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2014-09-15
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There seem to be the stirrings of a burrito trend in Hong Kong. First Little Burro opened up, and then Yonge Piggies started to sell burritos as well as hot dogs and "ice cream sundaes." Now, this place called Cali-Mex has opened or will open four locations in Hong Kong. I had to give it a go, so here are my thoughts.First, this is relatively Hong Kong, but also relatively maddening: there's a giant bar full of fixins, but you don't get to stand there and tell them what you want on your burrito.
First, this is relatively Hong Kong, but also relatively maddening: there's a giant bar full of fixins, but you don't get to stand there and tell them what you want on your burrito. You have to do it up front at the cashier. Which would be alright, I say grudgingly, IF they had accurate information on the menu about what comes in the food. For example, the menu says the burritos come with pico de gallo, cheese, sour cream, beans, and rice. There's no mention of lettuce, which is reasonable, because lettuce is a stupid ingredient for a burrito, and even more so for a chimichanga. But it's also unreasonable, because they put lettuce on your burrito anyway, without telling you and without giving you the option to decline.
If I were you, I would not trust the menu, and I would ask them to tell me everything they were putting in my order, and I'd return it if it wasn't right. I almost returned my burrito. It might seem silly, but lettuce is objectively not supposed to go on a burrito. It's not a ******* wrap!
OK, sorry, I do get excercised about such things. What I got was an angus steak chimichanga ($98 + $8 for deep frying) with no sour cream and additional guacamole ($18). Several aspects of the ingredients disappointed me: the steak was alright, but not well-seasoned, and a little chewy with two inedible bits; there was lettuce, which shouldn't be on a burrito, and should definitely not be deep fried; the guacamole, while being pricier than Chipotle guac (at USD$1.80), was sparse and furthermore, should have been on top instead of inside for a chimichanga. The salsa had the mildest tinge of hint (I ordered the highest spice level). What I did particularly like was how well the tortillas fry up. The burrito doesn't look as golden as you'd expect, but the exterior was nice and puffy and crisp. They don't give much thought as to how you're supposed to eat it; it should be slathered in salsa, with guac on top, and come with a knife and fork. Still, I liked it, and I'd probably get it again but with chicken, a *side* of guac ($28 or $48, depending on the size) and no lettuce.
This picture is indicative of how the structural integrity of the burrito is compromised by the frying, and how this dish deserves the knife and fork treatment.
This picture shows you what the insides are like.
My wife got barbacoa ($88) plus guac ($18). She thought the beef didn't have the best texture for shredded beef, but her main complaint was that the tortilla was too thick, and not very good particularly. I think since they use the same tortillas for burritos, quesadillas, and chimichangas, they're going to be not ideal for any of those purposes. Her ultimate analysis: "it's definitely a passable burrito, but not a really good one. Maybe a little bit better than Little Burro."So there you go. I recommend the chimichanga if you're not watching your waist (which is not what one does at a burrito joint anyway). Don't have high expectations.
题外话/补充资料：
They do four things: burritos/ chimichangas, quesadillas, tacos (hard or soft), and salads. The fillings come in a wide variety: minced beef, barbacoa, steak, shredded chicken, grilled chicken, pulled pork, veggie option (bean, spinach, mixed veggie, or vegan), as well as baja fish and shrimp.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
