Thursday, May 29, 2014

Head For The Mountains

Head For The Mountains...


The Burrito: Shredded Chicken
The Burrito Builder: Los Montes
Where Is It: Moline, IL. Lat / Long: 41'29''30 N : 90'30"47 W. 725' Alt 
The Link: none 


The BurritoBlog has taken a 2nd seat to other life activities; but that doesn't mean the feast has stopped!  Far from it.  I received a bit of a tale about a restaurant in Moline, Illinois that needed to be told... and sampled.  Los Montes Mexican Restaurant has its humble beginnings for sure.  Walking up to it, the graffiti style sign painted on the side of the building tells me one of two things; either its a modest operation, or it doesn't need a flashy sign.  I ruminated on the back story I had been given as I walked around.  What I was looking at was the fledgling start up of a transplanted traditional Mexican cantina.  Not the kind you see in the touristy hot beds along the coasts or off the busy 2nd Street and Avenida Revolucion in Tijuana.  This is the kind of place you find in a hold over town about 50 miles form anywhere else.  Its quiet.  Its well kept.  Its modest in everything presented, because this is the way people live their lives in this part of the country.  In a growing metro area like the Quad Cities [home to about 1/3rd of a million people], this is the place that doesn't really fit in.

Heading for "the mountains"
In all fairness, the area boasts a few chain places [of about three to eight locations each], that most of the population believes to be true Mexican cuisine.  If you're familiar with the area, people think Rudy's [Americanized Tex-Mex], Adolph's [slightly Mexicanized Tex-Mex], or the Azteca's [Americanized Mexican] constitute what is and will be.  Not really.  Sprinkle in about ten other offerings that dabble in different menus, and you have the working locale.  To each his own.  But the find the best burrito, you sometimes need to look in the unfamiliar places.

Looking in all the "familiar places"
But as I rounded the corner, the hand painted "Burrittos" on the glass made me know I was in the right place.   Its a kind of welcoming mat to be unfurled before a visiting dignitary.  Someone who is probably not me.  The open counter area immediately inside the door has the familiar scent, meat.  Cooking, frying, sizzling, goodness in chunk form.  Its open area calls to me of the walk up counters you find in Southern California; it suits the walk up crowds busy on lunch time, and the beach goer's of anytime.  Here its slightly out of place.  There is no big menu overhead, no one standing watch over the process and no line of hustling bodies around me.  Its a quiet space to take it all in, in midst of an aging light commercial / residential neighborhood. 

The seating area beckons me with a short walk and a menu, I'm armed in my surroundings.  Lots of things have been on the move here recently; with new interior designs and a new menu, there are many things to take in.   The one thing on my mind was the dazzling selection of meats available.  Off the top of my head, Los Montes has 6 solid meat offerings available for pretty much every dish, and available for sale by the pound as well.  I chose to go during the off peak hours; that meant my choices were a bit limited.  I stuck with tried and true shredded chicken.

As I waited for the order to come up, I thought about the back story I had been told.  Los Montes was born out of a garage. True and through, they have continued to work with home recipes and found themselves in a transition state as a business; in order to grow more, its time to invest.  Most of those changes I saw around me are the direct result of that.  Its fit and finish, but does that make a burrito?  I've eaten in airports, off of donkey drawn wooden cars, 5-star restaurants by WhoWasThat famous guy, and most things in between, and I'm still not sure if any of it ever translates directly to the quality of the food.

We Three Kings
About 25 minutes later my order arrived, accompanied with three bottles of sauce.  I wasn't sure where to begin.  I started sampling the sauce on chips to get a feel for what I could "paint" with, before I envisioned the scene to paint.  The first was a typical red sauce slightly more aged in a chipotle style.  Not bad.  Great for chips.  The second was a typical verde.  Not honestly hot enough and a bit thin for my liking; but not out of the realm of reasonableness.  Last, but not least, you'll see by the emptied bottle above; was a barbeque variety.  I'd not had this particular flavor this far from the border before.  I'd last had something like it south of Nuevo Laredo, in a cramped, dingy wooden board[ed up?] makeshift eatery.  I'd swear the meat of choice was either killed upon order or had sat for weeks... no in between, and it was this type of sauce everything was doused in that made it palatable.  Here in the now, this sauce gave a very smokey distinctive barbecue tang and was filled with spice.  Armed with my sauce, I dig in. 

