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September 19, 2012

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The BCF’s Top Ten Football Foods

I am well aware that the post you are about to read is not a restaurant review, but if you are anything like me, and most guys in this country, you understand that Sundays, from early September to mid-February, is no time to be gallivanting around town visiting restaurants. By 1:00 PM any self-respecting Blue Collar Foodie should be on his/her couch, with the Television tuned to whatever Nationally televised NFL game that is on, while the oven, smoker, grill, or slow cooker is gradually cooking some type of food that will be consumed joyously at around 6:00 P.M. by family and friends.

As I have stated in previous posts, Football Sundays at my house are damn near religious events. Tuesday morning during football season, I begin my search for my recipes for the big day, much like the players begin their workouts. I scour Google, Allrecipes, Food Network, and the like for something that tickles my fancy. By Wednesday I usually have my game plan and the first shopping trip is done after work, this is where I pick up my non-perishables and proteins, anything that can keep until Sunday. Thursday and Friday the invites go out and we find out how many people will be watching the games with us. On Sunday, Kat and I are up early shopping, preparing, seasoning, preheating, and marinating. The following is what I consider the BCF’s Top 10 Foodie Football Finds for any given Sunday.

Since there is usually three different times that football games are on television during the regular season, I feel that there are really two distinct eating times during the games. I always cook appetizers for the first game, 1:00 PM, to prime everyone’s stomach for the main event which I serve at halftime of game two, 6:00 P.M, leaving the late night game for digestion and discussion.

5: Guacamole

Coming in at number five in the appetizer class is everyone’s favorite use for an avocado, Guacamole. This dish has been around since the 16^th century, and was very popular in the 1940’s and the 1960’s. We can all thank our west coast comrades for the resurgence of this classic Mexican dip, since the Avocado has become more popular than celebrities flipping off paparazzi in California, and has since spread like wildfire throughout the country. This tangy concoction of Avocado, garlic, cayenne pepper, and whatever the hell else the recipe tells you to throw into a bowl and mix until somewhat smooth has become a staple at my house for basically any party. It is not only simple to make but it is an affordable replacement for the prehistoric and lackluster party basics, salsa and onion dip. The following is just one of the recipes I use, I like variety, so you can try this one, or better yet hunt down a recipe that makes your mouth water and give it a go this Sunday!

4: Sausage

At the very respectable number four spot for the appetizer division is the ever so manly Sausage. Some foodies will tell you that sausage is an entree, which I understand, but I am all about slicing these veritable grenades of flavor and cooking them until they are crisp on my grill top. With an arsenal of toothpicks at the ready and an array of dipping sauces whatever sausage you buy can turn into a crowd favorite in minutes with little to no prep and cook time. I recommend going to the Swiss Pork Store, located at 24-10 Fair Lawn Avenue, in Fair Lawn, New Jersey 07410 to procure some of the best homemade sausages on this planet! But, if you want to make things easier on yourself you can always pick up any of the packaged sausages from the local grocery store, I for one, like these the best.

3: Bacon Wrapped Jalapenos

Rounding out the top three for the appetizers, is a new recipe for my household, but these spicy little devils have stolen my heart, Bacon Wrapped Jalapenos. First and foremost, anything wrapped in Bacon is always welcome on my team, but when cheese and hot peppers were combined with the world’s best condiment, yes bacon is a condiment; a new level of love was formed. These petite gems are not only inexpensive and stress-free to make but they are the perfect companion to whatever beer you and your guests are imbibing while shouting at the television as if the coach and players can hear you.

2: Chicken Wings

The second best appetizer for any football Sunday, in my opinion, is the ageless classic and utterly delicious chicken wing. Whether they are hot, mild, garlic, sweet, honey, teriyaki, or plain these scrumptious pint-sized buggers just scream football. Not only can you make them every week for less than 10 bucks, their versatility allows you to never cook the same batch twice. Not only can you create 100’s of different flavors by combining sauces you can fry, grill, or bake them to create even more variety. All in all, these vintage sporting event treats are a great choice for the novice chef trying to feed a small army.

