Written by Casey Deeha
Imagine a shrink wrapped 'Mexican wrap' in an open refrigerator somewhere in Europe. One stands in front of the open fridge, feeling a cool draft emanating from a collection of various packaged sandwiches, sugary drinks and bottled water with a tweaked light searing your eyes from all-too-wasteful halogen light. Amongst this cacophony of food items, you see the shrink wrapped 'wrap' and think, 'that's a good alternative to the usual - it looks interesting'. And it is - for it's really a burrito ('a little donkey').
However, as you open this ethnic delight, you quickly find a tortilla that feels like rubbery skin to the touch [l'touche de rubber].
'What is this,' you say to yourself and are hopeful. Upon biting, you see and taste a collection of food 'stuffs' in their rudimentary form: white rice, cold grated cheese, a dollop of sour cream isolated in the corner, perfectly grated lettuce forming another section and think: 'this kind of tastes like rice, cheese, sour cream and lettuce'. In other words, it's not a burrito - really - it's more of a collection of food stuffs.
This, unfortunately, encapsulates my experience of the burrito that Taqueria Las Comadres II had to offer. A nice quiet village like town, but not the quaint little burrito to accommodate the environment.
Touche
Salsa Rating: so mild it might as well be water
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