Mary Ladd

Homemade Habanero Salsa

On a recent morning, my chef brother Josh treated us to some homemade breakfast burritos. We were staying at his place in Benicia to visit relatives in from New Zealand. It was a zippy, filling, tasty way to start the day. I almost forgot the tweaks in my body from sleeping on an air mattress for five straight nights. Staycation never tasted so good.

According to Josh, "The salsa is pretty simple:

-Vine ripened tomatoes
-Red onion
Saute these two with a small pinch of sugar and some salt 'til soft.

-Roasted red bell pepper
-Roasted habanero
-garlic
Puree in a blender and fold in chopped cilantro."

Note the U.S. salmonella scare continues to grow, so be sure your ingredients are from a safe source.

Sichuan Hot in San Mateo

Eating at San Mateo's Little Sichuan Restaurant can be a hot, hot, hot experience. The dry fried chicken, shown here, and Ma Po Tofu (pictured below) were almost too much. Yet it was tasty, hearty, and good. Combining jalapenos and Sichuan dried chilies offered potent heat. There was also a pleasant hint of sweetness with the chicken that helped balance the spicy seasoning.

We specified that the food be hot spice wise, and Little Sichuan delivered. I noticed other chile eaters sweating and smiling. Many had Chinese beer, tea, and water. On some tables, there were bowls of broth with red chile oil or liquid on top that intrigued. Worth another visit.

Others may complain about the service, which can be spotty. On weekday lunch visits the service isn't always consistently good. Also, the restaurant has a worn feel. But I'm not going for decor or service. The spicy food with ample servings over rules these quibbles.

The restaurant has it's own parking lot, which is a bonus for the downtown San Mateo area. Also, you can walk through the "Mother Ship" Draeger's food emporium before or after your meal. It's right next door....

Little Sichuan Restaurant
168 E. 4th Avenue
San Mateo, CA
650.345.9168

HDO me

HDO is short for Hors d'Oeuvres, which are passed "butler style" by waiters at events. I love servers who offer to clean the platter (using water and vinegar) when they return to the kitchen. That's much better  than handing it back all smeared and messy. I notice and appreciate the help; sample nibbles for you, good server!

Here's a recent sampling of HDOs served at a Bay Area event:

Endive & asparagus spears with dijon sauce

Butter lettuce with shrimp, toasted coconut, shallots, ginger, lime, peanuts, and a smidgen of jalapeno

Artichoke cake with sharp cheddar and onions, baked

Ancho Chili Chicken Skewers with guac dip-the leftover tasted great the next day.

Breakity-Break

I have been told I need to slow down and rest because I have a son on the way, due in early October. Since this is our first (maybe only?) kiddo, I can't say for sure how long I'll be away. But I look forward to returning soon with more exciting food, drink, and related tidbits. Until then, cheers.

DaViola Pizza Peppers

For heat lovers, the burning question before eating pizza may sometimes be: hot sauce or pizza peppers? When taking the pepper route, there are thankfully new "gourmet" options from the DaViola (meaning to spice or the devil) brand, with products available in grocery stores including Raley's, Albertson's, and Whole Foods. Everything Peppers, who makes the DaViola products, hopes to expand to pizza restaurants soon as well.

We recently sampled their smoky Chipotle, hot Habanero and spicy Ancho crushed chili packets with pepperoni pizza from my current neighborhood delivery standby, Twin Peaks Pizza. When tasting and judging spicy foods, I've learned it's ideal to save the hottest items for last. That way, your palate shouldn't get too dulled and burned until perhaps the end of the tasting. The tasting order for the DaViola products followed that rule accordingly: Ancho, Chipotle then Habanero. Heat was rated on a scale of 1 to 10 with 10 being the hottest.

The pepper blends offer more flavor nuances and interesting heat layers than traditional pizza peppers. They also make a nice compliment to pepperoni pizza. I'd like to add them to pasta, soup, egg dishes, and other savory creations down the road. Better make it fast, since the peppers don't have preservatives. We may even try some with peanut butter and toast per Oscar's request. Notes and analysis from our pizza tasting are as follows:

Spicy Ancho
Level 4 heat
Warm finish felt in the back of the mouth and throat areas.
Smells, tastes fruity and smoky,
Chunky texture is pleasing. The flakes are larger than typical pizza peppers.

