Perfection in any art form is impossible to achieve- but the strive for perfection is what matters.
I used to order my Chipotle burritos loaded with whatever looked good. And this usually worked, but when my taste shifted from mild chunky salsa to watery green salsa and I started to ask for black beans, my burritos became a water-logged mess. I also firmly believe that Chipotle ingredients have gotten more watery over the past couple of years. This was tremendously disappointing and, not realizing that my ingredient choice (rather, overuse) was to blame, I wasn't so crazy about Chipotle anymore. It was still a good burrito, but it was nothing special.
Thinking back to my favorite haunts, El-Farol and Los Taps, I remembered one thing about what made those burritos so delicious - the dryness. The meat was juicy and greasy, but there was no gravity-induced runoff in the bottom. They were also simple, with the only additions being beans, lettuce, and sour cream if you dared. This is what I've been missing.
This Friday I had my burrito at lunch with steak, thoroughly dried black beans, a little bit of red hot salsa, cheese and some sour cream. It was awesome. The perfect burrito and I have been reunited.
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