Dining Out

Ristras: burritos, American style

After four days of being sick, I was a getting a bit cranky. Four days in bed then another day in the house… I needed a break. I suggested to Speedy that we go out for the day (I needed to go to the grocery anyway) so we drove down the hill, into the city and on to Greenhills in San Juan. The target? Ristras at the corner of J. Abad Santos and Lopez Jaena Streets which, I heard, was another “project” of Chef Robbie Goco whose Go Greek! we really, really enjoyed.

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Ristras is designed as a Mexican cantina and burrito is the house specialty. Note though that this is American style burrito. Quoting from The People’s Guide to Mexico, Wikipedia says “Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno.” Meanwhile, “The most common style of the burrito in the United States is not as common in Mexico. Typically, American style burritos are larger than Mexican ones, and stuffed with more ingredients than the principal meat or vegetable filling. Pinto or black beans, rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream are frequently added.”

Just so its clear. Because Ristras’ burrito is really large.

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The choices are laid out on trays, you choose which meat and carb components you like…

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… and then the rest of the condiments — all of them unless you specify what you don’t want — are added to your meat and carb of choice.

Here are photos of the preparation of Speedy’s burrito.

It starts with a gigantic flour tortilla. Sixteen… eighteen inches? Huge.

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Speedy chose carnitas and red rice. Beans were added and then the condiments went on top.

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Pico de gallo salsa and chile rellenos…

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Sweet yellow corn…

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Guacamole…

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Cheese…

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More guacamole…

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Lettuce…

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Sour cream…

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And then, the burrito was rolled and wrapped.

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And that’s Speedy’s burrito.

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And that’s mine with cilantro rice, no beans and my meat of choice? Cabeza or ox cheeks.

And how were the burritos? The flavors were good. Even the accompanying dipping sauces were delicious. But for PhP330 a piece, Ristras was really stingy with the amount of meat that went into the burritos. We would have been happier if there was more meat and less carbs. That would have made the price more justifiable.

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Burritos plus two bottles of imported (and magnificently great) beer, the bill was over PhP1400.00. Yes, the beer was expensive. But worth it. But that’s really another story that deserves a separate post.

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