1: The Bacon Explosion

The BCF’s top appetizer and truly what should be the winner in any appetizer competition from this point forward is and should always be, THE BACON EXPLOSION! Nothing goes better with football and beer than a meat log filled with cheese and bacon, wrapped in more bacon, slathered in barbecue sauce and cooked to perfection. This dish has been known to convert more vegetarians than the crusaders converted heathens. Although this is a non-traditional appetizer, once you make this stunning bacon wrapped meatgasm, you will forever remember the first time you tasted it, and for that very reason since October 19, 2008 THE BACON EXPLOSION has been The Blue Collar Foodie’s Favorite Football Appetizer!

Once the appetizers are all gone and the chips are starting to dwindle your guests are going to become restless. If you are doing things properly, by the beginning of the second game your entire house is going to smell glorious, and your friends are going to know that dinner is going to be just as good as the appetizers were. Now after serving one of the aforementioned appetizers you could settle for cooking some hot dogs and hamburgers, or maybe even order some pizza, but that would be the easy way out. I am the type of person that agrees with the old phrase, Go big or Go Home, I don’t just settle for what is acceptable, I want to crush acceptable into a fine dust and add to one of the next dishes that make up the Blue Collar Foodie’s Fantastic Football entrees.

5: Chili

Number five on my list only finds itself that low because I have to wait until the colder months to truly enjoy it. This mélange of ingredients that takes the entire day to truly meld into a cohesive mouthwatering meat potion is one of my favorite dishes to munch on, during a cold blustery football Sunday. One of the many reasons I love making and eating chili is because everyone has their own recipe and method of cooking, but no matter what they all taste great. I for one hardly ever make the same Chili recipe twice. With literally 1000’s of recipes to choose from on the internet, I feel that having the same one all the time is just meaningless. Check out the winners of the International Chili Cook-off recipes for inspiration or be adventurous and create your own.

4: Barbecue Chicken

Barbecue Chicken is a very simple, yet difficult to master dish, that can go from undercooked to charcoal in a matter of minutes if you are not paying attention. Furthermore, it is very easy to end up with chicken that is burnt on the outside and pink on the inside, which not only tastes horrible but can be dangerous. It is these problems that usually make people shy away from cooking this delicious meal, which is exactly why, you should master this art. There are only a few people in this world that cook truly superb barbecue chicken, and if you can distinguish yourself as one of them, you will have friends lining up at your doorstep at 12:30 P.M. on Sunday begging for a seat on your couch. Now go get started!

3: Pork Tenderloin

In third place, and one of my most favorite cuts of swine, other than Bacon of course, is the Pork Tenderloin. It really does not matter how you prepare this succulent cut of pure porky goodness, it will turn out to be a fan favorite. This type of meat is so damn popular it has a website devoted to it where you can find recipes and cooking tips that is literally named PorkTenderloin.org. I have cooked this wonderful piece of meat a dozen different ways and I have never been disappointed before, and neither have my friends. If it was up to me Chicken would be demoted and we would start calling pork just THE WHITE MEAT!

2: Brisket

The runner up in the Entree class, Smoked Barbecue Brisket, almost took first place, and really is an amazing meal for anytime of the year, but especially during football season. In fact, both first place and second place honors were given to meats that are smoked, low and slow, all day long. (TWSS) This particular cut of meat is served at almost every BBQ joint I have ever been to, and there is a damn good reason for that. Brisket has an ideal flavor absorbing quality and due to its fibrous make-up, takes to smoking, like a cheetah takes to running. Remember though, smoking is a skill that must be honed; one cannot just assume that the first brisket that he or she smokes will turn out as good as a true pit master’s does. With that said, practice makes perfect and even if your brisket is not perfect, it will still taste fantastic, so I don’t mind practicing. Try this recipe for your first one.

1: Ribs

The winner of the entrée group and still tailgate/football party champion of the world, are the one and only, fantastically tasty, PORK RIBS! Whether these flavor-filled racks of ridiculously good yumminess are grilled, baked, or smoked does not really matter. There is something about Ribs that just exude football and manliness. I for one enjoy the smoked variety slathered in my favorite barbecue sauce, surrounded by all the best barbecue sides that I can manage to squeeze on my plate. Although, ribs, are very forgiving due to their appetizing nature, be careful when smoking and grilling them, there is nothing worse than a ruined entrée to ruin your perfect football Sunday. For a full rundown on the proper way to prepare a rack or two of awe inspiring ribs, click here.

