Hailing from Northern California, the burrito has always been a part of my Mexican food vocabulary. As a hungry young gringa in Monterrey, Mexico, I figured its lack of presence on taqueria menus was simply because burritos were so common that their availability was implied. Wrong. I quickly learned that my favorite gut busting treat was not at all a regular (or even a rarity) on any menu in town. So, after living burrito-free for 4 years, I moved to Santa Cruz, California where the burrito climate is significantly warmer.

Santa Cruz is a town of only 12.53 square land miles with, according to yelp.com, 69 restaurants with the distinction of “taqueria” in their names. It seems anytime a space with a kitchen closes, it’s immediately turned into yet another taqueria. We’ve seen burrito slangers rise in the ashes of fast food joints, soul food spots, pizza places and sushi bars. You’d think with this kind of selection it would be impossible to choose—well, it’s not. They all taste the freakin’ same, and what that tastes like, is BLAND.

Ok… I admit… I only order vegetarian burritos.

“Oh! Well there you have it! Of COURSE she thinks they’re bland,” you say. “If you want a bean and cheese burrito so bad, then go to Taco Bell!”

No, I will not go to Taco Bell (wait…nevermind, yes I will, but bear with me...). I am entitled to a delicious burrito too. And so are all the other countless vegetarians grazing about. Unfortunately that’s a demographic that’s simply not catered to in Santa Cruz. After a few failed attempts with super veggies at Pinos, Pericos, Jalapenos, Michoacan and even Planet Fresh, I officially hung up my Santa Cruz burrito tasting sombrero and contented myself with various other menu items and homemade veggie burritos for the remaining years I was in town.

Now I live in San Francisco. And do you know what also lives in San Francisco?

The Mission Style Burrito

With its origins dating back to the 1960’s, Mission burritos are characterized by the large flour tortilla they are wrapped with as well as the pervasive use of rice within. The large tortilla is first steamed to increase its flexibility and stretch, allowing for more ingredients and resulting in their huge signature size. Sitting behind a shield of glass, ingredients are kept warm in metal serving containers from which the customer can watch them being added to their meal. As an avid lover of buffets and “build your own” anything, I immediately fell in love with the ability to see and pick what goes into my burrito as it moves down the assembly line. Traditionally, a Mission burrito will be stuffed full with rice, beans (black, pinto or refried), any one of a number of meats and salsa (hot or mild). There are a myriad of other ingredients which can be added to compose a “super” burrito, including cheese, avocado or guacamole, sour cream, lettuce, jalapenos, pickled carrots , cilantro and pico de gallo. Most taquerias are also equipped with a well stocked salsa bar.

What really sets these monster burritos apart for a vegetarian is the sheer amount of flavor and options. Since rice is one of the main components of any Mission burrito, it has to be flavorful. None of that boring afterthought orange, grainy stuff you find in SC. This rice is (generally) bursting with taste and often full of veggies like onions, peas and carrots. In fact, when I go to La Coroneta, I’ll always order an additional side of their arroz! Secondly, I have yet to go to a taqueria in San Francisco that does not have a tofu burrito or grilled veggie burrito option. Most also have several fish and seafood choices. When I say “tofu,” here it is important to note that I am not referring to the microwaved “baked” variety or some slices thrown on the flat top for 8 seconds before getting wrapped up. I honestly got a tear in my eye the first time I saw a large container of tofu simmering in hot sauce and onions right up there on the frontline next to the carnitas and asada. Such respect! My first bite of such a burrito was a revelation—I was immediately reminded of that Campbell’s commercial:

Diner: What’s that taste?!

Chef: It's taste.

Diner: I like the taste of taste!

Chef (nodding): It’s tasty.

Hear, hear!

So now, after much ado, I introduce the finale of

May’s Classh Courses.

The HomeOde to Mission Burritos:

Classhy Spanish Rice, Burritofu &

Burrito Building Basics

One day while craving a make-your-own-burrito night at home I realized that not only was I out of tomato paste, but I was also time and therefore unable to run to the store to pick up a little San Francisco Treat- Spansh rice flavor. Scrambling before the homies and Tecate arrived, I began rummaging through my cupboards to find something to improvise with. Just as I was about to resort to serving up a garlic and chicken stock rice, my eyes hit a can of vegetable and rotini Progresso soup. The wheels started turning and Classhy Spanish Rice was born!

