Dan Sher of the Utica O-D shared an interesting adventure involving four area taste testers, maybe or maybe not expert in Mexican cuisine, who ventured out to elect the Utica areas number one Burrito. Hence: Burrito War
The "Burrito Bowl", as so titled by Dan, was a blind taste test involving the basic beef, rice, bean burrito offered by four area Mexican eateries: Moe's Southwest Grill (a chain, new to the area), Burrito Jonz, El Canelo, and Rio Grande Tex-Mex Grill.
Here is the recap of the results:
1. Moe's: Food made in "assembly line" fashion (think Subway). The panel chose the burrito called "Joey Bag of Donuts" which cost $7.49 without tax. Comments were "unimpressed", "overabundance of beans", "chewy beef", and "lack of spice with no distinct flavor".
2. Burrito Jonz: A 13" whopper of a burrito called "The Tom Jonz" and cost $5.99 no tax nor extras. "Shredded beef had more flavor and more spice". The extra ingredients in the massive Mexican mouthful made it some what moist, maybe even mushy, according to testers.
3. El Canelo: This burrito "The Burrito California" was $9.05, somewhat smaller, contained rice, refried beans and grilled beef which was a bit chewy (or so the panel claimed). The refried beans were aparently the plus in this burrito.
4. Rio Grande Tex-Mex Grill: A one pounder with a price of $10.00 and topped with a yellow queso sauce which gave this entry a distinct taste. There was the inclusion of a crumbly, salty cheese which Dan refers to as Cotija cheese used in Mexican dishes. The taste testers claimed the best beef by far.
The final results: Burrito Jonz #1 with a close second by Rio Grande.
Make sure to read Dan's recap with locations and full comments here: SOURCE
In the meantime, it's time to make your own HEALTHY BURRITO.
Vegetarian Sweet Potato Burrito - Serves 8
■1 TBS vegetable oil (I used olive oil)
■1 onion, chopped
■4 cloves garlic, minced
■3 TBS chili powder (I toned it down and just used 1)
■2 tsp cumin
■4 tsp prepared mustard
■dash of cayenne pepper
■3 TBS soy sauce
■1 can dark red pinto beans, drained and rinsed
■1 cans black beans, drained and rinsed
■1 1/2 cups vegetable broth
■4 cups cooked and mashed sweet potatoes
■salt and pepper to taste
■1 pkg of 10” tortillas, warmed
■1/2 cup shredded extra sharp cheddar cheese *or your favorite
■1/2 cup Monterey jack or Colby cheese, shredded *or your favorite
■1/4 cup shredded jalapeno cheese *or pepper jack –optional
■melted butter or healthy choice margarine or non stick cooking spray
■sour cream – optional
Preheat the oven to 350 F.
Fry the onions and garlic in the oil until softened then add the chili powder, cumin, mustard, and cayenne. Warm through. Add the soy sauce.
in a large bowl, mash the beans and add to the frying pan. Add the broth and heat until warm.
Add salt and pepper to the mashed sweet potato.
Divide the bean mix with the sweet potato mix evenly over the tortilla. Top with cheeses and fold like a burrito. Place on non stick baking sheet. Lightly brush tops with melted butter or margarine..
Bake for 12 – 15 minutes or until lightly golden .
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