Categories
Fast Food

Green Burrito Introduces New ‘San Diego’-Inspired Burrito, Because an SF One Wouldn’t Make Sense

If you’ve never heard of a California Burrito, I suggest you grab a chair because you’re about to experience your first burr-gasm.

This, my friends, is a California Burrito.

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Usually composed of carne asada, cheese, sour cream, french fries (or tater tots) and guacamole, all wrapped up in a soft flour tortilla, the California Burrito is something of a mythical creature in these parts. It usually appears after long nights of drinking when you’re feeling sad and lonely and the only thing open is your local 24-hour taco stand. Though they can be found all over the Southern California landscape, however, it’s a pretty well-known phenomenon that the closer you get to the border, the better your chances of finding a good, quality, Mexi-Californian behemoth.

So it’s good Green Burrito decided to name its new California Burrito after the city that made it famous, San Diego, because goodness knows a San Francisco one wouldn’t make a lick of sense.

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Inspired by the local beach culture, the San Diego Burrito from Green Burrito features charbroiled steak, fresh salsa and guac, shredded Jack and cheddar cheese and natural-cut French fries all rolled into a flour tortilla, and is available now at all dual-branded Carl’s Jr./Green Burrito restaurants.

“We are always on the look-out for the latest Mexican food trends for our Green Burrito menu and we loved this one that we ran across in the San Diego area,” said John Koncki, director of product development at Carl’s Jr. and Green Burrito, in a press release. “Down there near the border, many Mexican restaurants offer steak burritos with French fries in them so, of course, we had to try them and they were great!”

Of course, as solid as Carl’s Jr. is for a fast food joint, there really is no way their new SD burrito could ever beat the joy of pulling into an Alberto’s or Alerto’s or Albertaco’s with a hangover.

If it is even slightly like the original, though, all you folks with Green Burritos over in Washington and Oregon and Texas and Hawaii are definitely in for a treat.

The San Diego/California Burrito is available as an entrée for $3.99 or as a combo meal for $5.99.

H/T to all my FB and twitter friends for verifying that guacamole in your California Burrito is in fact acceptable and not an egregious crime as suggested by Urban Dictionary.

Categories
Adventures

Behind-The-Scenes Look At An All-PORK Restaurant [WATCH]

Because of the million things to accomplish in the FOODBEAST offices in any given day (shooting cap guns, discussing why Instagram should or shouldn’t be on Android, maintaing our push-up and sit-up regimens, etc), our staffers rarely get the chance to experience non-LA/OC cuisine during the tumultuous disarray of our work weeks. So when the opportunity came up to take a mini-day-trip down to San Diego for Carnitas’ Snack Shack  (“The Shack”)– we obviously jumped at it.

It remains to be seen if word-of-mouth communication has been enhanced or slandered by the advent of social media — but regardless of the medium — the best of the best seems to still rise to the top. In this case regarding The Shack, it made our bellies full and hearts warm.

Menu is a big deciding factor in measuring excitement for a new restaurant. Carnitas Snack Shack seemed to have all of the elements for a successful and trendy establishment — farm-to-table menu offerings, a distinct specialty (pork), interesting kitchen and seating layout (literally, it’s a shack with awesome outdoor seating) and price points that don’t break the bank.

None of that answers the most important question: Is the food awesome?

First up, the Foie Gras. We know there’s an ongoing controversy about Foie Gras, and we respect both sides of the argument. But plain and simple, we’re going to eat what’s in front of us. And it was delicious:

The BBQ Pork Belly came up next. And to be quite honest, it was probably the fattiest thing I have ever eaten. Quite possibly a quarter inch layer of fat throughout the entire portion. Bad for those with potential congestive heart failure issues. Great for those who don’t give a f–k:

Onto the ‘Triple Threat’ Pork Sandwich or as Yeezy would proclaim – Pork on Pork on Pork. That’s right pork loin schnitzel, pulled pork AND bacon topped with CSS’s pepperoncini-pickle relish and shack aioli. Barely fits in your mouth. #pause

And then the Steak Sandwich. And I know you’re thinking, ‘didn’t you say that this was a pork place? Why do they have a steak sandwich?’ BECAUSE THEY DO WHAT THEY WANT. And you’ll want one too once you take whiff of that cheddar toast its placed on.

