Did you find the burrito place for lunch? Incidentally, they've started calling them "wraps" over here, which hacks me off.

>Usually I do indeed :o)
>
>>>Ground Beef, sharp chedder cheese, monterrey jack, and never forget the mozzarella (italian cheese is very good on burritos), onions, lettuce, salsa, guacamole, and sour cream. Now I'm going to have to find a place that serves good burritos here for lunch. Surprisingly, when we make tacos we only do ground beef and cheese and sometimes alittle lettuce. Regardless, we SMOTHER our tacos and burritos with SOUR CREAM.
>>
>>I thought you ate "al desko"?
>>
>>>
>>>
>>>
>>>
>>>>>I am 40 years old, but still when making a burrito I almost always put too much filling in it. I get too enthused about all of the yummy ingredients that I end of with this overstuff pillow like thing that breaks apart when I eat it. Then just long enough time passes before I have them again that I forget this lesson. I guess it is sort of like making a pizza, it hard to show restraint, but if you do it turns out so good.
>>>>
>>>>
>>>>There is a fast food Mexican chain here called El Famous Burrito that advertises its burrito as being "football sized." (Shouldn't it be El Burrito Famoso?) That's an exaggeration, but not by as much as one might think. They are served with knife and fork, although I have seen some diligent and careful customers eat them without such aids.
>>>>
>>>>FWIW when I make burritos I like to keep it simple -- ground beef, cheddar cheese, and salsa. (Sometimes chicken instead of beef). Burritos with onions, peppers, cilantro, etc. are a little too busy for me. The one "extra ingredient" I have been happy with is white rice, although most Mexicans would probably consider that a perversion.