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When I tell you that I am a Boston burrito connoisseur, you better believe it. My family introduced me to the flavors of Latino cuisine when I was yet a tiny tot, and marrying into a family obsessed with Mexican food has intensified the love affair. That is why the burrito has become one of my favorite foods, and I have developed in my mind precisely what the perfect burrito should be comprised of. If you wish to be enticed by my brand of perfection, pay attention. Every proper burrito begins and ends with an adequately warmed tortilla. A heated tortilla is less likely to tear when you are enclosing the filling once it's all finished. Of course, if you are making your burrito at home, you don't want to heat it prematurely or else it will simply go cold again. Most restaurants now have an essential device formulated especially for this task. There are a few types available to the ordinary kitchen guru, but they are a little more old-fashioned. When I make my own burritos at home, I simply warm it over the top of a pan that is cooking something else--rice, beans--whatever. Rice and beans are absolutely essential for the proper burrito. I prefer fluffy white rice seasoned with cilantro or a little garlic, but true Mexican rice or lightly buttered brown rice are also great options. Beware of overstuffing your burrito with rice, as it is a heavy filler and can make you feel full before you finish. I prefer pinto beans in my burrito, but black beans tend to be more popular. Even if your beans come from a can, you can add seasoning to them as far as your taste goes. I like my pinto beans salty, so I grind a little sea salt to add to them. The meat is the tricky part, at least if you are trying to do it at home. Carnitas and barbacoa are shredded pork and beef, respectively. To achieve that kind of filling, you need to obtain a slow cooker and some specially packaged seasoning. Trying to achieve the right balance of water and meat takes tons of practice, and you will often end up with dried out meat, which is frustrating. So if you are craving one of those two, it is best to visit your favorite burrito joint instead of doing it yourself. No burrito is complete without salsa. In my opinion, pico de gallo is the most flavorful, but if you are going for an extra kick, you need to explore other options. To top things off, add guacamole, cheese, and sour cream. If you are going for a lower calorie option, use these items sparingly. This discussion has got me smacking my lips. I think it's time to go to lunch… El Pelon Taqueria serves the most delicious Boston burrito and authentic Mexican food. They use only the freshest and healthiest ingredients. They provide comfortable seating, fast and friendly service, and quick, convenient take-out service. (http://www.elpelon.com)
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