The spread; Al pastor taco and melty shredded chicken burrito
The shredded chicken burrito had a few things going for it I had not anticipated.  Its constructed on a 12" flour shell, that was either pressed or flat ironed after it was rolled.  The gang-buster included about 1 1/4 cup of shredded chicken, a half cup of pasted refried beans, 1 cup of rice mix [including carrots and peas], then garnished with lettuce, onion and tomatoes, then about 1/4 cup melted cheese mixed in.  Considering the size and girth of the burrito, priced at $5.95, its a steal.  The same price point is getting you the similar item from a Taco John / Taco Bell, with better ingredients and better surroundings.  As I ate, I consider the chicken is prepped in a stewed or simmered fashion, and as such it tends to get a bit soggy.  Easy fix!  I'd pull it, then flat iron it for about 40 seconds, spritz it with the sauce of choice, then let it steam for another 30 seconds under a dish.  I think the added flavor and crunch of the meat would make it stand out.  Same goes for prep work, I'd do all of that first, add the cold veggies last from a freezer immediately before plating... it goes a long ways to give it that fresh bite or snap.  All things that could be done differently, but don't ultimately detract from whats on the plate.   Sampled with different sauces, I gravitated to the smokey bbq and bottomed the bottle... it lends itself quite well to the chicken and melty cheese!


Closer inspection was.... delicious!
All in all its alot of positives for Los Montes.  Not a lot of places make the BurritoBlog, and when they do its for good reason.  I do understand many of the changes are taking place are going to be positive to attract more sit down diners.  Thats good.  Looking back at the type of food and its price, plus the available space; this is the type of place that should make a killing at lunch times with that walk up counter experience.  Throw the same burrito out there with a coke for $6.75 and I'd show up 3 days a week for lunch.  Flash that same product, give it some glossy advertising for the short order walk up orders, then offer it to me in 3 forms of sauce, 3 types of meat, and you should be selling what any of the businesses are in the area at that time slot.  Its a solid product, a great price, and it just needs to be eaten!

S.

Thursday, February 7, 2013

The Crown Jewel? : Ruby's Burritos

The Burrito: Jumbo Combo Burrito
The Burrito Builder: Ruby's Burritos
Where Is It: Romeoville, IL. Lat / Long: 41'65''44 N : 88'08"77 W. 673' Alt
The Link: http://www.rubysburritos.com/

I got a hot tip from a friend in the Chicagoland area, that I'm missing out on a solid burrito investment.   Those types of financial advice show up everyday in my inbox; but this one came with some credible backing; a second referral!  At that point, I begin to do some investigation.  Checking out the yelp review for the location was somewhat helpful, but as always I'm skeptical when I notice the restaurant is really in the midst of an industrial park.   I found myself in the area for a few days, and felt the hunger pains.   It was time to go snooping around the "jewelry store" Ruby's Burritos, of Romeoville, Illinois.

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As I pulled up, my first impression was that the sign was wrong.   Yes, I was in the midst of an industrial park.  However, the crossroads about a block behind me also had gas stations and donut stores, and this quaint brick strip mall did also have other active tenants.  Why would the sign be wrong, you ask?  Its right next to Ruby's Pancacke House.  I shit thee not.  Again, this doesn't mean burritos won't abide.  In fact, the typical Chicagoland faire of griddle fry burritos, probably means a short order breakfast hut isn't a bad proving ground.   But as I look to the edge of the small, nondescript glass door entryway, I spy a neon Mexican beer sign.  I'm in.  

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As I enter, I am gleeful.  Before me lies the beautiful bounty of a large, short order kitchen grill, positioned awkwardly with a cash register and counter to delineate the hands of the gods.  The smell alone pulled me to a table.   Traditionally you find the sizzled meat sound accompanying the warmth of frying meats.   Here, there was only the angelic scent of fried breads.  There is no question of it.   If anyone has spent any time around a true Mexican bakery, there is no questioning that wonderful wafted scent of fresh fried breads.   And instead of the sizzle of crackling mystery meat; the voice of the almighty maker of the burritos beckons to me in Spanish... in a true dialect of west-central Mexico.  It almost bring a tear to my eye, except the stabbing hunger pain, and anticipation of the feast keeps me sharp and true.   I knew by the  scent typical street level food was not my only options to fill my plate with.  As I make small talk in Spanish, I glance over my shoulder to see two Hispanic families eating in their post-church feast.   Its good.   Its very, good.

