“Cinco De Mexico” Tanka 1057

Cinco de Mayo

not natally Mexican

but like lime-in-beer

it has seeped South from US

and our “wet*” burrito too!


  • (If not elsewhere then only in Sanford, Florida, USA, at a now-renamed and re-purposed Cook’s Corner,  the burrito was a concoction of great delight.  It was a filling of enchilada sauce-infused – then chilled to firm – ground meat lightly spiced and wrapped around – sans folded ends – a large tortilla shell, browned to a crisp and hot texture on a flat-iron in a bacon-grease skid, then plopped into a salamander-capable broiling dish with a generous dipper-and-one-half of “wet” chile con carne con frijoles and topped generously with shredded mozzarella with chopped sweet onions either as garnish after melting in the broiler a bit or added as a crispy crunch in pool of melted cheese and chile.  A Three-beer lunch! Bessie Patterson and my mother Sally Richards were great chums, but she gave not this recipe to her, only the taco-meat recipe – which is the basis for the ground meat filling – the bleu cheese dressing, the St. Johns River freshwater blue crab boil and crab cakes next-day treat, and her gaity at The Grill at Cook’s.  The burrito receipt is a product of another gorgeous lady of Cooks, former bartender and cook Jan Stokes who in cahoots with yours truly reconstructed the famous – in Sanford – Wet Burrito.  While studying computer programming I spent time in Bessie’s kitchen and out behind the bar for my evening’s coinage to continue my sup-age ability and learned a trick or three at short-order cookery and always wiping the can top before pulling the tab trick too few tar-benders perform these days.)

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