“The burger with a Beach Mex Twistâ€
A hamburger patty has no business being inside a taco. For a chain that is known for their fish tacos, this foray into the American palette is a mistake. Burgers are meant to be on buns for a reason. The hearty bread structure soaks up condiments while still supporting the ingredients. Put these same ingredients in a flour tortilla and you got Rubio’s All-American Taco.
It’s probably safe to say that headcheese is not the most popular luncheon meat in the US. Raised on a diet of TV commercials and fast food, there is little room for gelatinous foods. Maybe its because headcheese is too shiny for TV, or maybe we have just been exposed to fast food blandburgers for so long that our collective gullet is unappreciative of any textures that deviate too far from what is found on the dollar menu. Or maybe it is because headcheese just sounds gross.
Oddly discomforting in both name and description, headcheese is a pressed meat made from – you guessed it – pieces of skin and meat from the head of an animal. It has a rich history as a peasant food and there are many traditional variations across multiple cultures. As delicious as headcheese is, it isn’t for everybody, mostly due to its gelatinous nature. Since bánh mì is the new burrito, I took it upon myself to revisit Little Saigon and pick up a Euro sandwich. Don’t say I never did anything for you, Burritowingers.