The obvious: served warm and made with fresh ingredients. However, other key factors can make or break a burrito. Listed in order of importance are the top 5 keys to a good burrito:
1. Good meat. The most important ingredient as far as flavor goes. Out of all meats, carne asada is the benchmark meat in the measure of a good burrito. Should be tender and cut in small bits, not thick chunks. Rubbery or charred meat can destroy a burrito.
2. Proportions. This is a tough one. All ingredients should mesh together to create a unified taste. No one ingredient should overpower the others. Too much sour cream is a big strike against a burrito. The best burritos combine meat, rice (may contain very small traces of vegetables like peas and carrots), beans (preferably black – pinto beans tend to sog down and drown out the interplay of flavors), sour cream, salsa (hot or mild with cubed tomatoes), shredded lettuce, and guacamole. Shredded cheese is not essential to a top-rate burrito, yet may be added in small amounts without compromising the overall taste.
3. Cohesive. Tortilla should be wrapped tightly and must be steamed. Moist tortillas cling better to the contents and go down smoother. A dry wrapping is harder to digest and distracts from the main show. None of the internal ingredients should be visible until you take your first bite. After that, minimal bursting at the seams should occur, but expect your hands to get messy.
4. No water leakage. A small puddle will drip out of the bottom of some burritos while you work your way down. A good burrito will not drip yet should be moist enough throughout.
5. Right size. The worst thing is to come up short and leave behind a mushed fraction of your burrito. Neither you nor the burrito will appreciate this failure. The second worst but far less severe situation is to finish and still crave more burrito. Chances are you only need a fraction of another burrito to fill you up, so if you order another one, you will be faced with the worst thing left over. Although the right size depends on your appetite, choosing an incorrect size will tarnish your whole consumptive experience.
Tuesday, September 23, 2008
Miguel's Bar Harbor
After having a great lunch at Miguel's in Bangor a few month's back (best refried beans I've ever had - actually fresh!), we were disappointed recently at the Miguel's in Bar Harbor.
A former locals favorite, Miguel's went away for a few years and then came back with lackluster results. I had the house burrito and all it had inside was cheese and meat. Rather boring compared to the take out burrito place down the street, Gringo's which serves up all kinds of interesting burrito combinations.
The fresh salsa and chips was fine and we did take advantage of the half price appetizer deal although the choices were rather similar to the dinner entrees. Maybe next time I'll try chicken mole or something in the higher price range. My burrito was less then $10 which is good for Bar Harbor but then again wasn't very exciting.
http://www.miguelsbarharbor.com/
A former locals favorite, Miguel's went away for a few years and then came back with lackluster results. I had the house burrito and all it had inside was cheese and meat. Rather boring compared to the take out burrito place down the street, Gringo's which serves up all kinds of interesting burrito combinations.
The fresh salsa and chips was fine and we did take advantage of the half price appetizer deal although the choices were rather similar to the dinner entrees. Maybe next time I'll try chicken mole or something in the higher price range. My burrito was less then $10 which is good for Bar Harbor but then again wasn't very exciting.
http://www.miguelsbarharbor.com/
Wednesday, July 30, 2008
Monday, July 21, 2008
The Islesford Dock Restaurant
"The Islesford Dock is the center of social activity on Little Cranberry Island. The Islesford Dock Restaurant is the anchor around which Marian Baker's Pottery Shop, the Little Cranberry Yacht Club and Sue Hill's Winters Work gift shop revolve."
A recent boat trip over to the The Islesford Dock Restaurant had mixed reviews among our party. Five adults and three kids. We had nice boat ride over but found it difficult to find a place to dock on the busy wharf. We arrive around 12 on a Sunday when brunch is served ($6 - $12). We have been before and have expected the prices to be a bit steeper than somewhere on the mainland (it is a unique location worth paying for the experience) but we were not expecting to wait approximately 1 hour and 15 minutes for our breakfast after placing our order. It was just eggs after all. The waitress said they were having a problem with their water so we couldn't get any ice water and after taking our order we didn't see her again until the plates were ready. No reorders of drinks or even an update on what the hold up was.