The Grand Finale. Poutine with Vengeance. The gravy alone takes 5 hours to prepare, and did we mention it’s a bacon white cheddar gravy? CSS meets Epic Meal Time when they add MORE BAAACCCCCOOOONNNNN on top of the seasoned fries with the gravy. It’s not a tradtional poutine, and nobody cares because if they don’t immediately start diggin’ into the  fries, the plate will be empty in 30 seconds. They don’t always have this on the menu, so make sure to stop by on a day that they do:

If you’re in San Diego and you have a hankering for all your food to be laced with some quality pork, look no further than Carnitas’ Snack Shack.  The price points settle between $7 – $12 per menu item, and for the amount and quality of food you get, you definitely can’t go wrong.

Wait until that poutine plate comes out, your heart will skip a beat. Both figuratively and literally.

Carnitas’ Snack Shack
2632 University Avenue
San Diego, CA 92104 USA
Telephone: +1.619.294.7675

Categories
Cravings

Dirty Sanchez Baja Burger

Dirty…spicy…unhealthy…all the qualities in a burger that is more-than-likely absolutely delicious. Our friend Nick recently made a trip out to San Diego to check out the burgers at Nicky Rottens, and the result is a look at this Dirty Sanchez Baja Burger. This multiple layer burger rocks a beef patty, topped with chili, pepper jack cheese, jalapeños, lettuce, tomato, homemade salsa, guacamole, sour cream and a giant onion ring. So. Hungry.

 

Categories
Restaurants

Slater’s 50/50 Restaurants Expanding Into San Diego, CA

Following their placement on Travel Channel’s Food Paradise and consistent Orange County following, the Anaheim, CA based Slater’s 50/50 has been on quite a tear for an independent restaurant of its nature. Just a few weeks back, they opened their location in Huntington Beach, CA, just a short time after their successful Anaheim Hills debut launch.

The expanding brand keeps their success going with quality food, but maintains their hype with their flagship 50/50 burger — composed of 50-percent ground beef and 50-percent ground bacon. The restaurant follows a build-your-own burger concept, alongside a host of premade signature burgers.

San Diego’s Liberty Station Retail Space has just announced that it has signed a lease with Slater’s 50/50 — expecting a grand opening in the first quarter of 2012. For hours of operation and contact information, head on over to the Slater’s 50/50 website.

 

Categories
News

Wolfgang Puck Bistro (Orange County)

Wolfgang Puck has always been an interesting fellow. I always found him somewhat arrogant, but being the naive individual I am, I always put my mind to rest that he was probably an outstanding chef, and there was method to his madness. This Saturday, Wolfgang “Ohh Wee Weee” Puck will be making an appearance at his newly remodeled mall eatery, Wolfgang Puck Bistro (South Coast Plaza in Orange County, CA). Our friend Nancy Luna with the OC Register had a moment to sit down and elicit some awesome information from the chef. I’m not normally one for interviews, but the topics are interesting; Puck divulges some of his fast food habits, his insight on Orange County vs. LA vs. San Diego, and that he will be alive for 50 more years, at the very least. Read on, eat on!


Categories
News

Jack in the Box: Mini Sirloin Burgers

Grilled onions, cheese, mini sirloin burgers, on a mini-bun. Looks promising, and it comes in a package of three. Jack In the Box looks to be testing these in certain areas, and according to Jack in the Box, they are beginning with San Diego (Thx NancyLuna). if you guys see them at your local restaurant, definitely send us an e-mail about it!