Pollo al pastor burrito w/salsa roja from Sanchez Taqueria on 99W. Tigard, OR.
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I found another burrito blog that is regularly updated (not many of those around), and a review for Sanchez! Sounds like this blogger had a bummer experience with their carnitas burrito. I’ve ordered it before, but the fact that I can’t remember tells me I probably felt the same.
#297
Pollo al pastor burrito w/salsa roja from Sanchez Taqueria on 99W. Tigard, OR.
El chorizo yucateco no es una versión común de embutidos, ni tampoco es algo que se encuentre como parte del repertorio tradicional. Se trata de una versión elaborada por los propietarios del establecimiento que aprovecharon sus conocimientos en la carne de cerdo para realizar embutidos de cerdo mezclado con recado negro, que es una mezcla de chiles secos locales incinerados hasta hacerlos cenizas, y luego molidos con cebolla, especias y sal hasta formar una pasta suave de intensidad negra única en el mundo.
La carne molida de cerdo se macera con este recado negro y posteriormente se embute en tripa natural. Para cocinarse, se ahuma en los mismos hornos utilizados para la carne seca, con maderas de la región, y el resultado es un embutido de sabores profundos, con muchísima fuerza aromática, de notas ligeramente terrosas por la acción de la cenizas, y de notas reconocibles como inconfundiblemente yucatecas.
This is the best food blog. The photos capture the food well but it’s the writing I really dig. My Spanish is rusty but it’s clear that the author puts great care into his descriptions of the food, as well as a cultural and geographical context for each meal.
This item in particular–black chorizo–seems like something that should of course exist, but I’ve never seen it! Common chorizo is variations of splotchy red, and the chorizo (or longaniza) from my family’s hometown in Jalisco is also red.
The black recado is a fascinating ingredient. Local chiles charred until they’re ash. I can imagine the flavor but this compels me to travel there and check it out myself.
El chorizo yucateco no es una versión común de embutidos, ni tampoco es algo que se encuentre como parte del repertorio tradicional. Se trata de una versión elaborada por los propietarios del establecimiento que aprovecharon sus conocimientos en la carne de cerdo para realizar embutidos de cerdo mezclado con recado negro, que es una mezcla de chiles secos locales incinerados hasta hacerlos cenizas, y luego molidos con cebolla, especias y sal hasta formar una pasta suave de intensidad negra única en el mundo.
La carne molida de cerdo se macera con este recado negro y posteriormente se embute en tripa natural. Para cocinarse, se ahuma en los mismos hornos utilizados para la carne seca, con maderas de la región, y el resultado es un embutido de sabores profundos, con muchísima fuerza aromática, de notas ligeramente terrosas por la acción de la cenizas, y de notas reconocibles como inconfundiblemente yucatecas.
This is the best food blog. The photos capture the food well but it’s the writing I really dig. My Spanish is rusty but it’s clear that the author puts great care into his descriptions of the food, as well as a cultural and geographical context for each meal.
This item in particular–black chorizo–seems like something that should of course exist, but I’ve never seen it! Common chorizo is variations of splotchy red, and the chorizo (or longaniza) from my family’s hometown in Jalisco is also red.
The black recado is a fascinating ingredient. Local chiles charred until they’re ash. I can imagine the flavor but this compels me to travel there and check it out myself.
#296
Oregon burrito (steak, cheese, fries, pico de gallo) from Muchas Gracias on NW 188th Ave. Hillsboro, OR.
Still good, but too hot! What I get for trying to rush-eat a burrito before appointments.
Lucia Berlin has been called one of America’s best kept secrets. Born in Juneau, Alaska in 1936, she spent her childhood moving from mining camp to mining camp across the country. This experience is reflected in her stories, which offer an intimate and unflinching portrait of America’s working class. Although her work was critically acclaimed throughout her life, it never received wide circulation. To remedy this, Farrar, Straus, & Giroux has released a collection of 43 of her stories, A Manual for Cleaning Women.
A reissue can cause renewed fascination with an author. The interest in Berlin, however, is not simply a passing fad; her depictions of communities in the American West subvert stereotypes and expectations. The New York Times declared that “we’ve purchased a ticket for Raymond Carver territory here,” which is true, in a way. For although Berlin often draws comparisons to the male short story writers of the American canon, she is firmly situated in a trajectory of female writers.
As her close friend Stephen Emerson succinctly puts it, “I can’t imagine anyone who wouldn’t want to read her.” We advise you do just that:
Lucia Berlin has been called one of America’s best kept secrets. Born in Juneau, Alaska in 1936, she spent her childhood moving from mining camp to mining camp across the country. This experience is reflected in her stories, which offer an intimate and unflinching portrait of America’s working class. Although her work was critically acclaimed throughout her life, it never received wide circulation. To remedy this, Farrar, Straus, & Giroux has released a collection of 43 of her stories, A Manual for Cleaning Women.
A reissue can cause renewed fascination with an author. The interest in Berlin, however, is not simply a passing fad; her depictions of communities in the American West subvert stereotypes and expectations. The New York Times declared that “we’ve purchased a ticket for Raymond Carver territory here,” which is true, in a way. For although Berlin often draws comparisons to the male short story writers of the American canon, she is firmly situated in a trajectory of female writers.
As her close friend Stephen Emerson succinctly puts it, “I can’t imagine anyone who wouldn’t want to read her.” We advise you do just that:
Letters written to August Kleinzahler between 1994 and 2002
#295
Oregon burrito (steak, cheese, fries, pico de gallo) from Muchas Gracias on 99W. Newberg, OR.
Thanks to @distancetothestars for the recommendation. A bit smaller at $5 but the steak is quite tasty, the cheese is melted throughout, the pico de gallo is fresh, and the fries have great crisp to them. It’s like a burrito made at home.
#294
Borrego (lamb) burrito from Las Casitas on SW Boones Ferry Rd. Tualatin, OR.
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I haven’t had enough lamb or mutton to tell the difference, but this was similar to the goat meat prepared in birria that I’ve been eating for thirty years. Tender, juicy, slightly crisp in places. And, unlike previous experiences with birria burritos, they didn’t ladle in a bowl of stew with the meat. Burrito stability was excellent.
#293
Super chorizo burrito from Sanchez Taqueria on 99W. Tigard, OR.