Smoky Chipotle
Level 5-6 heat
Consistently warm from bite to swallow and after.
Wimpier eaters may need a glass of milk with this one. Oscar commented, "It's really hot and making me sweat," and felt the heat over fifteen minutes later.

Hot Habanero
Level 8-9 heat
This appears and tastes to be real habanero and is the hottest of all.
Heat catches in the throat during and throughout eating. May cause eater to remove one layer of clothing.

The pepper packets have tape to re-seal after use. Unfortunately the tape on each packet didn't seem to stick enough, and was awkward. I stored all three packets into one plastic container rather than see the contents spill each time I pick 'em up. For ease of use, the pepper shaker sounds better. No tape and plastic to fuss with. Just shake that pizza pepper heat love on!

Santa Barbara: Lettuce B. Frank's Hot Dogs & More

Years ago, one of the perks of working in financial printing was the free employee meal. Although I hate eating at my desk and avoid doing it now, back then it was an unavoidable daily routine. One of my favorite free meals at the time was romaine salad topped with chili, and sides of pickled jalapenos, sour cream, cheddar cheese, and onions. This is hearty comfort food at its best, and I always love the interplay of textures and flavors.

I was reminded of how good this meal is on a recent visit to Lettuce B. Frank (LBF) on State Street, in Santa Barbara. We read a review that said something along the lines of "don't let the cute name fool you, it's good." None of us were in the mood for a long, complicated meal after a day of spending "quality" family time together on the road. LBF seemed to have something for everyone in our party (gender stereotype alert!): draft beer and massively loaded hot dogs for the menfolk; chili, salad, fries, and fresh aguas frescas and fountain drinks for the ladies. Another potential bonus: LBF tries to be fresh, organic, and local with its ingredients. 

LBF's chili ($4.95) is a Texas red version that comes with cheese and onions. While I usually prefer chili with beans, this beefy version tasted good mixed with the Caesar salad ($6.95) I shared with my Mom.  The cheese and salad offered pleasing contrasts. I stole occasional nibbles of hand-cut russet potato fries from Oscar and they pass muster. Dad and I tried the 2 house made hot sauces, which are both cayenne based. The milder hot sauce seemed to be fruitier. 

We sat at the counter, and the friendly crew took good care of us. Watching Dad and Oscar chow down on their Dog Pounder ($7.50) and chili cheese, (pictured above, $5.50) dogs made me queasy yet a little envious. I miss me a good dawg. At a 1/2 pound, Dad's 100% all beef NY style Sabrette hot dog, looked massive and tasty. LBF has only been open a few months, and they seem to be working hard.

Other interesting menu items include more salads, rotisserie chicken, beef or pulled pork sliders, fish and chips, mini corn dogs ("corn pups" as pictured above), cheese steaks, dogs (turkey, veggie, or all beef) and sausages with every kind of topping and sauce (hmmm items: creamy horseradish, maple, and pesto aioli).

Lettuce B. Frank
413 State Street
Santa Barbara, CA
T: 805-965-7948   

Ikeda's Hot & Spicy Peanuts

Ikeda's in Auburn, CA has turned into a must-stop whenever we head north. I like to give myself a good thirty to forty-five minutes to wander around and check out their baked goods, fresh fruit and veggies, fish, jellies, snacks, and sauces. It's a nice break from driving and there's always something interesting to buy. They also have a tasty restaurant with burgers, shakes and healthier fare like chicken or tofu with veggies.

I wanted to increase my stash of snacks on the way to Tahoe for a recent catering gig. (I did stop on my way back for 2 to-go slices of pie, pull apart cinnamon bread and a burger for breakfast, but that's a whole 'nuther story). Although the nectarines, dark chocolate covered almonds, sesame sticks and peanut brittle were also worth a try, it's Ikeda's hot & spicy peanuts that I really love. Napkins are a must, but the amount of powder is just right flavor and texture wise. Whispers of heat from these babies are so pleasing. My Dad said they'd go great washed down with beer, and I agree.

I've made spicy nuts at home and work and hope to try re-creating this version soon.  The ingredients are: peanuts, paprika, salt, pepper, cajun salt and cayanne (their spelling, not mine).

Buy it, Read It: Chile Pepper Magazine

It's finally here! The August 2007 issue of Chile Pepper magazine landed in my mail box today. You can find my Home from the Salsa Wars piece with pics, along with salsa recipes from SF taquerias. It was tough to get 2 of the restaurant owners to give up the recipes. I used my flirty ways and would do so again, all for the sake of good food writing.

