Burros – along with their diminutive (at least in name) cousins, burritos – have always struck me as problematic. They’re invariably overstuffed, often grotesquely so. When they’re not dry, they’re drowning in goopy sauce and (horrors) cheese. Worst of all is the dreaded burrito fold, confronting the eater with double or triple or quadruple layers of gummy flour tortilla.
But Eric and I are in Tucson this week, and Tucson is the land of flour tortillas, where chimichangas were born and burros reign supreme. As the saying goes: when in Rome, do as the Sonorenses do.Continue reading