Re: Burritoes in Over the Rhine

[Paul Soupiset <soupiset at toolbox_net>]

The "old country folks" would have never called them a "burrito." Unless
they were from California sometime after mid-20th century. Certainly not in
Texas* or Florida. They were called tacos, and still are. Corn or Flour.
Size of the tortilla didn't matter, nor the wrapping style. Americans have,
in the last few decades, finally come back to understanding that tacos
aren't those crispy-shelled ground-beef-holder-things at the Taco Hell, but,
rawther, anything wrapped in a tortilla. Baseball in a tortilla? A taco.
Ground burro in a tortilla? a taco. Tortilla in a tortilla? a taco. Cheesy
guy singing "Putting in the Ritz" wrapped in a tortilla? Taco in a taco.
I *do* like California's fish taco invention, but the term 'burrito' has
always bothered me. And hey, makje sure y'all aren't pronouncing that "g" in
guac.

Elvis has left the building.

* (except maybe Austin, but we love 'em anyway)


> Maybe the Cincy franchise's guac policy is different than the Dayton
> area's? Here it's a buck twenty-five for  4 oz of guac.
> I would love it if they had a "build your own" burritto. Years in CA
> spoiled me, I guess, but I long for the time when I could get a
> bean-less, guac-ful burrito made by folks from the Old Country*.
> Burritos big enough to feed a whole family, or me, for three days...
> 
> mmmmm....
> 
> - John
> 
> 
> *Mexico

-- 
paul r. soupiset
toolbox studios
454 Soledad, Suite 100
San Antonio, TX 78205
210.225.8269 x102
Fax.225.8200
http://toolbox.net

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