Copies of Chile Pepper magazine are available at big box bookstores or by subscription. I'm looking into copies at local bookstores and will report back.

Ukiah's Chavez Market Taqueria

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It's likely to be good if a taqueria or market makes their tortillas on a hot griddle by hand. Thick corn beauties, warm and toasty. I was told by reliable sources--Robert Mailer Anderson and Zack Anderson--that the Chavez Market Taqueria has "the best" tacos and Mexican food in Ukiah, so I decided to grab a to go lunch there today. Since they have a full menu and I was more in the mood for a torta, I admired the tortilla making and decided another visit must, and will happen, soon.

How was the torta? The al pastor meat was well spiced, and the sour cream, avocado, pickled jalapenos, lettuce, and tomato were gooey, messy, and delish.

I'd like to try tinga, which is advertised as spicy shredded chicken. There's also menudo for adventurous eaters who may or may not be hungover. The market sells bottled hot sauces, and I decided to go for salsa habanera, "from the hottest chiles in the world," made by Castillo. My torta was hot enough, and I was starting to sweat a little, so I will crack open the sauce another time.

Chavez Market Taqueria
1424 South State Street
Ukiah, CA
T: 707-462-4697

Weak Ass Jalapeno Cream Cheese Spread

I won't yet name the bagel place that I hit up this morning. Let's hope it's not a trend to have cream cheese with overly mild jalapenos. Nothing messes the start of the day up like weak jalapenos. There was probably a fluke. Consider the variations on peppers that I buy at the store, it looks like the bagel shop got a weak batch. I have ordered the jalapeno cream cheese from this chain before. The results are usually spicy and hot, of a most satisfying nature. Leave me with slight sweat beads on my upper lip and I'll love ya forever. Today's cream cheese was so mild, I thought the bright green crunchy bits were green bell pepper rather than jalapenos. Good to know I got some Vitamin C but I'm left asking, "Where's the heat?"

The Kiwis Have Their Food Requests

In order to feel like a good houseguest, I always bring goodies. I try and cater it to the host's desires: wine for the oenophile, fiery sauces for fellow hot heads, etc.

We are getting ready to visit family in Whitianga, New Zealand. My relatives used to live in the Seattle area, and seem to miss Costco, among many other things. I offered to bring whatever they need, and here are their picks:

-64 ounce Yoshida sauce. While the Yoshida brand sounds familiar, Smart & Final did not carry any of it. After asking the S&F staff (friendly and helpful, yes!) if they had a good substitute, and getting a truthful "we don't carry it and I don't know what the ingredients are," it was time for further action. I reluctantly bugged Oscar at work so he could Google Yoshida. After he read me the Yoshida line of teriyaki sauces to me, I picked a substitute: Kikkoman's Teriyaki Marinade & Sauce, the Original Teriyaki.

-Any sort of hot sauces. No need to Google that, although a Hot Sauce blog query would've helped. I selected Tapatio, Sriracha, Trappey's Red Devil Cayenne Pepper Sauce, and The Original "Louisiana" The Perfect Hot Sauce, One Drop Does It. All of these items will be carefully wrapped and placed in a box, rather than in my suitcase. I will write my relatives' address, in case the box goes missing en route. That's also a great way to guarantee I won't have clothes dripping with hot red goo.

-They asked for 5 lbs. of Columbian whole bean coffee, but they're getting 6 lbs. total. That's 4 lbs. of whole bean Peerless Hawaiian Island blend, and 2 lbs. of the Peerless Sunrise Blend.

-Life Cereal. My cousins have always loved this stuff. I hope 62 ounces gets them by for a good while.

Spicy Hot (!) Chocolate Drink from Bittersweet

Next time you're in Rockridge, be sure to try a spicy version of hot chocolate. It's one of the quickest ways to feel like a Mayan emperor. The place to go for this regal chocolate experience? Bittersweet Chocolate Cafe. They also have a Fillmore location in SF. Bittersweet's spicy chocolate drink has layered chocolate, cream, rose, vanilla, and cayenne notes. Although the drinks to go cup appears small and perhaps only four to six ounces, the liquid treat inside is rich and full of flavor. You won't need more than that, because there is more than enough chocolate drink to enjoy and even share. It tends to be only moderately spicy, but the mellow heat is warming and a somewhat unique experience.

