One evening last week, I went to a burrito masterclass at ‘Mission Burrito’, Park Street, Bristol. One of five from a small chain of authentic, delicious, moreish and comforting burritos bars. It was brilliant.
I’ve been in burrito eating territory but this was a new and exciting delight. A whistle-stop guide through owner Jan’s motivation to recreate the tastes from his time in San Francisco and the origins of the business were our first look into their love affair with burritos. No sooner, tupperwares of intriguing chipotle, arbol, epazote and pumpkin seed powders imported religiously from Mexico, were wafted under our noses, eliciting stomach tingling excitement and awe. With not a freezer to be found in any of their kitchens, Mission Burrito focuses wholeheartedly on freshly made burritos everyday from scratch using amazing ingredients.
With Corona in hand, and sticky tortilla chip fingers, we knocked up the largest batch of guacamole I’ve ever seen. Then it was ready for the big show. Jan’s expertise and wonderful passion was effectiously contagious as he casually invited us all to dive behind the counter to marry together our own personalised burrito ingredients into a warm, toasted floury tortilla. With a mouthwateringly fresh array of delectable ingredients from black beans, white beans, rice, shredded pork or chicken, peppers, salad, guacamole, soured cream and a dangerous vat of spicy sauces that would make a grown Mexican weep, we were spoilt for choice. We made our burrito’s in the traditional style, to the amusement of the Mexican staff who casually knocked out double our turnover for the loyal but slightly bewildered customers who lined the room!
Jan’s expert method:
It all begins with a warmed floury tortilla. Next rice…..followed by a good spoonful of creamy beans. Then the shredded pork, salad and in my case, guacamole, soured cream and salad (hold the spice for me)! Mix it together and then craftily and technically fold into a chunky, easily transportable roll of goodness.
Throughout the evening it was apparent of the love that Jan had for good fresh food and for making people happy with it. For many, this is considered fast food, and it is, but not in the way you know it. This is all about freshness and real ingredients which although combined in a speedy ‘subway-style’ manner, you sure won’t taint your precious nostrils with the synthetic wafts of that traditional sandwich bar. So with the lasting take home message that was pinned behind the counter- the difference between a fajitas and a burrito is that a fajitas is filled with grilled meats and vegetables- we said our reluctant farewells and set out to work off our amazing burritos before beginning round two for lunch!