, though I mostly share your feelings there.

I've dined at precisely ONE restaurant that got it right so far.

"casa contenta" > wrote in message
...

>>
> Outstanding.
>
> Have you ever had a caramelo?
>
> http://www.roadfood.com/Restaurant/R...l-guero-canelo
>
> El Guero Canelo in Tucson has wonderful one (for those traveling or
> vacationing), and their Sonoran hot dog (again a kitchen sink affair) is
> not to be misssed.
>
> http://www.yelp.com/biz/el-guero-canelo-tucson

No. Am not a meat lover and really dislike hot dogs of any kind. So that's
not something I would try.
>
> Still the best. Was in Tucson recently and if I could teleport a Guero
> caramelo and a sonora dog to PDX, I would consider staying here...for
> those of you in PDX who think the sonora dog in the food carts here are
> good...you have to go to Tucson and try the real thing and you'll never
> make the mistake here again.
>
> Te amo Guero Canelo

Husband would probably like those.

What makes a good flour tortilla... a wetback beaner of course.

On Thu, 29 Aug 2013 13:39:06 -0600, casa contenta > wrote:

> On 8/28/2013 4:15 PM, sf wrote:
> > On Wed, 28 Aug 2013 15:36:53 -0600, casa contenta > wrote:
> >
> >> On 8/28/2013 10:04 AM, sf wrote:
> >>> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
> >>>
> >>>>
> >>>> Darn it, you're being culturally deprived up that way, who knew? I've
> >>>> found great Mexican in San Diego
> >>>
> >>> Honestly, I can't stand the Mexican food in San Diego. I prefer
> >>> Northern California Mexican style. Labor is too expensive for a
> >>> restaurant to employ anyone just to make tortillas to go in a tortilla
> >>> warmer on the table. I can see them using one of these though.
> >>> http://www.youtube.com/watch?v=MaK6xCCJH9c
> >>
> >> Ha!
> >>
> >> Rube Goldberg indeed...
> >>
> >> I would grant you San Diego is much more beach taco veracruz vibed, but
> >> I like those too.
> >
> > I'm good with that. Haven't been to SD since my mother moved to
> > Oregon 20 or so years ago. Didn't like the old fashioned food they
> > served way back when... you know I think a wet burrito is an
> > abomination and SD was where I was unlucky enough to encounter it the
> > first time.
>
> Ah, wet as opposed to enchilada style
>
> That would be smothered in chile sauce and then melted cheese, which is
> very much a southwestern constant.

I didn't know there was a difference. This is the first time I've
seen a burrito called "enchilada style". I guess I'm not a fan of
either variation. I'm talking about wet opposed to San Francisco
style and if I'm going to eat anything "enchilada style", I'll make it
a real enchilada.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 8/29/2013 2:44 PM, Julie Bove wrote:
>
> "casa contenta" > wrote in message
> ...
>
>>>
>> Outstanding.
>>
>> Have you ever had a caramelo?
>>
>> http://www.roadfood.com/Restaurant/R...l-guero-canelo
>>
>> El Guero Canelo in Tucson has wonderful one (for those traveling or
>> vacationing), and their Sonoran hot dog (again a kitchen sink affair)
>> is not to be misssed.
>>
>> http://www.yelp.com/biz/el-guero-canelo-tucson
>
> No. Am not a meat lover and really dislike hot dogs of any kind. So
> that's not something I would try.

It's fabulously overdone, but venerated throughout southern Arizona.

>>
>> Still the best. Was in Tucson recently and if I could teleport a Guero
>> caramelo and a sonora dog to PDX, I would consider staying here...for
>> those of you in PDX who think the sonora dog in the food carts here
>> are good...you have to go to Tucson and try the real thing and you'll
>> never make the mistake here again.
>>
>> Te amo Guero Canelo
>
> Husband would probably like those.

It's a fine establishment run by a welcoming and humorous man. The
architecture on the Oracle Rd. location is surprisingly modern and high
tech.

On 8/29/2013 7:17 PM, Brooklyn1 wrote:
> What makes a good flour tortilla... a wetback beaner of course.
>
Oh look, a troglodyte award finalist...

On 8/30/2013 1:50 AM, sf wrote:
> On Thu, 29 Aug 2013 13:39:06 -0600, casa contenta > wrote:
>
>> On 8/28/2013 4:15 PM, sf wrote:
>>> On Wed, 28 Aug 2013 15:36:53 -0600, casa contenta > wrote:
>>>
>>>> On 8/28/2013 10:04 AM, sf wrote:
>>>>> On Wed, 28 Aug 2013 08:40:17 -0600, casa contenta > wrote:
>>>>>
>>>>>>
>>>>>> Darn it, you're being culturally deprived up that way, who knew? I've
>>>>>> found great Mexican in San Diego
>>>>>
>>>>> Honestly, I can't stand the Mexican food in San Diego. I prefer
>>>>> Northern California Mexican style. Labor is too expensive for a
>>>>> restaurant to employ anyone just to make tortillas to go in a tortilla
>>>>> warmer on the table. I can see them using one of these though.
>>>>> http://www.youtube.com/watch?v=MaK6xCCJH9c
>>>>
>>>> Ha!
>>>>
>>>> Rube Goldberg indeed...
>>>>
>>>> I would grant you San Diego is much more beach taco veracruz vibed, but
>>>> I like those too.
>>>
>>> I'm good with that. Haven't been to SD since my mother moved to
>>> Oregon 20 or so years ago. Didn't like the old fashioned food they
>>> served way back when... you know I think a wet burrito is an
>>> abomination and SD was where I was unlucky enough to encounter it the
>>> first time.
>>
>> Ah, wet as opposed to enchilada style
>>
>> That would be smothered in chile sauce and then melted cheese, which is
>> very much a southwestern constant.
>
> I didn't know there was a difference. This is the first time I've
> seen a burrito called "enchilada style". I guess I'm not a fan of
> either variation. I'm talking about wet opposed to San Francisco
> style and if I'm going to eat anything "enchilada style", I'll make it
> a real enchilada.
>
>
>
Understood, and indeed the enchilada is my preferred delivery mechanism.

But a true New Mexico enchilada style burrito is sublime:

http://www.frontierrestaurant.com/food.html

And that place has some of the best in the state!

That said, move over one state and Arizona's chimichanga, a deep fried
burrito, also served with sauce and cheese on top is hard to pass up either:

http://whatscookingamerica.net/History/Chimichanga.htm

When I think of a "wet" burrito, the uninspiring glop served at Carls
Jr. comes to mind, however I suspect that your perception of the dish
may have been framed by iterations not dissimilar.

Come to the southwest and experience culinary nirvana, it will be a
sensory reset :-)