When he joined us for an episode of The Sporkful a few weeks ago, "Weird Al" Yankovic shared a revolutionary tip for burrito improvement.
burritos
Is a burrito better when its ingredients are mixed up before being rolled in the tortilla? What's the best way to eat the end cap? And if any flour tortilla shape were possible, what would be ideal?
The great Jesse Thorn of Bullseye and Maximum Fun joins us to offer his burrito philosophy, tell a story about a judgmental butcher, and generally put up with some rather absurd questions about his eating habits.
I'm pleased to announce the launch of a groundbreaking new website: Burritos + Sailboats. As explained on this week's Sporkful and on the site's About page, "This site is devoted to enthusiasts of burrito and sailboat photography. Not burrito OR sailboat photography." I was as shocked as you are to find that such a site does not already exist. Burritos and sailboats belong together, because
My trip to Tucson and Phoenix, Arizona was way too short, but still filled with fantastic food, a mix of old favorites revisited and tasty new discoveries. Tacos book-ended the Tucson visit, from El Guero Canelo, a taco truck that grew to a mini-empire and inspired a Calexico song, to Molcas, a far smaller place with empire-sized taste. Other highlights
Jesse Thorn loves burritos, as he made clear when he joined us for this week's show. He has strong opinions on the best way to make them and the best way to eat them, as evidenced by the rather novel analogy he chose to describe his method of burrito consumption. Of course, your faithful hosts had no idea what he