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  • Grew up in San Diego, and I remembered going to a local taco food spot as a kid. Late 70s - 80's, before the majors "...bertos" , it eventually became places like Alberto's, Robertos, Adalbertos, Rombertos, etc... haha, you get the point. But as of late I used to think, Carne Asada Burritos weren't the same because, after countless times eaten over the decades, you just get desensitized and that's like with a lot of things from childhood. At least that's the excuse I had in my head. But the first time I ate here, the flavor of burrito struck a chord of memories, and deliciousness. Made me realize, that some of these so called big Mexican food chains, are getting over on us. Here's my observation after 4 times eating here. I watched the cook cook the meat. First, he did it the way I remembered as a kid, laid it on the grill, unchopped, then after cooked, then chopped (holds on to flavor better). If you notice, most of these "..berto" style joints or "Don yadayada" , prechop meat and cook it, let it sit in warm tub, and cook it again to order, (tough and grissel). That's the meat comparison. Now, out of the 4 times that I am basing my review, the one time I saw that meat already chopped in a tub used, it was not to great, but surprisingly, still better than the competition. Maybe because it's because it's cooked in that particular better sequence. The rest of other ingredients seem fresher as well. Sour cream and guacamole is thicker. Pico de gallo, seems very fresh as well. And price is a big plus!! BTW-Only negative(does not effect star rating cuz you just need to be aware), make sure you don't get beans and rice in burrito - it's a San Diego thing ;), taste much better. I grew up with that stuff on the side, I think it's much better that way anyways.
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