Saturday, September 21, 2013

Mountain West Burrito

Address: 1796 N 950 W, Provo, Utah 84604. 801.805.1870.

Review: Query: what does one do after securing a deserving father custody of his children in Heber in the morning, and securing an equally deserving father custody of his children in Orem in the afternoon? Why, one drives his car to Provo's local hookah emporium/organic burrito shop, of course.

In the now venerable vein of yuppifying that which is inherently not yuppie, Mountain West Burrito has taken local, organic (read: yuppie) ingredients and shoved them in an equally yuppie flour shell. It's all very Upper West Side Provo. And, all joking aside, it's pretty darn good.

(Now, just a quick word on the whole organic, sustainable, micro-regional, we-will-only-use-produce-trucked-in-on-the-back-of-an-organically-grown-grass-fed-yak fad we have going on today. Who in the Hades cares? Food is foremost about taste. If food tastes good, then it is done right. If it is not, then no manner of feel-good growing practices can change that mediocrity.)

I ordered the steak burrito with roasted veggies. It came with a side of home-made chips, pico de gallo, and a green salsa.

The first bite announced immediately that this was a good burrito. The steak was tender and flavorful. The pinto beans were soft (not mushy) and tasty, which is difficult for a pinto bean in my experience. the tortilla was thin and resilient and added that farinaceous quality you want in a good burrito. The cheese lent heft and gooeyness. It was a good bite.   

As I progressed and thought more about the burrito, I noticed the vegetables: a medley of squashes more than anything else. They were roasted, but, honestly, they were steamed. There was none of the beautiful char you desire in a beautifully roasted vegetable. That char is what lends flavor and depth, and that was lacking here. For that matter, I notice the same to be true of the steak. Now, I imagine the idea of the steak was to be incredibly juicy, which is was, and that came at the loss of some flavor. (Of course, what I'm saying is merely a proxy for stating my preference regarding how one should cook a steak burrito. Mountain West went a different way, and their way worked well.)

A tale of two salsas. First, the pico de gallo. Okay, fairly tasteless. Meh. Second, the green. Hot, but not too hot. Wonderfully flavorful. Acidic. Great compliment to the heaviness of the steak and other heavy ingredients. Money.

The chips. Quite good. Light, with some heft. Crispy. Not overtly flavored.

In sum, good meal. I ate it all with gusto. Obviously, my preferences are slightly different, but Mountain West crafts good foodstuffs. 

Rating: 7/10 (5/10 is average).

Mountain West Burrito on Urbanspoon

No comments:

Post a Comment