The menu contains typical faire. Mega burritos, dry and wet, 4 typical meats [chicken, pork, chorizo, beef], tacos up and down the line, horchata in a big dispenser at the end of the counter.  Nothing looks too far out of place.   Of course, I have come for the burritos, but I can not deny my tummy the pleasure of something fried… something special… something sope!   After a few minutes of lackluster Spanish chit chat about the weather and holidays, we get down to brass tacks.   I inquire about the Giant Burrito and Special Burrito categories. The Special side of the menu is the more glamorous meats; lengua, barbacoa, carnitas, steak and egg, wet [suizo’s] varieties.   Few flash-fry burrito outfits will offer up a true carnitas or barbacoa burrito, so I was interested initially there, but once I eye-hustled the Giant Burrito section, I made up my mind!  Puerco gigante y pollo!

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The cook laughs as he starts flipping bowls of marinated meat to the flattop.   We continue some small talk about the restaurant while I decide to take a sope in al pastor as well.  The rest of the menu is well rounded for a short order spot.   Chimichangas and several dinner platters are also on the list, as are tostads, gorditas and small seafood section [all shrimp except for a lone red snapper! maybe next time?!?!]  I slide on down the line but I am quickly whisked to a table where my tray is dropped for me, along with a fresh scoop of house salsa and pickled veggies!   Son of a gun, that's a welcome mat!

I take a paper menu in hand and roll over to see some breakfast choices as I wait for the feast.   I am offered some chips for the salsa, but by now I’ve motored through half the pickled foods.  The chips are ok, but the house salsa is worth the admission.  I actually saved back most of the bowl for use on the food as it arrived, simply because of the sharp flavor.   Ruby’s does a very smooth, blended salsa, more reminiscent of a broth with puree; than of a typical Tex-Mex chunky-monkey pile of tomatoes.

As my plates appeared, I sat in disbelief at the sope.   I know this is a burrito blog, and to humble myself for but a moment is in order.   I have had many of the fried food groups in my short life; several have tried to convince me I was eating a sope when it was really an open face gordita, or that it was a gordita when it was just a dumpy half-burnt tortilla; but this it… this was a splendid sope!  There is indeed an art-form to keeping fried and delicious light and airy.  Donuts are about the best example most people regularly encounter, and only then when its fresh out of the fry bins with a dusting of powdered sugar.  Funnel cake consistency is the key to creating the best sope I’ve ever ordered in America.  The crispness of the outer shell was sharp, but the interior was still very soft, spongy and about 20 degrees past doughy.  This is very complicated to pull off in a traditional restaurant setting!  If you flash fry the dough, then oven warm it to prep it for tabling, you can taste the oil as it collects to the center and bottom edges, and you notice the internal texture will change.  On short order, its hard to give the time to get good results to this perfection, as you often have the same set of hands running the flat top as you do the fry bins.  To finish it off, the beans are warm and fantastic, and the dough base is nice and thick--- damn near a Belgian style waffle!  I had to give it its due; the splendid sope lives here!  

Back to the burrito.  The main event.

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The skinny on the el gordo seems to be a 10” flour tortilla, which is pressed and flat iron grilled, built out with 2/3’s cup meat [mine was a double dipper, so chicken and pork x 2/3’s each], about 2/3s cup lettuce, 1/3 cup shredded cheese.  Refried beans are applied with a spatula or flat knife on the tortilla first, before contents are added… this is interesting to note as most places will scoop and poop the beans, these work themselves too evenly in the folds to be dolloped in place.  That’s about it.   That’s not to any disappointment….

Obviously the center piece of the burrito is meat.  Meat cooking is not something fast prep counters do well with.  Most times, meat is going to be a precooked, frozen, reheat; or, will be a flash fry with a sauce bath to make up time.  Its not a marathon, but my burritos require something more than a sprint!  At Ruby’s you’ll get an easy 10k jog!

The pork used for the meat was hand cut, easily attested to as there were numerous fat and small cartilage trimmings in there.  If I ordered a $50 steak I’d be upset, here, I am on 7th Heaven!  From what I could discern, the pork is likely a home-brew adobo with ground, not whole, chilies; possibly a touch of cumin, and a bit of cayenne pepper to help bring more color and flavor.  To me it felt more like a cold rub of dry ingredient, then simmered and reduced.  To do flavors like this, most places will pot boil large quantities in liquid blends, then re ladle reduced sauces to embolden the flavors.  Its noticeable when you hit the texture of the meat knowing how it was prepared.  This is different.  This is delightful!   It yields a deep flavor that isn't about heat as it is about nurturing full bodied flavor.  Well done.  

