Today I had beefy barbacoa for lunch. Blame it on schedules, diets or whatever, iron must be missing from my diet. I’ve been feeling faint for days and thought a meaty burrito would be the cure. That, or a cabana in Turks and Caicos.
Dublin burritos, sadly, do not EVEN compare to burritos from home. Home is the taqueria at 34th and Balboa. Or pick any one of the other 92 taquerias in San Francisco.
Just maybe, what if it was San Francisco who did burritos wrong, and all of Dublin’s burritos are correct? I think not.
At a Dublin taqueria counter, a cold tortilla is filled with the usual fixings. It very nearly breaks. It then is wrapped in tin foil and tossed in a microwave or set on a grill to get hot.
For those non-foodies, in SF a burrito begins its life in the tortilla steamer—for a splash second and it becomes hot and pliable. Soft, hot and ready to go. In fact, once it’s in the tinfoil, it is very nearly in your hands.
Not in Dublin. ..first the order queue and then the wait-for-your-food queue.
A tortilla steamer would eliminate two or three steps. Not to mention lower my blood pressure.
I still enjoyed my beefy barbacoa. The name was catchy and just when I was thinking it would be cute for someone named Barbara to order a beef barbacoa, did I think to look up it on Wiki:
Beefy Barbacoa
In the US, barbacoa is often prepared with parts from the heads of cattle, such as the cheeks.
In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat.
In the US, barbacoa is often prepared with parts from the heads of cattle, such as the cheeks.
In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat.
Maybe it’s not so bad that I’m eating a burrito from Dublin?
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