Cilantro lime rice is its own thing and is awesome. Most of the Mexican places in LA use that or white rice in their burritos. Read more

I always think of Qdoba as sad-Chipotle. Even though I know they’re pretty similar. I wrote off Qdoba when the location near my work stopped serving breakfast (probably because I was the only person to go at breakfast time, once every couple weeks). Read more

“Because Chipotle’s salsa is so spicy, it dominates every bite of the burrito, and while it gives the whole thing a really aggressive kick of heat, that aspect also steamrolls everything else.”

An important lesson for cooks/producers who are tempted to just load everything up with shit-tons of spiciness: there needs to… Read more

because they’d have to have a clean bowl for every single customer, adding mess, prep time, and cost. Read more

This is basically the entire gimmick of Pancheros (smaller chain; ~100 restaurants from the look of it): they have “Bob the Tool”, which is basically just a small paddle they use to mix up the ingredients before wrapping the tortilla. Read more

bff’s Read more

I miss Qdoba,  what really puts it above Chipotle are the nachos and quesadillas.   They’re both customizable.
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Habanero sauce makes Qdoba the winner. Read more

Pssh Freebirds is better. Read more

Never was a fan of Thousand Island dressing but I do love Russian dressing. Mind you - both are still light years ahead of that reconstituted horse-semen-and-phlegm concoction you types call “ranch dressing”. Fucking evil evil stuff. I can tolerate American “white gravy” (shudder) and I can get on-board with your… Read more

Then it cries ‘not fair’ when the borshch fight back Read more

We got a new Head Chef at a restaurant I worked at back in the 90's, and he insisted that his recipe for Russian dressing was “nothing like 1000 Island”. To me, it didn’t taste much different...still nasty. Mixing ktchup and mayo is gross, no matter what else you throw in there. Two weeks later his wife made him quit.… Read more

There was an old-school lunch delicatessen around the corner from my first “adult job.” Three or four older ladies behind the counter taking hot & cold sandwich orders, and a line of local business folk holding their cafeteria trays while waiting their turn. You had to be ready when she called on you or the side-eye… Read more

Thank you for the clarification as I have been eating Ruebens around the world and I wondered some tasted differently. If I go to a new restaurant, I check the menu, and will always get the Rueben if available. Last one was 2 days ago. Read more

Agreed. I served it up for a St Paddy’s smoked Reuben golf tournament. A few asked where and how to get it. Winco.  Read more

Langer’s here in LA has their famous #19. Pastrami, coleslaw, Russian dressing, and nippy cheese on rye (not grilled). I’ve never really detected the horseradish even with both the dressing and cheese. It’s a local and tourist favorite. And for whatever reason I never thought of it as a Reuben variant until now. Read more

Wait, I thought slices of pizza were $1.99, not $2.99 Read more

As a fan, did you shove it up your ass? Read more

I wish they’d bring back the brisket sandwich instead. Read more

I’d been wondering when you and your fiancee were going to get married, Dannis - congratulations! Read more