I’ve had a three prevalent/overwhelming cravings throughout my pregnancy: peanut butter, shredded wheat cereal and wet burritos. Of the food-obsessed trinity, the wet burrito urge is my favorite as it plays right into my blogging schemes, allowing me to “research” various versions around town. My latest and greatest discovery is the adobada burrito at Highland Park’s El Huarache Azteca Restaurante.
El Huarache is one of the most prized restaurants on York Boulevard—it’s always packed, and it’s hard to find many who will deny its superiority. As the name implies, they’re most famous for their huarache, an oblong-shaped slab of fried masa covered with cojita cheese, meat (avocado in this case because we ordered it veggie), crema, lettuce and onions. And, yes, their huaraches are good, but to me, their adobada burrito shines even brighter.
The wet burritos at El Huarache are ladled with red or green sauce. I chose red at the suggestion of the woman taking our order. I was surprised by the soupy quality of the sauce when it came out (if you’ve ever eaten sopa fideo, I’d compare it to that consistency of tomato broth), but it turned out to be a fitting contrast to the spicy adobada pork. The red chili-marinated chunks of meat were succulent and smokey with a hint of sweetness, and the texture was tender with occasional irresistibly fatty and crispy bites. Every forkful was pure satisfaction.
This burrito also includes beans, onions, cilantro and rice, which I’m usually not a fan of, but the portion here was minimal and didn’t actually make an appearance until the last few bites. No harm done, plus it helped sop up the rest of the sauce.
I think I feel another craving coming on.