All in all, this was well worth the travel time to get.   Few places warm might heart with bowls of sliced pickling's, then punch me in the gut with a great burrito.  I often sit down expecting one thing or another, walking past it, I’d never know the heart of the matter inside.  Hit up Ruby’s Chi-town.  You deserve it.

 

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Tuesday, June 26, 2012

The O-G. The Original Taco House of Morrison IL

The Burrito: The Fajita Burrito

The Burrito Builder: The Original Taco House.

Where Is It: Morrison, IL. Lat / Long: 41'48''32 N : 89'57"55 W. 672' Alt

These things always start out innocently enough. I happen to be driving on US Highway 30 when I ran across the small town of Morrison Illinois, when I met my arch nemesis: hunger pains. Morrison is pretty nondescript even as far as small farm towns go. While it lacks the charm of the 1920s town square set up, it has kept the brevity of the 1820s Main St. approach. Whereby everything is a brick Road townhouse style note nothing is taller than two stories. But
among the buildings in this non-descript six block area, I find a sign that read "taco." I had to turn around as I didn't believe what I thought I saw. But sure enough I found the Original Taco House. Original to who is my logical question without answer, I venture in.

The decorations are dark paneling with frescoes on the walls that lead you up to the counter and then around the wall towards the seating area in a big U shape. Never one to judge the food by what's on the wall (unless they're food stains), I scanned over the menu the find several burritos choices.

I have the typical burrito, large burrito, and choice of meats on the menu as well as the off-color wet burrito. I gaze until I find the fajita burrito. My mind is made up. It should be love at first bite. But just for good measure I order a pair of tacos to match.

Judging by the menu this is a largely Anglicized version of the cuisine. With a name like the original taco House, I was kind of expecting a bit more authenticity. For example most fare was offered American-style with lettuce tomatoes and cheese. That's no good for true for burrito connoisseur such as myself! Mexicano all the way! Which to my surprise they were eagerly excited about offering for no additional fee. That's a good sign! Even though my preference would be converting the barbarian hordes by default, this is all moot when I walk in the houses of the holy myself.

Food is scratched up on short order in about 10 minutes. This wants me to believe that preparation is entirely pre-done, or that the vast majority of the fare would be done hot off the griddle. The latter proved to be true.

About the tacos first. Of course they don't score well on a burrito chart, but the tacos actually were pretty good. I had a fried Chorizo, and a tender cut pork offering flayed out in 4 inch corn tortillas double stacked. With a nice size pile of cilantro and onion diced across the top. Taste was good seasoning was above average for this area and overall presentation was good in the basket. This is something I would probably eat every day in California, and it might not rate highly down there, but that would be suitable common denominator type food. The kind of easy throw together food you get after waking up off the sidewalk from an all nighter. Something that might come off a cart or small handout window to walk up to at lunch hour. For $1.65 this is a good day in Morrison, Il.

The fajita burrito arrived for the low, low price of $5.75; which is quite a bargain. It would consist of a 12 inch flour shell filled with skirt steak that had been griddle fried. Comprising contents I would guess about 1/4 cup of rice about 1/2 cup of beans, 3/4 to 1 cup of steak, 1/2 cup of yellow onion and probably 1/2-2/3 cup of bell peppers topped with melted jack cheese and then blended together. The steak, bell peppers and onions had all been seared and prep'ed on a flat iron griddle. And the beans were probably canned as was the rice. Altogether we have a fairly decent burrito of good size. Balance this out by the price I paid, and you have a pretty good deal. Taste however is far from being innovator of violence: the Tommy Dreamer test if you will. It would be typical middle-of-the-road eats for any type of greasy spoon or short line grill work. While the taste is good it wasn't greater than not, or knock me over-the-top different in any sort of way. Having eaten on the Riviera Mexico, the streets of Tijuana, up-and-down California, Texas, and as far as New York this burrito doesn't stand out to be original in any one feat.

