Dried scallops and wood ear mushrooms are available at Asian markets..
Their al pastor is cooked on a trompo per tradition, and the burritos are enormous and with a relatively low proportion of beans.They also have harder to find vegetarian options, like huitlacoche, that faintly truffle-like corn that's sometimes called corn smut.
Their squash blossom burrito is also excellent.. Rhode Island: Chilangos, Providence.Off the beaten path of College Hill, where mediocre eateries can run rampant, feasting off the captive audience of mostly carless college kids from Brown University, Chilangos is worth the (very moderate) trek.Get the burrito villa: An al pastor-stuffed behemoth with oaxaca cheese and chipotle salsa.
The meat is super flavorful.. South Carolina: Tacos Nayarit, Columbia.What started as a food truck is now a successful brick and mortar, parlaying the Chipotle-style model of building your own burrito into tacos, burritos, and gorditas.
Get the shredded beef burrito, and wash it down with a not-too-sweet horchata and a churro.. South Dakota: Tortilleria Hernandez, Sioux Falls.
Really, you can't go wrong with burritos from a tortilleria—the tortillas are so fresh, half of what makes a good burrito is already nailed down.With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds.
(Do not overmix; dough should not form a ball.)Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times.. Divide dough into 2 equal portions.
Flatten each portion into a 4-inch disk; wrap each tightly in plastic wrap.Chill at least 2 hours or up to 3 days..
(Editor: Simple Chargers)