Getting a super chorizo burrito can be a powerful thing. It's acknowledges ones feisty hunger for crumbly, fatty, spicy meat. Tapping into the sphere of taste and desire may take a lot of energy (especially digestion), but the experience may push you to plan your next chorizo burrito or meal. I typically eat chorizo in a burrito, but it can be wonderful with eggs or alone with beans.
Mexican chorizo is moist, with a hue that is brick red meets rusty orange. Eating chorizo takes more than one paper napkin, because orange oil drips on the chin and lips often. Lusty garlic, oregano, paprika and chili powder give full strength flavor.
Getting a burrito outside of the Mission sometimes brings disappointment. But whenever I spot a burrito truck ("roach coach" it may be-a term I picked up from my Dad), I know the possibility for a good burrito is near. Today, I tried the six dollar whammy of a super chorizo burrito from the Tacos Peralta truck, parked outside the BevMo in San Mateo. "Super" usually means cheese, guac, salsa, and sour cream, but this one only seemed to have melted cheese. (Next time I'll go for a regular burrito instead.) The burrito did offer a mountain of chorizo, beans, and salsa fresca that was tasty and filing.
I made sure to eat the chorizo burrito slowly. I had to, really, because it required constant napkin dabbles to keep clean. Spreading a newspaper sports section in my lap caught the few morsels that fell out of the burrito. The burrito was savory, strong, and hearty. The only thing missing was a nap tent for me to rest in after such a culinary undertaking.
Tacos Peralta Taco Truck, 342 East Hillsdale Boulevard, San Mateo, CA.