{"id":1250,"date":"2007-02-26T15:46:08","date_gmt":"2007-02-26T23:46:08","guid":{"rendered":"http:\/\/cyrusfarivar.com\/blog\/?p=1250"},"modified":"2007-02-26T15:46:08","modified_gmt":"2007-02-26T23:46:08","slug":"on-burritos","status":"publish","type":"post","link":"https:\/\/cyrusfarivar.com\/blog\/2007\/02\/26\/on-burritos\/","title":{"rendered":"On burritos"},"content":{"rendered":"<p>So today I was digging around the interwebs for some info about burritos. <\/p>\n<p>Three items stick out:<\/p>\n<p>1) I found this <a href=\"http:\/\/sfgate.com\/cgi-bin\/article.cgi?f=\/c\/a\/2006\/09\/13\/FDGL8L16681.DTL\">85 burrito odyssey<\/a> in the <i>Chronicle<\/i> from last September.<\/p>\n<p>2) I found a possible reference to myself in UrbanDictionary.com, under the entry <a href=\"http:\/\/www.urbandictionary.com\/define.php?term=california+burrito\">&#8220;california burrito&#8221;<\/a>.<\/p>\n<p><i>Guacamole may be substituted for sour cream, though this not a true Cali burrito, just an imposter (known as a Cyrus Burrito).<\/i><\/p>\n<p>This is strange, because I almost always order my burritos without sour cream, and will gladly take guac when it&#8217;s offered, but I don&#8217;t make a point of getting guac instead of sour cream. Still, an intriguing entry.<\/p>\n<p>3) Calvin Trillin, <a href=\"http:\/\/www.newyorker.com\/printables\/fact\/030120fa_fact\">writing about burritos<\/a> in <i>The New Yorker<\/i> (2003):<br \/>\n<i><\/p>\n<blockquote><p>In San Francisco the burrito has been refined and embellished in much the same way that the pizza has been refined and embellished in Chicago. The San Francisco burrito, which is customarily wrapped in aluminum foil even if you have no intention of leaving the premises, is distinguished partly by the amount of rice and other side dishes included in the package and partly by sheer size. (&#8220;Out to Eat,&#8221; the Lonely Planet guide to San Francisco restaurants, describes the Mission burrito as &#8220;a perfect rolled-up meal,&#8221; and I would differ only in describing it as &#8220;two or three perfect rolled-up meals.&#8221;) It is also so good that at times I&#8217;ve been tempted to put it on my list of favorite dishes that rarely seem to be served outside their place of origin.<\/p>\n<p>Serious eaters in San Francisco tend to be loyal to their own burrito purveyor. Abigail, for instance, is a Taquer\u00c3\u00ada La Cumbre person. In the spirit in which a rabid baseball fan from St. Louis might hand out Cardinals caps, she once presented me with a T-shirt whose front is almost totally taken up by La Cumbre&#8217;s logo\u00e2\u20ac\u201da heroic painting of a sort of Latinized Ava Gardner wearing crossed bandoliers and carrying both a bugle and an unfurled Mexican flag. My childhood friend Growler Ed Williams, who teaches Spanish literature at San Francisco State, is a Taquer\u00c3\u00ada Pancho Villa person. I know perfectly respectable people whose loyalty is to Taquer\u00c3\u00ada Canc\u00c3\u00ban, which is only a few blocks from Abigail&#8217;s house. I have had terrific burritos at all three. I can understand a reluctance to leave a place within easy shooting distance of the Mission.<\/p><\/blockquote>\n<p><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>So today I was digging around the interwebs for some info about burritos. Three items stick out: 1) I found this 85 burrito odyssey in the Chronicle from last September. 2) I found a possible reference to myself in UrbanDictionary.com, under the entry &#8220;california burrito&#8221;. Guacamole may be substituted for sour cream, though this not a true Cali burrito, just an imposter (known as a Cyrus Burrito). This is strange, because I almost always order my burritos without sour cream,&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27,64,87],"tags":[],"class_list":["post-1250","post","type-post","status-publish","format-aside","hentry","category-burritos","category-food","category-i-love-the-bay-area","post_format-post-format-aside"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4uks-ka","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/posts\/1250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/comments?post=1250"}],"version-history":[{"count":0,"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/posts\/1250\/revisions"}],"wp:attachment":[{"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/media?parent=1250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/categories?post=1250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cyrusfarivar.com\/blog\/wp-json\/wp\/v2\/tags?post=1250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}