While at Bittersweet, you may catch a glimpse of Anita from Dessert First. Watching the workers whip up your spicy chocolate drink is only a sliver of the fun. Look and try not to drool over the rest of Bittersweet's goodies: chocolate bars, truffles, baked goods (adorable mini cupcakes), books, shirts, and other sweet treats. Browse, shop, and relax. There are a few tables and benches out front, for those who want to linger.

Bittersweet Chocolate Cafe
5427 College Avenue
Oakland, CA.
T: 510-654-7159

Kinder's Atomic Hot Link

My first Kinder's love happened appropriately enough in high school. A meat lovin' girl will easily fall under the seduction of a cut called the Ball Tip, no doubt. It's easy to figure out my feelings at the time: why date or hang out with boys my own age when I can relax at home and dig into juicy, tender beef? It has NOTHING to do with feeling awkward or teen skin problems, nahhhh. Having the Kinder's BBQ Ball Tip all to myself was easy going-no fuss, no muss, and one sandwich did the trick. And the Kinder's afterglow? The best skin treatment around.

Dad's been a Kinder's customer for over fifteen years. We were thrilled when a Kinder's opened in Benicia's little downtown a few years back. It brought badly needed smoke and spice to the quaint Main Street. He's always bringing home all kinds of wonderful meat from Kinder's, which has it all: meats, links, sides, monster sandwiches, sauces, and BBQ.

These days my Kinder's love is their hottest menu item. As I mature as a heat eater, so too do my meat choices. The Atomic Hot Link has a bright red tint to it, and gives a wonderful snap with each bite. I like the chunky blend the Atomic Hot Link offers, all garlicky, spicy and meaty at once. If the Atomic is too hot, they offer mild, as well. One Atomic Hot Link makes a great supper as a stand alone dish. Since I grew up eating Oroweat bread, I tend to like the Atomic Hot Link nestled in a lightly toasted piece of wheat bread, with any type of mustard.

If at home (rather than at a BBQ), cook the Atomic Hots in a cast iron skillet with 1/4 cup water and a pat of butter. Add more water and butter if you have more than 2 links, going up to no more than 4 total. No need to crowd the skillet. As the butter melts into the water, I spoon the liquid over the links, and then cover. Turn every 2 minutes until the outside is slightly blistered. If the water gets low or turns too brown, add more water. You don't want a dry skillet. The cooked link casing won't be the only clue: you will have a heavenly spicy smell wafting around that says, "Get ready for dinner."

If I receive more info from Kinder's on their Atomic Hot Links, I will post. Please post a comment if you have been to Kinder's and what your favorite items are. There are several locations in Northern California, and I am honestly considering sending off for franchise info so I can have my own. I went to the Pleasant Hill location today, and giggled over the signed photos of Green Day that included, "Tres Cool loves a good kielbasa."

Kinder's Benicia

333 Main Street

Benicia, CA

T: 707-745-4453

Prince of Wales Pub Habanero Burger Showdown

Getting beat at habanero burger eating snuck up on me. Perhaps I haven't had one in too long? It's been a few months, so perhaps. A college professor-younger fellow!-beat me last night at the Prince of Wales Pub. It was Ben Alamar's first habanero burger, and he had been "training his taste buds all week."

Our spouses both find us loony for searching out fiery foods, and joked about riding home from the pub together, so we could (presumably) suffer in a separate car. Oscar warned Ben to not eat the World's Hottest burger, to which he emailed back, "In the words of Sledge Hammer, 'Trust me... I know what I'm doing.' " I didn't ask strategy, but probably should have shown a wee bit of interest. His wife tells me he can drink hot sauce "by the straw" and he confirms a bottle of the stuff was always present growing up. His Dad adored eating hot foods, and Ben learned at a young age how to do the same.

When the burgers were ready, I ate some thick cut french fries first. I've found that waiting to eat the fries during or after the habanero burger consumption will be near impossible, because the mouth becomes too hot, overworked, and somewhat deadened. Ben dug in to his burger right away. I kept mulling over my fries, and ate half the batch, with ketchup. Finally, I took a bite. My eyes filled with tears and I began to feel warm all over. This was hotter than I remembered!

"Whew!" I said, slightly panicked, "this is... a... HOT batch!" Ben was halfway through his burger. What was this? He wasn't even sweating and he had on a long sleeve shirt. I was down to a t-shirt after removing a long sleeve shirt layer before eating. Ben looked too cool and calm, and I was slightly jealous. Oscar started going on about Ben's cool state, and was eyeing me somewhat doubtfully. I kept eating, and my lips, tongue, and throat had a strong, rising heat. I could feel sweat in my arm pits, and scolded myself for forgetting to bring anti-perspirant to the pool earlier that day. Not the day to skip that personal hygiene step!