When the food did arrive it was ok. My omlete ("approriately priced" = $10) with brie and sausage was ok. The edges of it seemed nearly deep fried, so I imagine it was cooked in a skillet full of oil. The home fries on the side were deepfried and they wasn't any toast or anything else. Believe me when I say we were starving by the time the meals came! Surely a better deal for breakfast can be had at Denny's but even a fancy breakfast at Two Cats in Bar Harbor is more satisfying at only $8.
At night the Dock serves high end dinners aimed at the yahating crowd as it represents a reason for the rich to justify their expensive boat purchases. For normal people the dock is usually a fun experience and you can arrive by the Little Cranberry ferry or mail boat. Expect to pay a bit more then you'd expect but hopefully you won't have to wait as long as we did.
A recent boat trip over to the The Islesford Dock Restaurant had mixed reviews among our party. Five adults and three kids. We had nice boat ride over but found it difficult to find a place to dock on the busy wharf. We arrive around 12 on a Sunday when brunch is served ($6 - $12). We have been before and have expected the prices to be a bit steeper than somewhere on the mainland (it is a unique location worth paying for the experience) but we were not expecting to wait approximately 1 hour and 15 minutes for our breakfast after placing our order. It was just eggs after all. The waitress said they were having a problem with their water so we couldn't get any ice water and after taking our order we didn't see her again until the plates were ready. No reorders of drinks or even an update on what the hold up was.
When the food did arrive it was ok. My omlete ("approriately priced" = $10) with brie and sausage was ok. The edges of it seemed nearly deep fried, so I imagine it was cooked in a skillet full of oil. The home fries on the side were deepfried and they wasn't any toast or anything else. Believe me when I say we were starving by the time the meals came! Surely a better deal for breakfast can be had at Denny's but even a fancy breakfast at Two Cats in Bar Harbor is more satisfying at only $8.
At night the Dock serves high end dinners aimed at the yahating crowd as it represents a reason for the rich to justify their expensive boat purchases. For normal people the dock is usually a fun experience and you can arrive by the Little Cranberry ferry or mail boat. Expect to pay a bit more then you'd expect but hopefully you won't have to wait as long as we did.
Thursday, July 10, 2008
Seacoast Fun Park - Trenton, ME
Two summers ago I panned the Seacoast Fun Park for its terrible management of the water slides the day we went (letting big fat teenagers go down too soon after little kids and nearly swamping them under) and the crummy mini golf course with no shade and unleveled surfaces.
But today on a hot and muggy July day, we had a great time. The price seems to have been reduced from $18 or so two years ago to $15 for an all day pass that can start as early as 11 am and go until 5 pm. The price is still rather steep for locals who might want to go often but you can get a yearly pass to the slides and pool for $40 which is very reasonable if you for 4 or more times in the summer.
Today it was not over crowded and the attendants kept the kids under control and safe. I just wish they had more shade for the parents who don't want to shell out another $15 bucks.
But today on a hot and muggy July day, we had a great time. The price seems to have been reduced from $18 or so two years ago to $15 for an all day pass that can start as early as 11 am and go until 5 pm. The price is still rather steep for locals who might want to go often but you can get a yearly pass to the slides and pool for $40 which is very reasonable if you for 4 or more times in the summer.
Today it was not over crowded and the attendants kept the kids under control and safe. I just wish they had more shade for the parents who don't want to shell out another $15 bucks.
Wednesday, July 9, 2008
Hard or Soft?
If you are looking to chomp down on some lobster in July or August on Mount Desert Island or in Downeast Maine in general this summer you might be confronted with a lobster choice that you may not have experience before - hard or soft?
For those "from away" lobster is lobster. But here close to the source of the lobster's watery home you have two "types" of lobster - hard shell or soft shell. Or I've seen it called "Tender New Shell" or as the locals call them "shedders". You see in order for a lobster to grow they have to shed their old skin and grow a new one. The hard shelled lobsters travel better than soft shell lobsters so they are the ones that get sent around the world. Soft shells typically are only sold locally.
