Not the best carne asada burrito in town but definitely the closest! I can’t think of a more perfect takeout meal when you don’t feel like cooking.
Usually a burrito is the perfect handheld food. Making it “wet” though takes it to a whole new level at On the Border! Yes, you have to eat it with a knife and fork. This flavor and texture combination is just bomb when you blanket the whole thing in a flavorful enchilada sauce. One of my favorite things to order at OTB.
Outstanding lunch recently at Nuevo Grill and Cantina! They have an expansive two page lunch menu that includes seafood favorites. I tried today for the first time their “Langostino Lobster Burro”. If you’re unfamiliar with langostino, it is a Spanish word with different meanings in different areas. In the United States, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. Squat lobsters are more closely related to porcelain and hermit crabs.
This dish was served in a more conservative lunch portion size, but was still quite filling. The burrito is made with a liberal amount of gently sautéed langostino lobster things, grilled peppers & onions, all rolled into a grande-sized soft flour tortilla. It’s then smothered with a savory ranchero sauce and a generous amount of cheese. Includes rice, beans and a daub of sour cream. All for $11.99.
The langostino looks like, and sort of tastes like lobster. I thought it was very good. I would definitely order this again in any other culinary vessel, to include tacos, enchiladas, omelettes, etc. (Just not on ice cream).
Looking forward to bringing Gail back to Nuevo Girl for the weekend brunch! I’ve lived up the hill for a hundred years and have never been here for brunch. I scoped out the brunch menu today and can’t wait to try the carne asada eggs benedict with complimentary champagne.
This is the “Special Burrito” at Sombrero’s, and what a marvel it is! Your choice of beef or chicken with beans, rice and lettuce made into a huge burrito roughly the size of a small pillow. The whole thing is then made totally amazing with a generous blanketing of their signature enchilada sauce and cheese. I could eat this every day but would probably weigh 300 pounds…
Outstanding adobada burrito at Sombrero Mexican Food! Adobada is generally pork marinated in a “red” chilli sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to Al pastor.
Mariscos Mar de Cortez for early dinner recently. “Supreme Burrito” is a monster for only $6.99! Made with your choice of chicken or beef, filled with rice, beans, cheese, guac, sour cream, lettuce, kitchen sink, etc. This football sized burrito is then liberally blanketed with a flavorful chile relleno type sauce. The shredded beef was tender (albeit bland); everything else was well proportioned and tasty. Tortilla warm, soft and supple. Such an amazing value to get this huge burrito plate at an affordable price. I literally felt like laying down after eating this.
We had a pretty good dinner recently at Nuevo Grill & Cantina. I ordered the “Chimichanga Crispa”. Not sure what “crispa” means but it wasn’t very crispy. The chimi starts with your choice of marinated sirloin or chicken breast, jack and cheddar cheeses, and refried beans. The whole affair is rolled into a flour tortilla, and “gently” fried to a golden brown. It’s then topped with ranchero sauce, diced maters, and scallions with sour cream on the side. I got the sirloin version for $13.49. I particularly like their grilled steak which is always lean and flavorful. 🙂
I requested “no beans” in my chimi and it came out made with beans. 😦 They quickly remade it.
So, the menu says it’s gently fried and I can attest to that! I’m used to chimichangas that are quite a bit crispier and fried longer – this one wasn’t like that. It was still good, I liked it. Just not the classic taco shop chimichanga I’m accustomed to. I might try some of their burritos next time.
Over the many years I’ve eaten here, there’s been a couple times where the chips change. I don’t know if it’s their supplier or what. Usually it’s consistent with their numerous “Best of Ramona – Chips & Salsa” awards. The chips this visit were terrible. Not their usual award winning chips, known for being hot and somewhat greasy. These were just flat and flavorless for some reason. I did notice that the salsa has a kick to it now! Used to be fairly bland, but last night’s salsa was perfect. Maybe they have a new salsa recipe. (Please go back to the old chip recipe)
And of course I always love their big 25 ounce frosty draft beer mugs.