I had a dream that I was establishing and running a taquería and it was going quite well. I don’t remember much else, but it’s all so odd because any other subconscious nocturnal ideation involving labor seemed to (almost) exclusively draw from past experiences in the food industry, which sadly did not include tacos or burritos or sopas or enchilladas or quesadillas.
But it did get me thinking.
There is a franchised chain of burrito places called Freebirds which is far superior to brands like QDoba and the indigestive Chipotle. There is a story of a Caucasian Christian woman who ran out of sour cream at her local Chipotle because she had ordered so much of it on her bowl, but then she got down and prayed to her Abrahamic God for more sour cream, and lo an behold the worker, who was coincidentally named Jesús, was able to find another tub in the back. At least it got her to stop what she was doing, and start cramming things into her prayer-hole instead. I didn’t hear her thank Jesús for the bounty she received.
But Freebirds is a most enjoyable experience, with singularly original and diverse options for the tortilla and its filling. This is not an endorsement, as I find it highly doubtful that you have one near you, and if you claim to, then I find your claims suspect. Dubious, even. I believe they may originate out of Austin, Texas, but any locations that branch outside of Tejas seem to close like a Doctor Strange portal — so if you do find one, enjoy it while it lasts! It may be the only place I’ve seen cayenne tortillas in the wild, or an adobo sauce at a chain, or the option for diced tomatoes with no onion.
If I were to ensure consistent taquería offerings of this like in my vicinity (or: hot toppings in your area), then I would have to undertake the laborious and cost-prohibitive process of opening my own small business (in this economy!)
What sort of choices would a consumer discover at my as-yet-unnamed-but-soon-to-be-killer-rad-taco-shop?
BASE
Customers would start by choosing the form of their destructor. This would be a burrito, a burrito bowl, a salad, soft or hard shell tacos, nachos, or a quesadilla. I think tortas or cubanos would also be good options, but obviously would have the correct bread and not a tortilla. I’m often vexed for lack of options, such are the tribulations of the modern, industrialized world.
The non-sandwich route would have you pick between flour or corn or gluten-free, with flavors such as blue corn tortilla (soft or hard shell), spiced cayenne red, spicy habenero orange, and green. Green tortillas often denote spinach, which is fine, but I think we can do better than that by infusing jalapeño or cilantro. The salad could also include tortilla strips as part of its base.
PROTEINS
This is, of course, the real star of the show. While it’s actually quite easy to get protein, and no one should fall into the trap of thinking they need protein supplements or a protein-oriented diet (at the exclusion of other important foodmatter), as someone who enjoys both vegan and non-vegan varietals I would endeavor to keep all parties sated with both.
So far I’ve come up with: Plant-based Chorizo, Seasoned Grilled Steak, Plant-based Carne Asada, Seasoned Grilled Adobo Chicken, Plant-based Fried Chicken*, Slow Roasted Pork Carnitas, Plant-based Al Pastor, Seasoned Grilled Shrimp, Seasoned Grilled Fish (probably Flounder because it is so underrated).
The Cubano could have versions for ham, or a plant-based alternative.
If you can’t discern from the pictures with 100% accuracy (as they are in no particular order) which of those proteins are animal-based and which are plant-based, then that makes you based.
RICE
Some places only give you one or two rice options, and treat it as filler with no panache or love. Like Chipotle, they hate rice. Their rice fields are full of slave laborers with their feet chained under the water, and regular arsenic cross-contamination. That’s why the distribution of cilantro is so uneven. Because they’re evil.
I can do their rice better, and include a few other alternatives: Cilantro-Lime white rice, Brown rice, Spanish rice, Blue Butterfly Pea rice, Golden rice and Cauliflower rice.
BEANS
The king of all proteins, the humble bean, is the true hero of any Latin, Latine/LatinX, South American, Central American, Mexican or even Tex-Mex establishment. I could list dozens of beans, I love them so. But I did feel the need to limit myself to five so as not to overwhelm consumers with too many options. Beans are an excellent source of protein, but also fiber. They also keep you real regular. These are important qualities to have in a vital ingredient that not only is (nearly) universally beloved and comprises a great percentage of the meal, but also is a fantastic way to keep bean-haters out of the place. We reserve the right to refuse service to filthy bean-haters
Choose between: Black Beans, Pinto Beans, Red Kidney Beans, Refried Beans, Adzuki Beans, Scarlet Runners, or a mix. There is no option to have no beans at a taquería, as that would mean you are a monster to society.
