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I’d like to start things off by firmly stating that I’ve been to Tacos El Rey on Mae Anne Ave. several times in the last six months, and have enjoyed their tacos each and every time I’ve had the pleasure of stopping in or grabbing an order to-go. Today however marks a new venture in my exploration of their menu … the carnitas (pork) burrito!
On my way home this afternoon I wanted to pick up a bite to eat at this semi-regular and local spot of mine, and feeling a bit adventurous I strayed from my usual mix-and-match order of somewhere between 3-6 traditional style tacos, and ventured into burrito land.
Knowing that there is no better test of a burrito than to choose to fill it with carnitas, I was halfway through the process of placing my order when I noticed that there was no ‘super burrito’ option on the menu. Hmmm… What to do?
I asked the cheerful young lady behind the counter if she could make ‘something like a super burrito’ by adding guacamole and sour cream and she was delighted to add the extras to my order. I asked if there was any ‘very caliente’ (hot) sauce they could add and she mentioned that the spiciest would be the red sauce which normally comes with the order so I humbly paid her the six dollars cash, stuffing the tip jar with a crisp $1 bill and the fifty cents she handed me back from the register.
The level of they young lady’s cheerfulness continued and I took a seat next to another gentleman awaiting his takeout order.
There we sat in two of three chairs placed along the wall between the doorway and the counter. A (dusty?) six pack of Modelo sat on the counter next to the wall along with a memorial of a presumed local loved one passed on. A cardboard cutout of a (Bud Light?) girl was staring at me while I patiently flipped through Instagram updates and to my pleasure the young lady called ‘treinta y cuatro’ and I was immediately handed a weighted-down brown paper lunch bag.
With no salsa bar or condiment area in sight, I quickly made my way back home to document the magic.
Photos having been snapped and salsa tops popped it was time to begin unwrapping this radiantly blinding tubular meal to-go. I usually like to stand my burritos up on one end and begin peeling the tin foil back to facilitate biting motions which don’t result in mouthfuls of aluminum. Problem. I can’t tear the tin foil. Really?
OK, after two or three tries it gives way to my onslaught of thumbs and I bite in and receive a big mouthful of shell. No problem really, oh wait there was some rice in that bite. A couple more bites in and we can start adding sauce without a lot of spillage.
Bites taken and the sauce comes out. But wait. What is that that I see? It’s a lonely slice of avocado caught in the folds of the shell. You’re getting eaten right now. Yum. Fresh avocado. Where were we? Oh yeah, sauce. Something else is distracting me from applying a healthy layer of sauce. There is an encroaching taste that is commonly present, but not usually this early-on, in the burrito consumption ceremony. Salt.
I was already thirsty and haven’t really even gotten into the meat of this baby. Like a soldier I forge ahead and apply a healthy dosage of the deep red salsa and bite in. Zing! That is one tasty salsa roja! Let’s try the salsa verde! Also some zing, but much lighter and not as seedy.
The fresh avocado slices and sour cream did help this burrito achieve ‘super’ status, but I forgot to ask if cheese and pico de gallo came with the regular burrito I was tweaking to perfection, and to my misfortune were not. Not really their fault, as I should’ve asked.
Another couple bites and I am enjoying myself, no doubt. The carnitas was delicious, albeit a bit on the dry side, but nothing the salsa roja and verde couldn’t help out with. Mexican food craving fulfilled.
What I would change, if it were up to me and it was my place (kitchen) to say so, would be to a) use less salt and b) increase the beans to rice ratio.
Perhaps giving customers the choice of black or pinto beans as an alternate to refried beans, a choice of one or more types of rice (Mexican, cilantro, etc.), and (while I’m wishing here) the addition of a super burrito to the menu which includes all of the following ingredients would prove to be in Tacos El Rey’s favor:
Choice of Meat
Choice of Beans
Choice of Rice
Pico de Gallo
Sour Cream
Guacamole / Fresh Avocado
Queso (Cheese)
If the above were to become facts of reality, I would happily order another burrito from Tacos El Rey any day of the week. Until then, I will remain a happy customer and stick to ordering the tacos.
…in retrospect, I ask myself why would I order anything but tacos from a place that has tacos in the name? My self answers that we are to blame for any feelings of dissatisfaction and that the world frequently gives us exactly what we ask for.
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