Thursday, September 25, 2008

Chipotle (Part 2)

On the carnivore side of the aisle, Chipotle features a terrific barbacoa beef burrito. Barbacoa (from whence we get the word "barbeque") was introduced to Southwestern cuisine via Mexican settlers in Texas. Typically barbacoa is not marinated, rather sauces are added after cooking (similar to fajitas). Chipotle describes their barbacoa thusly: spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano. Braising involves first searing the meat at high temperatures and then simmering, in a covered pan with sauce. Adobo means seasonings.

Chipotle offers barbacoa in the conventional burrito form (with beans), in a fajita burrito (with sauteed peppers and onions instead of beans), or in a bowl (sin tortilla). The cost of the burrito is reasonable ($5.95), but they extract a king's ransom for chips & guacamole ($2.40). The Figueroa location, as Lisa noted, is bustling, a lunch staple for students, Expo Park personnel, and cops. Sidewalk seating is available as is validated parking.

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