Serves 2

1/2 cup white rice

1/2 cup chicken or veggie stock

1/2 cup tomato based soup

(You mostly want liquid, but also pull some veggies like tomatoes, peas, carrots, peppers or corn) 

1 tbsp Smart Balance

1/4 tsp seasoned salt

-Add all ingredients to a small saucepan

-Bring to boil

-Cover, cook on low 20 min

-Fluff with a fork and serve

Burritofu

For 2-3 burritos

1/2 block super firm tofu, in 1/4 inch slices

2 cups veggie broth

1/3 cup tomato paste

2 tbsp SmartBalance

1/2 small to medium yellow onion, sliced

2 large garlic cloves, coarsely chopped

1/2 tsp chili powder (or more!)

1/4 tsp each of salt and pepper

-Saute Veggies in SmartBalance until just lightly browned

-Add Broth, Paste, seasonings and veggies to a pot

-Bring mixture to a boil, stirring frequently to mix well

-Once well mixed, lower heat and simmer covered about 5 minutes

-Place tofu in a baking dish, add tomato mixture and marinade in fridge for 1 hr+

-Preheat oven to 400 degrees F

-Drain excess liquid to same level as tofu tops (mixture can be saved for later cooking)

-Bake uncovered 45 minutes

-Slice tofu into strips for adding to burrito

**I love the texture of well baked super firm tofu! Burritofu could also be prepared in the crockpot- simply mix all the ingredients, add tofu and set to low for, oh... let's say 5 hours :)

Build the perfect Mission Style Burrito!

1. Steam your tortilla by placing your large flour tortilla (mine is sundried tomato!) on a microwave safe plate.

     -Spray with butter or a little water

     -Cover plate tightly with plastic wrap

     -Microwave 30 seconds

2. Ingredient placement is key! You want your drier ingredients on the outside and wetter ones towards the middle:

-Beans and rice are first, layed parallel to eachother in a line, slightly off center of the middle of the tortilla

-A generous heaping of meat or burritofu goes next

-Salsa is poured over the protein

-Now come your various "super" choices.

3. Folding can be a bit tricky- start with the plate so that the ingedient piled side of the tortilla is closest to you.

     -Fold the sides in at the top and bottom of the ingredients pile.

     -While still holding the top and bottom down with your fingers, use your thumbs to pick up the edge of the tortilla closest to you.

     -Slowly begin to roll the tortilla up so that the ingredients are essentially rolling onto themselves.

     -As you start to lose sight of the ingredients, move your hands so that your pinkie and ring fingers are still controlling the ends while your other fingers and palms are tucking the tortilla over the ingredients and into itself.

     -Keep poking those sides in so that you don't get any leakage. 

     -Don't overfill in any direction and keep the roll tight to insure the perfect burrito!!  

               

Aguas Frescas

Fun, simple and refreshing beverages that you can easily make at home to accompany your favorite classhy Mexican delicacies!

A popular treat, aguas frescas are found on street carts, in taquerias and also in many sit-down restaurants. Common flavors include fresa (strawberry), jamaica (hibiscus), melon (cantaloupe), horchata (rice water), pina (pineapple), sandia (watermelon) and even pepino (cucumber)!

Here is a quick fruit based recipe for you to try:
3 cups of cut up fruit (peel and seed melons)

8 cups water

1/2 to 3/4 cup sugar

Lime juice to taste (optional)

-Liquify fruit with 2 cups of water in a blender

-Strain pulpy liquid through a wire mesh strainer into pitcher

-Add remaining water, sugar and optional lime and keep chilled

-Serve over ice

*Mix it up! Experiment with adding additional herbs like mint, cilantro and lavender. Try combining two different fruits to customize your flavor.
**REALLY mix it up by adding your favorite tequila, blending with ice and serving in a sugar rimmed glass.

One of my favorite sights while exploring Mexico was always the elote cart. In the midst of a day of walking cobblestoned streets in San Miguel de Allende or perusing bohemian bookstores in Coyoacan, there is hardly a better treat than a cup or ear of boiled corn slathered in mayo and chili. Because of the coarse texture of the corn that is generally used, my mom used to call it “horse corn,” but I still loved it- grittiness and all! So I’ve set out to re-invent this beloved street food for this week’s Classh Course:

Elote Mayo Verde

2 ears of corn
1 large garlic clove, slivered
2 tbsp chopped cilantro
1 lime
¾ cup SmartBalance mayonnaise
¼ cup green taco sauce
¼ cup grated cotija cheese*
Chili powder to taste
Salt
Spray butter
Avocado, sliced
Twine
Squeeze bottle

To grill corn:

-Preheat grill or griddle to med heat

-Soak corn (husks intact) in cold water for 10 minutes

-Pull back husks, remove silk and spray kernels with butter. Salt the corn, then tuck slivers of garlic around the corn as you replace the husk.

