Garden Burrito

Marilyn HawkesMarch 31, 2019
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Photo by Taylor Brown

If you frequent Joyride Taco House for the top-shelf tacos, be sure to check out the Garden Variety Burrito ($9), a bouquet of seasonal vegetables snuggled inside a locally made flour tortilla. In the winter and early spring, the burrito is stuffed with sweet butternut and crisp chayote squashes; other times the mix might include a variety of peppers and an assortment of earthy mushrooms. “Being seasonal is key. We don’t know exactly what we’re going to do [from season to season], but it will be just as good, if not better,” says Upward Projects culinary director Eric Ramirez. Regardless of the seasonal vegetables, the burrito always boasts fresh spinach, roasted corn and red peppers, caramelized cremini mushrooms, bits of avocado and a layer of sticky jasmine rice. To elevate the veggie mix, the kitchen adds a tomatillo salsa jazzed up with cilantro and lime juice; and Pico Gringo, Joyride’s version of mild hot sauce with a smidgen of serrano pepper. Before wrapping, the cooks throw in some “white magic,” a rich, house-made aioli brightened with lime juice and finished with a sprinkle of Mexican cheeses. When assembled, the burrito is a treasure trove of textures and tastes – from the crunchy achiote squash to the cilantro-laden salsa. Garden Variety? Hardly. It’s anything but ordinary.

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