An idea forms...

I fancy myself a burrito connoisseur, but when I try to explain the essence of a San Diego style burrito to my friends around the United States they do not seem to really get it. Because I will be home this summer I figured that now might be the time to make use of my vast burrito knowledge. With my trusty burrito partner Kirby we will attempt to discover new burritos, and share our combined knowledge and expertise with the unlearned burrito masses.

When it comes down to it an excellent burrito requires a few fundamentals...

• 1) Fresh tortilla that is slightly grilled, not steamed (hear that Chipotle?!?!)
• 2) Fresh grilled meat, correctly seasoned and spiced. As a recovering vegetarian I can authoritatively testify to the fact that veggie burritos do not come close to the joy of a meaty burrito. I really wanted the veggie burritos to be as good, but they just aren't so you should probably get over it.
  
• 3) Simple ingredients. An excellent burrito should consist of a handful of ingredients. Required among these ingredients are a grilled tortilla and meat (see above). To complement a burrito avocado, guacomole (the real deal), mexican sour cream, cilantro or salsa are best. It is important to concentrate on one or maybe two of these additional ingredients in order to highlught the taste of the meat and the tortilla . Sometimes I enjoy the addition of grilled onions to my burrito, but this is usually only limited to special occasions. Fresh hot sauce should be used with the burrito. I am a burrito puritan so I stay away from the addition of cheese on the burrito. Under no circumstances should rice or even beans be used in a true burrito. Rice and beans are filler and take away from the true flavor of a San Diego style burrito.