Ben had stopped talking altogether. He drank beer between bites, and ate some fries. He was a good eight bites ahead of me, and I noticed his bites were huge. It seemed he wanted to work his way through the burger without stopping, and the bigger the bite, the closer he was to his goal. I was mopping sweat off my brow when Oscar decided if Ben could do it, so could he.

"One bite will be too much for you!" I warned.

He went for it and could not get over how hot the burger was. His hands grabbed the closest beer (mine!) and he gulped the rest down. Napkins were pulled out of the dispenser rapidly so he could wipe the ever increasing sweat rivers off his face. We were both sweaty animals, and Ben remained the cool customer, finished with his burger while I continued. Ben had a smile on his face, and seemed happy.

Oscar suffered a stomach ache later in the night from the one potent bite. He wondered, "How can you not be in pain?" to which I shrugged. The worst was behind me, but I was pensive. My body did eventually cool down, but as I was going to sleep my lips and fingers still felt warm and tingly. I held the habanero burger in my hands for too long and didn't eat quick enough. That must be it, I thought. Strength training as a Habanero Burger Eater must be more frequent. I don't want to get beat (by a younger man, especially!) again. Enduring hot and spicy foods is one thing I know I can excel at, but it will take practice.

Kiji Hot Stuffed Jalapenos

Finding a new restaurant in one's 'hood can be exciting. New place. New food. New possibilities for dining and hanging out. I've been admiring Kiji Sushi Bar and Cuisine on Guerrero ever since it opened. Something about the clean decor highlighted by red lamps speaks to me.

Had I known they have jalapenos on the menu, we would've visited sooner. Paired with an $8 Happy Hour sake sampler, it was a wonderful way to while away the evening. We also enjoyed items like: potato croquettes ($4.95), Albacore Tataki ($12) and a lovely dish of Red White Tuna Poki  ($12.95) stacked in an artful, appealing way. The chef does a good job at presenting food in an unexpected way.

The Stuffed Jalapenos are an appetizer, and cost $4.95. Kiji's sushi chefs take two large green jalapenos sliced lengthwise and stuff with a spicy tuna mix.  Oscar nibbled on one and left me with three halves.  I had to watch out for the heat levels to increase while chewing. The back of my throat seemed to incur the most fire. On a scale of 1 to 10, with 10 being the hottest, the Stuffed Jalapenos rank a 6 1/2. One quibble: the tuna seemed a little on the dry side.

Kiji Sushi Bar and Cuisine
1009 Guerrero Street, SF.
T: 415.282.0400

Stop, Drop & Roll at Mamasake

The food version of "Stop, Drop & Roll" isn't for kindergarden fire drill practice. There is, however, fire to be found in the Stop Drop & Roll Maki at Mamasake, in The Village at Squaw Valley. It's an experience for potential fire eaters only. I started to get excited when my friend Amy C. told me about the hot roll this weekend. We were all staying at the Plumpjack Resort for my friend Jen's wedding.

"It's tuna with habaneros, jalapenos and habanero oil," Amy C. said, smiling at my enthusiasm, and pleas of "Oh, we have to go!" to Oscar. It also comes with fresno peppers and a cooling sunomono salad of cucumbers, vinegar, and black sesame seeds. The roll has rice on the outside, with healthy diced red habanero chunks. The waitress had the sushi chef "add some extra heat" for us. Good thing for the sunomono salad, because the roll's heat catches in the throat-probably from a sprinkling of feisty cayenne pepper and habanero oil. Eating the Stop, Drop & Roll didn't make my eyes fully water or tear, but I did have to chew and swallow slowly, to let the heat distribute. The roll could've been a little bit hotter, but the fatty sweetness of the tuna paired well with the three alarm ingredients.

Mamasake has a relaxed environment, with mellow reggae and rock tunes and a huge TV screen that divides the restaurant. We were eating a late lunch, but I read that Mamasake can get crowded with families, locals and travellers during dinner. There are beer ("Hemp Ale") and sake signs to take in while waiting. The waitstaff are friendly sporty types with punkish hairdos and tats.