This isn't saying that I wouldn't be here again or that I didn't do justice. There were plenty of other things on the menu to explore but again none were really all that original. And coming from Morrison, Illinois I hate to beat a dead horse but were called the Original Taco House: you've got to do more to come at me harder than that. In fact I almost did so. I talk shop with the people in the restaurant for a while about the food in the area, and realize they could use a bit more cultural infusion. But alas I didn't want to hop the counter and start ripping off burritos my style. My kitchen is where I craft art, there is this where Morrison, Illinois comes to eat. This is the Original Taco House.

Sunday, July 19, 2009

Hardees / The Red Burrito



The Burrito: The 1 Pound Burrito

The Burrito-Builder: Hardees / The Red Burrito

Where Is It: Various Places, I got mine in: Galesburg, IL

The Verdict:

The curious case of the Red Burrito. Once upon a time, in the land of plenty.... There were plenty of tans, plenty of saline breasts, and plenty of places to eat, called California. There once was a fast food place that needed some other kind of crazy ass gimmick. It was called Carl Jr's errrrrrrrr The Western Star errrrrrrrrr Hardees. So they built a burrito. It was white. Flour tortilla white. But they said it was red. And the gimmick of the Red Burrito was born! Now-a-days, its not so much of a gimmick to throw a tex-mex item on the menu. But at Hardees, it still seems odd. What I got was the 1 Pound Burrito meal. You get a scoop of beans, some chips with cheese sprinkled over them, a scoop of rice, and the burrito. Curiously, the burrito is not red. Is it bad? Not really. Would I eat this every day? Not really. Its about on par with the basic Burrito Supreme from Taco Bell. I didnt weigh it, but it was pretty full and felt nearly enough to be a full pound. Burrito guts included; ground beef, refried beans, lettuce, rice, salsa, and about two dollops of quac and sour cream. For 6.98, it wasnt a bad spread. But again, its about on par with everyday Taco Bell, or Taco Johns type fare. Beans came straight out of the Old El Paso can, rice was a bit dry, and the salsa certainly was birthed from a glass jar. But as a burrito completist; I needed to cross this off the list, as I've driven past these Hardees/Red Burrito joints in the past, and was always curious. Curious of why the burrito was not red. Anyhow, there is a "salsa bar" on site [it contains: salsa, hot sauce bottle, and a dish of sliced jalepeno's], so it counts. Worst part about the whole thing was the plastic flatware. Which the burrito broke. Its not the best, its not really the worst; but it is deserving of its place next to the semi parking lot of a truck stop.


Where Is It: Knoxville, IL- 1413 Knox Highway 9
Latitude: 40.919447º N
Longitude: 90.294450º W
Altitude: 642 ft

Tuesday, March 24, 2009

Hot Harry's - Cedar Rapids, IA






The Burrito: Adobe Chicken Super Burrito

The Burrito-Builder: Hot Harry's Burritos

The Verdict: Well, it wasn't bad. It is the first burrito reviewed on the blog, so its a hard argument to win I suppose! Hot Harry's is a chain / franchise from the eastern seaboard, so far this is the first location I've seen this far west. I found the place on a whim, actually on my way to a Taco Bell, near the Lindale Mall area in Cedar Rapids. They offer about 8 burrito options, plus a few tacos. Meats range from Veggie alternative, to a lime steak, and the adobe chicken, plus several others. Pretty typical burrito building options; lettuce, cheese, rice [yet, not white rice!], beans [black or pinto], plus some pico and guacamole. The regular sized burrito runs about 6 dollars, and the super sized is about 7. Also, its assembled in the typical, watch me build it routine, behind a glass sneeze guard. Super burrito got us: one scoop of meat, one scoop of beans, two scoops of rice, a large spooning of sour cream and guacamole, and a hand tossing of cheese and lettuce. Salsa was available in a salsa bar area, with four different options on hand. The chicken was not flavored as deeply as I had expected, but was cut into very large chunks, which was a pleasant suprise! [Probably inch cubes before cooking]. The rice was also not the typical brown or white variety, but had been steamed with some sort of flavoring. Pinto beans were whole, and strained. They also advertise the salsa as being made fresh each day, and the order comes with some deep fried tortilla chips. All in all, not a bad eat! I'd guess the serving size to make a seven inch burrito, about four inches in diameter, on a flour tortilla.

Where Is It: Cedar Rapids, IA- 4862 1st Ave NE
Latitude: 42.027254º N
Longitude: 91.619947º W
Altitude: 633 ft