![]() This web page does not constitute a franchise offering or an. And while your wet burrito may have spent some time under a salamander or broiler to melt that cheese, it’s typically not baked in the sauce like enchiladas (which are also different in that they are typically made with corn tortillas). Industries: Food, Bakery, Mexican Food, Restaurant, Fast Casual. Unlike most other burritos, which are wrapped in foil and eaten in hand, the smothered burrito must be served in a dish and eaten with a fork it’s sit-down food. It’s a style that was popularized because of the mid 20th-century migration of Mexican workers from Texas up through the Midwest, including to Detroit and Chicago. ![]() Some say the style originated in Michigan (at Beltline Bar in Grand Rapids), others say Texas I say both. Roasted steelhead, avocado, shredded cabbage, cilantro, tortilla chips, warm quinoa, arugula, sweetgreen hot sauce, lime cilantro jalapeo vinaigrette. Whether you say “wet” or “smothered,” this style of burrito is comprised of a 10- to 12-inch tortilla wrapped around refried beans, meat like ground beef or grilled chicken, grated cheese, lettuce, tomato, and sometimes rice, sour cream, and other ingredients, which is then covered in copious amounts of either red or green salsa, or sometimes an enchilada-style sauce, all of it blanketed by a layer of melted cheese (a thick blanket if the sauce and filling aren’t particularly good).
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