Tag: una mas

The San Lucas fish burrito from Una Mas ain’t bad but I think it needs more citrus or umami than it has outta the foil. Fish burritos, I tell ya. I still remember my first one because it seemed revolutionary. What do you think of those fish burritos? I don’t think fisherfolk are out there making burritos with the day’s catch, are they?

The signature Una Mas burrito with chicken. I made the mistake of refrigerating this one and no reheated burrito can hold up its original form. Still, a nice middle of the road experience. The Super Mario of burritos.

The carnitas burrito from Una Mas is… okay. I’ve had too much good carnitas (fried in a cazo de cobre with lard) to ever really like carnitas prepared differently. They need to be crispy without and tender within. Plus there wasn’t much of it here. The guac, beans, cheese, and salsa fresca accompaniment just wasn’t enough to elevate it.

This wee babe wrapped in its aluminum blanket is the Mucha Carne burrito from Una Mas, and it’s about what I’d expect from a burrito that’s “lots of meat, lots of cheese, guacamole, and salsa fresca.” Burritos sans rice and beans aren’t my go-to but some parts of the world swear that it’s the only way to go. The drawback here is all those folds in the tortilla. It can feel like gnawing on a bagel.

This mottled fellow is the BBQ bacon burrito from Una Mas, which is so avant garde it’s not even in their online menu. I went with chicken as the protein (as I do) to accompany the titular sauce, chipotle sauce, guac, cheese, rice, beans, and those curious bacon bits dispersed throughout. The bacon is the dominant element, giving it all a porky tone that is kinda off-putting. It might be a growing aversion to pork in general… We’ll check this with an upcoming carnitas burrito.

You’re not seeing double, friend, but an intriguing new entry in the Una Mas series. This chicken grilled fajita burrito has some potential. The extra onions, peppers, and guacamole lend a certain depth, and it sure does feel like a plate of food in a restaurant.

I promise I’m not messing with the hue on these photos. This is the pineapple thai burrito from Una Mas and the fear of pineapple chunks probably scares most away from it. The sweetness comes from the sauce and the marinated meat, but the flavor profile is more effervescent than cloying.

Una Mas’s simplest offering is a burrito of beans and cheese. I respect that they use whole pinto beans as opposed to the more common refried. It reminds me of the lazy way we would ladle some beans onto a tortilla straight from la olla when we were kids. Refried beans requires forethought and planning, whereas whole beans in a tortilla is an act of pure id.

The california style burrito from Una Mas has the soft fries and it’s been so long since I ate one of these that I don’t remember if I like that or not. I’ll need to compare and contrast with other CA ritos, for research. But this one also has a ranchero chipotle sauce that doesn’t quite come through. It makes it kinda bland and I gotsta have flavor.