-Set corn on the grill, covered and turning often until husks are nicely charred. About 10 min.
-Pull back husks, tie with twine (if grilling on a BBQ, be sure to soak the twine in water first to avoid any mini fires), spray with butter once again and replace corn on the grill for about 10 – 15 minutes, turning frequently for nicely blackened kernels.

Mayo Verde:

-Combine the juice (and pulp) of one lime, mayo and taco sauce. Stir until well blended.

-Salt to taste.

-Transfer mayo verde to a squeeze bottle for application and storage.

For elote on the cob:

-Transfer ear(s) to a plate and squeeze mayo verde over top.

-Sprinkle with chili powder to taste.

-Generously dust with grated cotija.

-Finish off with chopped cilantro.

To enjoy elote in cups or bowls:

-Carefully cut kernels off the cob and place in bowl.

-Drizzle a swirl of mayo verde atop the corn

-Sprinkle with chili powder and chopped cilantro.

-Add a few small slices of avocado and some whole cilantro leaves

-Top with grated cotija

*Queso Cotija is a hard, salty cow’s milk cheese. Essentially, it is a Mexican parmesan! Tajo cheese is also a version of cotija, but it is fattier, more moist and less salty. For Elote Mayo Verde the harder queso cotija is recommended.

This is NOT a Fruit Plate!

This is a bowl of unripe cantaloupe, three sour grapes and 6 pieces of woody pineapple core-- tres trashy (and not in a good way). I paid six dollars for this travesty at a restaurant in Boston this past weekend and while I half expected somewhat of a letdown upon ordering, I was pretty disappointed with the extent to which this spread was mocking my intelligence. So, in response I am posting a list of spring and summertime fruit that you can reference when making your own morning fruit bowls or for judging that of your favorite local breakfast spot. In fact, if you ever find yourself in Santa Cruz, California for brunch, Harbor Café on 7th Ave has a gorgeous fruit bowl that will never let you down with a copious melon cop out!

Apricots

-Pick plump, golden fruit with a pink blush and no sign of green. They should be firm with tender, velvety skin.

-Store at room temperature or refrigerate. Use within a day or two.

Blackberries

-Berries should be firm, plump, and fully colored. If picking yourself, berries should separate from the stem with minimal tugging.

-Store at room temperature or refrigerate in a single layer. Use within a day or two. Wash when ready to use.

Blueberries
-Berries should be firm, plump, and fully colored
-Store at room temperature or refrigerate in a single layer. Use within a day or two. Wash when ready to use.

Cantaloupe
-Should yield to slight pressure at the stem end. Sweet scent. Overripe melons will have a pronounced yellow color or moldy scent.
-Store at room temperature for 2 to 3 days and refrigerate after cutting. Remove seeds and skin.

Cherries

-Stems should be green and flexible. Avoid soft spots, bruises, and splits. Red cherries are ripe when deep red. White and yellow varieties are ripe when flushed with pink.

-Keep at room temperature for a few days, or longer in the refrigerator. Do not remove the stem until ready to use as the cherry will lose freshness rapidly.

Grapefruit

-Pick grapefruits that are heavy for their size, firm and thin-skinned. Skin color varies from yellow to ruby red.
-Keep at room temperature for a week to 10 days or up 2 to 3 weeks in the refrigerator. Always refrigerate after cutting.

Kiwi
-Pick a kiwi that yields to slight pressure but doesn't have soft spots.
-Should be stored at room temperature for 3 to 5 days to ripen. Ripe kiwis can be refrigerated in a plastic bag for 2 to 3 weeks.

Mango

-Look for yellow-red skin with not too much green. Should yield to light pressure. Sweet aroma. Smaller ones are best.

-Keep at room temperature to continue ripening process. Pit is very large and will need to be cut around.

Nectarines

-Fruit should be plump with a sweet aroma. Skin should be smooth and not have any green color. Avoid hard fruit.

-Will keep at room temperature for a few days, or longer in the refrigerator.

Oranges

-Look for firm, thin-skinned oranges for juicing and thick-skinned oranges for eating.

-Store at room temperature for up to one week, or longer in the refrigerator.

Peaches

-Yields to slight pressure. Very fragrant. Avoid soft spots, bruises, or greenish color.

-Will keep at room temperature for a few days, or longer in the refrigerator. Peaches bruise easily, so handle carefully.

Pineapple

-Skin should be golden orange-brown. A gently pulled leaf will come away easily. Sweet scent.

