When I first ate Mexican food it was 1971 and I had just moved to a little town in AZ named Globe, a town with fine Mexican. The menu was limited compared to today's multitude of options (even in Globe the choices have expanded greatly), but the tortilla wrapped critter was called a BURRO and it came in four flavors only--red, green, bean, and mixed. To this day, I can't call 'em burritos. How about you? I'm guessing burro is favored by a pretty small minority.
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Club Member
- Jun 2017
- 1074
- Spokane Valley, Wa.
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Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber 22" Performer Kettle w/rotisserie
Pit Barrel Cooker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Thermapen Mk4, Red
Thermoworks RFX™ Wireless 4 Probe Starter Kit
ThermPro Twin TempSpike
SNS Grills SnS-500
Sous Vide
Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
For me, if it tastes good and fills me up I can call it either, but use to calling it burrito. Now, if it doesn't taste good it has an entirely different name.
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They have a giant version in a Mexican restaurant here in south Texas , but they still call it a burrito. The first time I got one when I saw it I told the server, who was from Mexico, in Spanish, that that was not a burrito but a burron, which means big burro. We got a big laugh over it.
The big mystery to me is why what is actually a type of taco is called a donkey to begin with. Some of the possible answers are disgusting and probably should not be posted on a family web site.
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Administrator
- May 2014
- 20072
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Slow 'N Sear Master Kettle (cart-mounted)
- Slow 'N Sear Travel Kettle
- Masterbuilt Gravity 560
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Traeger Flatrock Griddle
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold & Lime
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red - big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'm American, whether that's good or bad to those from other nations, and northern at that (whether that's good or bad to other Americans) so I call it burrito and I love them! And now that song Despacito is once again stuck in my head, since I always sub the lyrics "Dis Burr-ito... "
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Club Member
- Apr 2016
- 19276
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I never had Mexican as a kid, (or Chinese, or even pizza!). The first time I had Mexican was when I was in the Navy and stationed in Pensacola FL. Some buddies and I had been out having a good time and decided to get something to eat. First place we saw was a Mexican Restaurant, so in we went. It was a good thing I had been drinking the stuff that makes you happy, because the food was terrible! It tasted like fried dirt, boiled dirt, (do the terrorists still win?), and baked dirt. I promised myself that I would never eat Mexican again.
But, as luck would have it, I eventually wound up on a ship with a Captain from SoCal, and he loved Mexican. He tried to teach the Filipino cooks how to make Mexican. I don't know how good it was compared to "real" Mexican, but it was at least edible, and some was actually pretty good.
I eventually got up enough nerve to visit another Mexican Restaurant, and now I love Mexican.
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When I was a kid I n Southern California restaurants were 'Mexican-American'. They served the full Mexican menu, and then had some 'American' food on the menu for those who were too timid to try. Eventually Mexican food was adopted and now they stand on their own.
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Filipinos rule. I often tell my Filipino wife that they are literally the Hispanics of the rest of the world !! Here in Houston Hispanics are the cooks in 90% of all restaurants, on cruise ships and in Asia you find Phils in the same boat !!!
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God...do I remember the Filipino cooks...seemed like every ship had them...
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Club Member
- Mar 2016
- 1827
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
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Burro is Sonoran which is why they were called that when I moved to AZ. Most often, we avoided the issue by ordering shredded beef chimichangas. Seared flautas (actually deep fried)🤪
Jim
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ever heard the story of how the chimichanga supposedly got its name?
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Both stories. The lady in Tucson in the 20s dropping a flauta into boiling oil and the Woody Johnson story from 1946. He and his wife created Macayo’s which has been afavorite place since I moved to Phoenix in the 70s. Macayo’s also claims the invention of Fajitas
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Club Member
- Aug 2017
- 10131
- Hate Less, Cook More
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OUTDOOR COOKERS
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