Grill the burrito!!
Why can't anyone else take Baja Fresh's lead and grill their burritos? It is far and away the most enjoyable way to eat a burrito. We got all excited when a Q'doba finally opened up near us last month. No, they don't have fish tacos and they don't even have soft corn tortillas (they have soft flour and crunchy corn) but hey, this is massachusetts suburbia we're talking about here, beggars can't be choosers.
Anyway, Q'doba's "thing" is supposed to be their "signature burritos," so we thought that at least those should be good. But then they go ahead and STEAM the tortillas when they make them, creating what can only be described as a soft, sticky, humid, wonder-bread-stuck-to-the-top-of-your-mouth kind of burrito experience.
Granted, by steaming the tortillas, it prevents them from falling apart - an annoying problem you get from places like Mo's, who do nothing to their wraps. But grilling the burrito (post-assembly) is really the way to go. It makes for a solid burrito that doesn't fall apart but also adds a tiny tad of crispiness and just sort of fuses and consumates the entire creation perfectly. That is one of the big reasons why Baja Fresh has superior burritos.
Taco Bell is the only other place (around here) that has implemented the grilled burrito, but of course, the "taco bellness" of it makes it inferior in other ways. There are other places in SoCal that do it right (La Salsa, Pequito Mas) but they are not around here (sob sob). Who knows what Rubio's does b/c it's all about the fish tacs when you go there.
Anyway, Q'doba has a ways to go before mastering their art. Unfortunately I don't think the folk around here know any better so we manutia-critical peeps are in the minority.
The 'dobs can be worked to a decent product if you go when they are not crowded and give a little direction (they need to tone down the rice quantity, et. al.).
Will give more updates on other menu items when I try them.
Anyway, Q'doba's "thing" is supposed to be their "signature burritos," so we thought that at least those should be good. But then they go ahead and STEAM the tortillas when they make them, creating what can only be described as a soft, sticky, humid, wonder-bread-stuck-to-the-top-of-your-mouth kind of burrito experience.
Granted, by steaming the tortillas, it prevents them from falling apart - an annoying problem you get from places like Mo's, who do nothing to their wraps. But grilling the burrito (post-assembly) is really the way to go. It makes for a solid burrito that doesn't fall apart but also adds a tiny tad of crispiness and just sort of fuses and consumates the entire creation perfectly. That is one of the big reasons why Baja Fresh has superior burritos.
Taco Bell is the only other place (around here) that has implemented the grilled burrito, but of course, the "taco bellness" of it makes it inferior in other ways. There are other places in SoCal that do it right (La Salsa, Pequito Mas) but they are not around here (sob sob). Who knows what Rubio's does b/c it's all about the fish tacs when you go there.
Anyway, Q'doba has a ways to go before mastering their art. Unfortunately I don't think the folk around here know any better so we manutia-critical peeps are in the minority.
The 'dobs can be worked to a decent product if you go when they are not crowded and give a little direction (they need to tone down the rice quantity, et. al.).
Will give more updates on other menu items when I try them.
posted by Pappy | 9:13 AM
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