-Will keep at room temperature for several days. Refrigerate after cutting. Remove leafy plume, skin, and core.

Raspberries

-Firm, plump, fully colored berries.
-Store at room temperature or refrigerate in a single layer. Use within a day or two. Wash when ready to use.

Strawberries
-Select berries with a universal red color and an intact green, leafy top. Avoid berries with soft or brown spots and check that none are smashed or moldy. Note that very large berries often have hollow centers and little flavor or juice.
-Store at room temperature or refrigerate in a single layer. Use within a day or two. Wash before removing green tops and only when ready to use.


Watermelon
-Should yield to slight pressure at the stem end. Sweet scent. Skin may be solid green, green-striped or mottled with white. Avoid melons that are very soft.
-Store at room temperature for 2 to 3 days. Refrigerate after cutting.

While living in Mexico several years ago I was introduced to a number of local dishes and flavors which I’d never heard of and still rarely, if ever, encounter stateside. This week’s Classh Course, however, is a dish quite commonly found on many Mexican, TexMex and fusion menus throughout the Southwest and California: Tortilla Soup!

Talavera Tile

Casagrande is a restaurant in Garza Garcia, Mexico. My family could regularly be found eating at one of their Talavera tiled table tops and would frequently treat visitors for fresh regional fare. Located near the original campus of our school on Callè José Vasconcelos, my Spanish teacher was even known to bring the class there for a lesson in ordering food! On one such occasion, I ordered the Sopa de Tortilla. Having been vegetarian at the time, it was one of the few dishes which did not focus on some sort of meat (granted, the “caldo” was de pollo, but I was never squeamish about meat broths like I was the actual flesh). Now I know what you’re thinking, “But saraH, doesn’t tortilla soup have a ton of shredded chicken in it?” Not this one my friend. And, it being my first encounter with this type of soup, Casagrande’s Sopa de Tortilla has henceforth become the standard by which I judge all tortilla soups.

There is no corn in it. There is not a bean in sight. It does not come to the table like a huge bowl of nachos with some broth poured over and touted as “soup.” No no, the sopa I love is a much more delicate, personalized and intimate experience. The soup is served virtually naked.

Casagrande

It is a tomato and chicken based broth with a medium thickness to it. Chilies, onion and garlic cooked in add a kick of flavor and just the broth itself could be enjoyed as a meal. Now, the part that I love, the part that sets Casagrande’s soup so high above the rest is the three tiered tray which accompanies the soup. Piled high with sliced jalapeños, queso fresco, cilantro, avocado, crema and of course the requisite fried tortilla strips, I was instantly a sucker for this Do It Yourself food experience. You can imagine my horror and disappointment upon learning that this is definitely not the common definition of tortilla soup here on my home turf. Therefore, I’ve decided to create my own version of the soup of my memory:

“Sopa de Memoria”

Serves 6
Sopa

1 medium yellow onion, chopped

4 garlic cloves, thinly sliced

½ can of diced green chilies

¼ cup SmartBalance

1 12oz can tomato paste

2 quarts veggie or chicken broth**

Salt and pepper

-Heat SmartBalance in large skillet, add onion and garlic. Cook covered over med heat, stirring occasionally. At about 12 minutes, add the chilies and continue cooking and stirring for 3 minutes or until all SmartBalance is just cooked down DO NOT BROWN

-In a large pot, combine broth and tomato paste. Once thoroughly mixed add veggies, salt and pepper to taste.

-Simmer over medium heat, 20 minutes.

Tortilla strips

4 burrito size tortillas

Spray butter

Flavored salt

-Preheat oven to 375 degrees F

-Cut tortillas into approx ¾ inch wide strips of manageable length (approx 2.5 inches)

-Spread strips on a large baking sheet and thoroughly spray with butter.

-Shuffle strips and re-spray so they are well coated

-Bake 5 minutes, shuffle and spray once again

-Bake 5 more minutes until edges are just browned, remove, spray and sprinkle with salt (I use homemade chipotle salt)

Fixins

(use your favorites- these are some of mine!)

½ bushel cilantro, coarsely chopped

1 bunch green onions, chopped

1 small can sliced black olives

¼ head of purple cabbage, chopped

1 package queso fresco, crumbled

1 avocado, sliced or cubed

6 strips turkey bacon, cooked and sliced**

-Arrange on a large serving platter, in individual bowls or divided onto each guest’s plate for DIY soup customization! Remember, Tortilla strips go first, then pile away on top!

**Don’t use turkey bacon or chicken broth and you have a totally veggie soup!

See you next week for another Mexican delicacy Classh Course!