Hola mexicana!

[1]

Let’s clear one point first: Mexican cuisine includes much more than just nachos or tortillas with salsa sauce. And food lovers, who know this, know what burritos are. They no longer search the local market for a pack of the so-called-Mexican-chips; rather they make it to the places famous for the ‘filling’ Mexican dish served with rice or chips.

Freelance photographer Chhavi often goes to different restaurants in Delhi to find a perfect burrito. “Once I went to a Mexican outlet in Connaught Place and asked for something filling and spicy. They offered me burritos,” says she. One chance encounter, and Chhavi is hooked to burritos.
Amit Kumar, executive chef at Spoons agrees that Delhi people have developed a taste for burritos. “More and more people order burritos now, though we always had them on our menu. The assortment of sauces and cheese that goes into the making of burritos works for people who want a change in their taste. And then you have a choice between vegetarian and non-vegetarian filling. Recently, I have started getting requests for seafood filling as well,” he says.
Now when Delhiites are bored of eating regular rolls, burritos are a pleasant alternative. A Mexican tortilla filled with vegetarian or non-vegetarian stuffing, mixed in salsa sauce and sprinkled with cheese before being baked makes for a perfect snack. The main ingredients and spices are no less fiery than Indian masalas. Many chefs feel that this could be the reason why burritos are catching the fancy of foodies.
Ashok Kumar, executive chef at Café Morrison, agrees. “Burritos are very close to the Indian palate. They are spicy, full of vegetables and not too dry. And at Café Morrison, we have Indianised the taste. I add desi spices like cumin and Indian chillies to it,” says he.
According to Anand Singh Rawat, chef de partie at Pub Nirvana, cheese is one of the essential ingredients in burritos, which is why many try it. “Earlier, the best way to eat cheese was to eat a pizza. But now people are bored of pizzas. People, who love cheese, prefer burritos. The filling mixed with cheese and cheese sprinkled on top of burritos is tempting,” he adds.
Burritos are a good option for health conscious people as well. “Burritos are healthy as they are not fried and use very little oil. We can customise them by cutting down on cheese and using whole wheat tortillas,” says Ashok, adding that they also have nutritional value.
“You can use all possible vegetables to make burritos. I use seasonal vegetables in burritos but the important ones are carrots, bell peppers, and baby corn. Then we also use kidney beans for the filling. These all are nutritious options,” he says.
Chhavi likes burritos for their garnishing too. “Restaurants ensure that they are well garnished and they are often served with tomato flavoured Mexican rice. I like them with salsa sauce and a dollop of sour cream. And the best part, burritos work well with hard drinks as well as non-alcoholic beverages,” says she.

Veg Burrito

Ingredients:
w 2 tbsp sunflower oil
w 1 onion, finely chopped
w 3 cloves garlic, minced
w 1 tsp oregano
w 1 green pepper, chopped
w 1 zucchini, chopped
w 1 carrot, grated
w 1 can refried beans (vegetarian)
w 1 small capsicum
w 1 tsp ground cumin
w 1/2 tsp salt
w 10 (10") white flour tortillas
w 1 1/2 cup grated cheddar cheese
w 1 1/2 cup grated jalapeno pepper
w Salsa
w Sour cream

Method
Sauté onions and garlic in hot oil in a frying pan with oregano.
Add green peppers, zucchini, carrot and chili peppers. Sauté for 5 minutes until tender, but do not overcook.
Remove from heat and add salt and cumin.
Warm the tortillas. Microwave them for 10-15 seconds to soften them up.
Spread about two tablespoons of refried beans in centre of tortilla, add about 1/2 cup of vegetable mixture, sprinkle a mixture of cheese. Fold up sides, and then roll the rest of the tortilla. Place seam side down on a cookie sheet.
Finish with the rest of the tortillas. Brush with a small amount of salsa and cheese. Bake in pre-heated oven at 350 degrees for about 10 minutes, until golden brown.
Serve with more salsa and sour cream. These are best baked right before eating.