Two weeks ago, my boss told me I was looking gaunt. And he suggested I go to Medical. I laughed it off. Maybe I had pt’d too much, but I doubt it. Even so, folks around the office may have taken notice because last week, I was gifted with THREE BURRITOS!
It is a great feeling to come back from running around to meetings and find a burrito on your desk. The first one may not totally count as a gift. The salty folks in my cubicle have agreed to celebrate Wednesday morning with burritos. (Yes, I was the one who got my whole cubicle sick with the chorizo burritos. Except for one guy with an iron stomach.) So on Wednesday, I was “surprised” with a breakfast burrito from the Valero gas station out in Encinitas. Beans. Eggs. Potatoes. Cheese. The classics. Delicious.
And Thursday, one of the civilians, unbeknownst to me, left a two pound surf and turf burrito from Sarita’s Taco Shop on my desk. You have no idea how perfect it is. I ate it in two meals. Carne Asada and shrimp. There are great Americans and then there are great Americans and that civilian who bought me that baby is a great American.
On Friday, one of the contractors got me a Billy Bob burrito from the roach coach. Don’t freak out, Moody’s has some good food. A Billy Bob is gravy, egg, potato, and sausage. Kind of a southern thing mixed in with a Mexican cosa. Utterly outstanding.
Shall I talk about the chile rellano burrito I had today from Moody’s? I told the ladies at the roach coach it was so good, it should be illegal!
Chorizo (Spanish), Asturian: chorizu; Basque: txorizo; Galician: chourizo; Portuguese: chouriço; Catalan: xoriço) is a term encompassing several types of pork sausages originating from the Iberian Peninsula.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking.
Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (but not throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since the Roman times.
Chorizo can be eaten as is (sliced or in a sandwich), grilled, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground (minced) beef or pork.
Spanish-style tapas bars that serve traditional-style chorizo have gained in popularity in recent years, and now appear in many large cities throughout North America.
The problem with the sack of chorizo burritos that I bought? Four of the five guys in my cubicle got sick. Have you ever been at a baseball game and the crowd starts the wave? And it comes to you and you lurch to your feet? That is what occurred with my stomach. It lurched to its feet. And my stomach does not have feet! Most of us skipped lunch after the ol’ chorizos. Not to mention the meat sweats. If you are in San Diego, avoid the MXN chorizo burritos!