๐ŸŒฎ
as a bordercel, every time I am confronted with a unique variation of Mexican food in the U.S., I have to remind myself that it is almost always rooted in diasporic communities incorporating local ingredients and drawing inspiration from local tastes and cuisines. Every variation has its place and tells a valuable story. Being snobby about a recipe is silly when food is a reflection of a regionโ€™s sociopolitical landscape, which is always in flux. But for the love of god keep that rice out of my burrito ๐Ÿ”ช
Sep 16, 2024

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๐Ÿฝ
But fuck these options tbh in my traditional Latino household we are not fucking with casseroles or stuffing or jelly bullshit. Where is the arroz con gandules, pernil, potato salad, guava and cheese crackers, flan, tres leches (etc into food infinity)
Jun 2, 2024
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๐ŸŒฏ
And my three favorite burritos back home were barbacoa, picadillo, and deshebrada. Barbacoa is probably the most widely available depending on where you live
Oct 4, 2024
โญ
CRACK I tell you. C. R. A. C. K. more food for the money than tacos and less messy if you're in the Bay Area go La Cumbre in SF (best all around), Picante in Berkeley (highest ingredient quality, higher price), Gordo's in the East Bay (has a few locations) (good value for what you get but not amazing). Sinaloa is good too (another good value proposition). LA Que Ricos is good but I don't have as much experience with burritos. more of a taco place iirc but yeah this is my favourite food since forever basically. as i am now veggie i get what i call a Boneless Burrito which is everything normally in a Bay Area burrito (black beans, rice, pico de gallo, salsa of choice i go for verde, lettuce, and guacamole) but without meat

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