Mamasake, The Village at Squaw
1850 Village South Road, Suite 52
Olympic Valley, CA 96146

Wing It: San Tung

San Tung's specialty is Fried Chicken. Select from chicken that is prepared dry or wet, diced or wings. The dry wings have a lot of flavor, probably because the meat is on the bone. The word I thought of as I took a bite was "immaculate." It is beautiful to bite into the wing, since there's tender white meat that is juicy and delectable. Watch out, because the sauce and batter are spicy, and require many napkins.

The devil's in the details: the sauce is made with garlic, ginger and roasted red Sichuan peppers. It was hot out, but I began to sweat from nibbling on the leftover peppers washed down with hot tea. If I lived close to San Tung, my belly would swell from constant visits to get more of those dreamy wings. Sometimes, it's good to wing it.

San Tung, 1031 Irving Street, between 11th & 12th Avenues, SF. T: 415-242-0828 or 0837. There can be long waits for a table, so be prepared.

Photo courtesy of: jamesyu.org

Hangover Relief: Pho

SF's Vietnam II restaurant was where I learned to eat pho, a beef noodle soup. During cooking school, it quickly became routine to meet my classmate, Rebecca, to talk about food, gossip, and enjoy the fragrant meal. Eating there meant I could easily get through class and cooking without getting ravenous (all bets off if foie gras or charcuterie were introduced, though). The sides make pho, and add flavors and wonderful scents: Thai basil leaves, bean sprouts, jalapeno slices, and lime (or lemon) wedges. It gets saucy with drizzles of spicy and piquant Sriracha sauce; hoisin adds sweetness.

Today, I needed some hot pho broth to help me feel alive. Drinking at Tosca Cafe in North Beach (celeb sighting! Ed Harris rockin' some odd sideburns) til 1:30 last night was fun, but my head and body are aching today. Thank goodness Pho Saigon, my current pho source in San Mateo, opens at 10 a.m. Each spoonful of broth gave relief, and the pounding in my head seemed to mellow considerably. The thinly sliced rare beef was tender and easy to chew, and tasted like heaven. I loved getting pieces of basil, that gave off a wonderful smell as I tore them up. Take that, dreaded hangover!

Habanero Hamburger-Swallowing & Surviving

A visit to the Prince of Wales Pub in San Mateo was long overdue. I wanted to see if I could handle another flaming hot Habanero Hamburger, which is supposed to be the "New Century's Hottest." I was smug and proud of my past accomplishment, but started to have doubts as I waited in line to order. We were going on a road trip to Tahoe the next day, and I didn't want to have stomach issues. Also, how romantic could it get in the bedroom, if I was groaning and running to the loo the whole time?

I pointed to the handwritten menu and said to my friends, "Ah, maybe I'll just get that one? It has jalapenos and pepper jack. That could be hot."

Erica had little patience, "What? We came all this way! We have cell phones to take pictures with."

Carrie and Kristine piped in with, "And that sandwich is chicken. No! You need the habanero burger."
OK then. The bartender asked if I knew how hot the burger was. "Oh yeah. I've had one before," I said.

"Good. Oh, so you know, then."

"Yup."

The bar bell rang. A call of "Habenero burger for Mary! Mary..." went out.

My eating strategy was to eat the onion rings first. I wouldn't be able to taste them about halfway through the burger, and it'd be good to have something to line my stomach. I took off the lettuce leaves, because they were limp and kept getting in my way.

Two of our group were guys, and they seemed in awe and curious about how hot the burger was. I offered a taste. Tasan went first. He is a big athletic guy. He took a bite and his face got red. He grabbed some onion rings to help. His wife Erica said, "She said yes to sharing the burger, not the rings."

And he sheepishly said, "Oh, sorry." A few minutes later, he was talking about the heat. His face was covered in sweat-especially his nose.

Channing was next. "Wow. It gets worse," he said. He had the sweats later, too, but T's were much worse.

The gals wondered, "How is it?" when I was half way through. My eyes were tearing and I kept drinking Blue Moon beer (which isn't the best idea-milk would be a better choice but it was a pub after all, not preschool!).

I said, "Hmm. I can't really taste it anymore. It's that hot."

Carrie made a good point about wanting to be able to taste the food. However, the Habanero Burger is in a class of its own. It's a full experience-the sweats, tears, and later stomach and butt disturbances. Swallowing down a habanero hamburger is like finishing a great adventure, proving a lack of wimpiness. I'd do it again.

Chorizo Burrito-entering the No Wimp Zone

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.