• Nikls94@lemmy.world
    link
    fedilink
    arrow-up
    0
    ·
    edit-2
    10 months ago

    Why not use a small piece of Nori (the salty Sushi seaweed) and moisten it up with water and use that?

    I did this for years

  • Platypus@sh.itjust.works
    link
    fedilink
    English
    arrow-up
    0
    ·
    10 months ago

    Is this a common problem? I’ve almost never had a burrito fall apart on me unless it outright rips–I once made the mistake of ordering a burrito in Scotland, and that was pretty formless, but it was also less a burrito and more an embarrassment hiding under an ill-fitting tortilla.

    • Ghostalmedia@lemmy.world
      link
      fedilink
      English
      arrow-up
      0
      ·
      10 months ago

      My general rule of thumb is that I don’t eat Mexican food in places where there aren’t many Mexican people.

      • Viking_Hippie@lemmy.world
        link
        fedilink
        arrow-up
        0
        ·
        edit-2
        10 months ago

        That’s easy for you to say, but some of us like burritos and live in Europe!

        And yes, you CAN get good Mexican food here. Nowhere near as good as in the US near the border, of course, but MUCH better than in the worst US places for it like idunno, North Carolina or Alaska or some such 🤷

        • Case@lemmynsfw.com
          link
          fedilink
          arrow-up
          2
          ·
          6 months ago

          Waited all summer for the Mexican place in Gardiner to open when I worked in Yellowstone. Gardiner is on the border with the park.

          Anyway, myself and two friends, all of us from Texas, were very vocally disappointment. It was so bad. The pizza place was great though.

  • pigup@lemmy.world
    link
    fedilink
    arrow-up
    0
    ·
    10 months ago

    Corporate food has created unholy tasteless dry abominations called “tortillas”. They have convinced Americans that this is what tortillas are. They have played us for absolute fools.

    Real tortillas are freshly made wet dough immediately squished and cooked before forming burrito. They are delicious and sticky enough to hold on their own. It’s perfect but not mass producible.