DAIRY
Cheese is chemically-addictive to human brains, as well as a few other species. It is essentially a habit-forming fatty drug with little to no nutritional value, and I will not apologize for being an addict. I do admit I have a problem, but that is precisely where that process of cessation ends. Here are five dairy options, and four vegan non-dairy ones. The Cubano would come with your choice of Swiss or vegan Swiss, even though Swiss is perhaps the most inferior of cheeses and must only be included in order to maintain the Cubano’s traditional integrity.
Shredded Sharp Cheddar-Jack, Shredded Vegan Cheddar, Shredded Pepper Jack, Cotija, Queso, Vegan Queso, Sour Cream or Vegan Sour Cream (for the honkeys). There is no reason to post images for some, because while they do taste different (at time of writing), vegan and non-vegan cheeses look nearly identical.
VEGGIES
This would be your chance to really stand out. While others may have chanced upon the same combinations you have, thus far, it is so astronomically unlikely that someone will choose the entire complex combined ingredient list for their meal after you pick your way through this list of plants.
To fill out your burrito or tacos with some much-needed vitamins and fibrous material, decide which of the tastes suit your palate the most: Leafy greens, Cilantro-Lime Kale, Grilled Peppers, Grilled onions (for you freaks), Grilled Asparagus, Wood-fired Broccolini, Roasted Red Peppers, Fried Potatoes, Grilled Corn Salsa, Pico de Gallo, Diced Tomatoes, Diced onions (for the freakiest of freaks), Diced Jalapeños, Fresh Cilantro, Guacamole, Roasted Garlic, Tortilla strips, and of course, pickle availability for the Cubano. She’s picky.
SAUCES
Now we come to the interesting bit. While the food preparation at my restaurants would guarantee flavorful, zesty, juicy ingredients, sometimes you want that little extra zing and wetness in your burrito.
I’ve researched and collated sauces from multiple other (similar) eateries, and have these to propose for your consideration:
Jalapeño Salsa, Green Chili Crema, Mojito Garlic Sauce, Hot Red Tomatillo, Mild Green Tomatillo, Fresh House Salsa, Enchilada Sauce, Lime Juice, BBQ Sauce, Spicy Ranch, Mole, Chili, and Mustard for that Cubano.
I’m not sure which would be the signature sauce, but that may be up to the culinary wizards I hire to formulate. I do already know a spicy salsa expert, come to think of it…
SIDES
…and finally, the sides to your order that will thrill and fill and definitely not kill you. Some of these exist as filling options, but as you may want more of these delicious flavors on the side, or perhaps you foolishly did not include them in your order, they are also available here. Having them on here twice also means more efficient use of kitchen resources. We’ve got those classic border flavors, and a couple things not typically found at every stop.
Rice and beans (each of your choosing), Chips and salsa, Chips and guac, Chips and queso, Fried potatoes, Cassava chips, Yucca fries, and Churros.
If you even have room for them after the rest of the feast, these will complement your meal and add to your waistline without depleting your wallet.
None of this is realistic, of course. Where would I get the seed money or investment capital? Why would I open this brilliant restaurant and not a hoagie shop or Hawaiian restaurant or wing joint? How would we keep so many fresh ingredients available daily? I don’t have reasonable answers or feasible solutions. I’m what you call, one of those, insufferable, ‘ideamen.’
If anyone would like to contribute to making this dream a reality, then.. I don’t know… go start it and I will be your biggest fan. I don’t even know what to name the joint. Something like ‘Big Breshvic’s Bold Burrito Collective’, but better.
In the meantime, have sweet Burrito Dreams.
*I’ve never understood the spelling of vegan chicken as “Chik’n”… as though this plant-based meat alternative is going to betray his sister and entire space empire in search of the M’Kraan crystal. We won’t serve that version.