Outstanding grilled shrimp burrito at Rubio’s! Incredibly small, but super tasty.
Living in SoCal, I’ve been eating burritos pretty much my whole life. In fact, I dearly adore them! Lately though I’ve developed a fondness for the so-called “wet burrito”. Here’s an outstanding version from Rubio’s with their Baja Grill chicken burrito. Basically you take any burrito and blanket it with a liberal amount of enchilada sauce, verde sauce, etc. Some places use a ranchero sauce or even a creamy queso type sauce. What sauce is best usually depends on what kind of burrito is under it.
It is my pleasure to review the outstanding chimichanga I had recently at Casa Reveles! Made with your choice of beef or chicken, plus cheese inside. The whole affair is topped with sour cream, guacamole, cheese, lettuce and tomato. (I could have done without the olives). Only $7.95.
This was definitely a big league chimi! Roughly the size of a chubby sock puppet. It was so long in fact that I felt like laying down after only eating half of it. The chim held a generous amount of seasoned, tender & moist shredded beef. I appreciated that it came with a sharp steak knife. Made it much easier to eat. All of the toppings were well proportioned and fresh tasting. It was among the top two of Ramona chimis I’ve had, that I can tell you!
The red & green squeeze bottles contained exceptionally good house-made hot sauces. Unique, smoky and very flavorful without being too hot. Not like any I’ve had elsewhere. Worth checking out!
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…