The Alameda-Weehawken Burrito Tunnel (2007)(idlewords.com) |
The Alameda-Weehawken Burrito Tunnel (2007)(idlewords.com) |
Have been working on a side project for it and would love a partner to build with. I already have the domain name for it (nycburritos.com)
https://www.vice.com/en/article/kbx3vv/this-man-ate-every-sl...
http://www.sliceharvester.com/
other good domain names available:
burrito.is
burrito.inc
burrito.
burrito.engineering
burrito.guru
burrito.center
burrito.services
burrito.technology
burrito.reviews
burrito.catering
burrito.services
burrito.supply
burrito.builders
burrito.zone
The fact that my pre-Covid early morning business trips from Austin to San Diego used to have me delivering a boatload of breakfast tacos from the Austin airport shows that there is an untapped market.
Ah yes, the lesser-known cousin of the Alameda-Weehawken Burrito Tunnel, the Austin-Bergstrom Breakfast Taco Canal
When we did some work for 3DO, the 3DO guys always had to come back to San Jose with something like 20 pounds of Salt Lick brisket that they would put in carry on.
I can't imagine what you had to do to clean that smell out of the overhead compartments.
Not true, it's a hypocycloid curve.
https://demonstrations.wolfram.com/SphereWithTunnelBrachisto...
I submitted this exact link 20 days ago, and I've noticed several other precisely duplicate submissions recently. Meanwhile, sometimes I go to submit a link and I'm not allowed because there was a previous submission almost a year(!) ago. Just what the heck are the rules here?
Key differentiators:
- no fillers (no rice, no beans; beans acceptable in breakfast burritos)
- generous portions of meats
- chicken that is finished by grilling on the grill, not ropa-style pulled straight out of a dewey plastic bin
- wrap that is toasted
- wax paper wrap instead of foil (lets the burrito breathe instead of becoming damp and gooey). Also avoids the danger of accidentally biting into the foil and getting that delicious aluminium flavor.
- salsa roja cremosa
Don’t get me wrong, there’s some good places up here for other aspects of Mexican and Mexican adjacent food, but I dearly miss San Diego style burritos and haven’t found a replacement.
The answer to your question is, you can't get what you're looking for in SF, but if you're willing to drive for nearly an hour, you will find the burrito of your dreams at Adalberto's in Fairfield.
Go for the real thing - tacos. Forget burritos. They’re universally subpar.
calexico, dos toros, oaxaca
the morelos empire: 2nd and a, north 6 and bedford, grand and graham (edit: they had/have a storefront in the east village, don't remember where now but near superiority burger i believe)
also there's supposedly some legit birria trucks about, but i have not tried them. and, i don't know if anyone closed due to the pandemic.
I spent years looking for a good Mission burrito in New York City, and never found it. Lots of good food, but every burrito was Tex-Mex or San Diego style or some such. Also, I never found a place with real al pastor; it was always grilled.
for the uninitiated: dos toros was started by the (bassist?) of third eye blind. it was modeled after the classic sf taqueria gordo. some of the shops have pictures of gordo on the wall.
what band did you play in?
I played in a basically unknown Bay Area band called Red Lantern.
i think morelos had one of those. someone in new york does, i remember because that's when i got into al pastor.
As for the other criteria. You say it's achievable but I challenge you to find a place in SF. I seriously was on a four year quest to find such a place. There are a few places that come close on like two or three criteria - EBX on divis and chandos in... Sacramento, come close, (except for the foil, which is universal), but otherwise it's just not as good.
If you have to ask, etc...
Somewhat more seriously, I think an aspect of California food is that it's highly regional and it ends up being a bit of a fool's errand expecting it to be replicated precisely out-of-region.
It's bizarre you can't get a structurally integral burrito south of San Jose, never mind Weehawken, and I'm equally bewildered, as an adoptive Northern Californian, that foil could possibly be such a point of contention.
The only possible advantage to foil is that if you don't eat it all it's marginally easier to take home.
I can only assume that San Diegans take their burritos home far too sober. Surely that can't be true. We have to get to the bottom of this.