Before we get anyone’s hopes up, the image above is the only photo I’m posting in this (brief) write-up of my takeout experience from Buenos Grill on Mayberry Dr. here in Reno this past Sunday. Why only one shot? Because a snow + sandstorm blew my house down? No. Because my chihuahua stole the burrito and cuddled up with it in her doggy bed? No way, there would be pictures. Because I couldn’t wait to bite in, and once I did I couldn’t stop? Nailed it.
Pictured above is a meal (and a half) that came about due to extensive wine tasting at nearby Whispering Vine Wine Co., more so my need to soak up a small to medium amount of alcohol with a local favorite post-drinking, not quite ready to go home yet stop … Mexican food at Buenos Grill!
Why that day I strayed from my usual, and one of few seafood items I’m allowed to eat aka the Del Mar, which is the absolute best spicy salmon burrito I’ve ever eaten this side of San Diego, is beyond me, but for the first time I decided to thy their chicken burrito, super, with everything (black beans, guacamole, cheese, salsa, sour cream, rice, etc.), which is a standard ‘test’ of mine for any new Mexican restaurant I come across in my travels.
While my timing isn’t always perfect, I happened to show up, post-wine tasting, at about 4PM on Sunday, March 18th, coincidently the day after St. Patrick’s Day (see remnants of green chip in bottom of photo above), which fell into Buenos Grill’s Happy Hour, in which the friendly server offered me the option of making my ordinary burrito into a ‘wet’ burrito, free of charge of course. I did what any ordinary Mexican food-loving individual would do and said, “Absolutely good sir”, and opted-in on the spot.
Now, traditional ‘wet’ burritos, at least in my humble experience, are generally served smothered in an enchilada type sauce and perhaps a bit of shredded cheese as a garnish, but this one in particular came with a thick layer of shredded cheeses (presumably cheddar and mozzarella) and no sauce.
Before departing the restaurant with my unbelievably heavy recyclable container in-hand, I made a point of visiting the salsa bar and filling up a couple 2 oz. portion cups, one with a spicy, fire-roasted red sauce and the second with a medium verde sauce, both of which came in handy for completing the ‘wet’ portion of the wet burrito experience, as well as for intermittent chip dipping.
Cutting into the burrito (no, the wet burrito does not facilitate any form of ‘picking up’), I was treated to a fresh smelling, mouth-watering medley of all of my favorite Mexican ingredients. The chicken was tender beyond belief, perhaps having sat in a marinade the evening before, and was soaked up in a blissful marriage with the Mexican rice. My choice of black beans supplemented the chicken in my wine-induced craving for mass quantities of protein while alternating splashes of red and green sauce quenched my undying love for salsa.
It was magical. I ate the whole thing and passed out on the couch in a blissful food coma.
In retrospect, I could’ve salted the chips a little bit and/or busted out some of the Brother Bru Bru’s African Hot Pepper Sauce, but with the included components pictured above alone you have a meal fit for a king. I will be back for more, chicken and salmon alike.
Do you have a favorite Mexican restaurant you like to get take-out from? Let me know so I can ‘shoot’ ’em — and gorge out on Mexican food!
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