A really good burrito – like sex, skydiving, or an 18-year-old scotch – is a euphoric experience. Indeed, few foods beat the combination of soft tortilla, zesty rice and beans, charred protein, creamy guacamole, and spicy salsa.
Problem is, really good, euphoria-inducing burritos seem to be available only at a few key taquerias around your city – places like Anna's in Boston, La Azteca in Los Angeles, and Changos in Austin – and their taste can seemingly never be replicated at home.
We're here to tell you that it can.
"You can definitely make a killer burrito at home," says Mike Kamio, owner of Boston burrito institution Anna's Taqueria. "Heck, I had to start in my own home – it just takes making each individual ingredient special." In short: Perfecting the individual parts is what makes the whole.
Here, Kamio has provided us with a few tips – no recipes, rules, laws, orders, or commands, nothing set in stone. Just tips to help you perfect each ingredient, which in turn will take your burrito from ordinary to extraordinary, and, ultimately, make it your very own. Use them as your guide, toy with your recipe, and turn your kitchen into a Grade A taqueria – Tejano music not required.
Make your own salsa.
Salsa in a glass bottle that's been sitting on the grocery store shelf for six months tastes, well, as though it's been sitting on the grocery store shelf for six months. "Make your own. It's surprisingly easy," says Kamio. All you'll need is a food processor (or blender), and various vegetables, chiles, and spices – just chuck them all in and hit blend. You can't go wrong with tomatoes, onion, lime, a few green chiles, salt, and cilantro.