So which one is better? Its a matter of preference. Hard shell lobsters typically cost more per pound because the meat is packed into the shell tight so you are not buying a lot of water. The shells are tough so you need to use crackers. Soft shells on the other hand are suppose to be sweeter than hard shells, cost less per pound and can usually be cracked open by hand.
The only down side I've experienced with "shedders" is the meat in the tip of the claws sometimes is a bit mushy. But like I said, its a matter of preference. A lobsterman friend of mine loves this mushy part. Its his favorite part of the lobster.
If your planning on gorging yourself on lobster you might consider the soft shells because you can rip into them fast. Besides locally on the MDI in the peak of summer shedders might be the only type of lobster you can find. The hard shells get harder to find and get shipped away.
For those "from away" lobster is lobster. But here close to the source of the lobster's watery home you have two "types" of lobster - hard shell or soft shell. Or I've seen it called "Tender New Shell" or as the locals call them "shedders". You see in order for a lobster to grow they have to shed their old skin and grow a new one. The hard shelled lobsters travel better than soft shell lobsters so they are the ones that get sent around the world. Soft shells typically are only sold locally.
So which one is better? Its a matter of preference. Hard shell lobsters typically cost more per pound because the meat is packed into the shell tight so you are not buying a lot of water. The shells are tough so you need to use crackers. Soft shells on the other hand are suppose to be sweeter than hard shells, cost less per pound and can usually be cracked open by hand.
The only down side I've experienced with "shedders" is the meat in the tip of the claws sometimes is a bit mushy. But like I said, its a matter of preference. A lobsterman friend of mine loves this mushy part. Its his favorite part of the lobster.
If your planning on gorging yourself on lobster you might consider the soft shells because you can rip into them fast. Besides locally on the MDI in the peak of summer shedders might be the only type of lobster you can find. The hard shells get harder to find and get shipped away.
Tuesday, July 8, 2008
Colonel's Restaurant, Northeast Harbor Maine
-------------- BURNED TO THE GROUND - JULY 2008! -------------------
After a pleasant visit to the public gardens (Thuya and Asticou) and the marine of Northeast Harbor on the Sunday after a very busy Fourth of July, our party enjoyed a very uncrowded early dinner (5 pm) at the Colonel Restaurant, down the alley and outside on the deck.
The Colonel is always a favorite spot for lunch when we are hiking in the area but this time we tried eating a light dinner and were pleased with our choices which included an excellent kid's meal of lightly breaded chicken fingers, shaved steak subs, a BLT and a nice mushroom pizza. All items were under $10 and were washed down with some excellent microbrews fresh from the tap.
Unlike the nearby Tan Turtle Tavern which boasts a ridiculously huge menu of hundreds of items that takes 20 minutes of concentrated study, the Colonel is very straight forward with its selections. Nothing is out of the ordinary, just simple and good. All the bread is freshly baked on the premises and the street side Colonel bakery is a great for grabbing desert. Too bad they are only open in the "season" because we've drive over to visit the Colonel all winter.
Who would have thought among all of the fancy art gallery's, sail boats and blue blooded mansions that you'd fine such a reasonable place to eat.
After a pleasant visit to the public gardens (Thuya and Asticou) and the marine of Northeast Harbor on the Sunday after a very busy Fourth of July, our party enjoyed a very uncrowded early dinner (5 pm) at the Colonel Restaurant, down the alley and outside on the deck.
The Colonel is always a favorite spot for lunch when we are hiking in the area but this time we tried eating a light dinner and were pleased with our choices which included an excellent kid's meal of lightly breaded chicken fingers, shaved steak subs, a BLT and a nice mushroom pizza. All items were under $10 and were washed down with some excellent microbrews fresh from the tap.
Unlike the nearby Tan Turtle Tavern which boasts a ridiculously huge menu of hundreds of items that takes 20 minutes of concentrated study, the Colonel is very straight forward with its selections. Nothing is out of the ordinary, just simple and good. All the bread is freshly baked on the premises and the street side Colonel bakery is a great for grabbing desert. Too bad they are only open in the "season" because we've drive over to visit the Colonel all winter.
Who would have thought among all of the fancy art gallery's, sail boats and blue blooded mansions that you'd fine such a reasonable place to eat.
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