The most important thing to remember when hosting a football Sunday is that people are over to watch the game first and eat your food second. Which means, if you expect people to enjoy their Sunday you must keep the game on at all times, and allow people to eat while sitting right in front of it. If you are worried about a little barbecue sauce getting on your couches then perhaps hosting a football Sunday is not for you. However, if you don’t mind spending your entire Sunday, cooking, drinking, and watching your favorite teams do battle on the field, then as the envelope said to the stamp, stick with me kid and we’ll go places.

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September 6, 2012

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The Blue Collar Foodie Visits a True Foodie Underdog

There are very few things that go so well together in this world that when one is not combined with the other it should be considered blasphemy. Some examples of these culinary matches made in heaven are Peanut Butter and Jelly, Pasta with Tomato Sauce, a bucket of popcorn while watching a movie, and, of course, Beer, Wings, and Football. As the football season hurdles at us faster than a running back dashing down the side line, one must start to think where they will be on Sunday and Monday Nights.

Sunday’s at my house during football season are quite special; Kat and I invite a plethora of friends other for craft beer, slow-cooked food, and of course football. Football Sundays are an all-day event at our house and can be rather exhausting, so when Monday night football comes around we choose to go out on the town to watch the game.

Just because we choose to go out does not mean we abandon our golden rule of football, which clearly states it must be enjoyed with good friends, good food, and cold beers (Hard Cider in Kat’s case). This standard football mantra brings me to a small bar in Haledon, NJ damn near every Monday to not only watch the game but also to devour some of the area’s best wings. This magnificent establishment is called The Underdog Bar & Grill and it is located at 4 Church St., Haledon NJ 07508.

Now, for all the foodies that are reading this and thinking to themselves, The Blue Collar Foodie has finally lost it, wings at a bar are the farthest thing away from foodie cuisine that he has ever reviewed. To those people that think that way, I must implore you to never throw your nose up in the air at any food, remember in the 18^th century Bacon was the food of paupers and now the Bacon Foodie movement is stronger than ever. I believe that anything edible can be gastronomy when prepared properly.

Furthermore, I am sure that there are another contingent of my readers that instantly thought of their favorite wingery when I mentioned the words, best and wings in the same sentence. I can hear your chants of hatred bouncing around my skull as you think of new and exciting ways to torture me for my sacrilegious comments. To these fanatical foodies, I first commend your passion for food, for I too love my local eateries, hell I devote hours of my days writing and reviewing them, so I understand your urge to defend your local beloved restaurants. But, I ask “can you ever have too many spots that serve fantastic food? “ Even if your wings, in your mind are the best of the best, should you close your mouth and mind to what other wings that may be as equally delectable. I appeal to your foodie nature, and propose that you join me in trying what I believe to be some of the finest wings in the state.

One of the main reasons Kat and I venture to The Underdog Bar & Grill as opposed to any of the number of sports bars in the Fair Lawn area to watch Monday Night Football, is we love variety. Sure I have been to places that make excellent hot wings but sometimes I am not in the mood for the humdrum standards of mild, medium, or hot. Sometimes I want the selection that The Underdog offers; such as Hot, Medium, Mild, BBQ, Thai Chili, Hot Garlic, Fire Ranch, Drunken (Jack Daniels Honey Bourbon with BBQ sauce), Teriyaki, and Texas Thai. It is diversity like this that keeps Kat and I driving up 208 North to find a bar stool at The Underdog each and every week. These robust tastes cover the large meaty chicken wings from top to bottom, creating a whirlwind of flavor which will leave your taste buds dancing.

Furthermore, I would not be the Blue Collar Foodie if I was not always looking for great value in combination with phenomenal food. Have no fear my fellow foodies, The Underdog Bar & Grill offers a fantastic deal every Monday, which is Buy 1 Get 1 wings. That is right you heard me! If you venture to The Underdog on Mondays you will not only get to try one amazing flavor of these extraordinary wings for $6.95 but you will get another style for free. Not to mention, the Underdog offers a fully stocked bar with well-trained bar tenders that will whip you up whatever adult beverage happens to be your fancy.

If all this talk about their succulent and flavorful wings were not enough to get your butt off your couch and onto one of the Underdog’s bar stools to watch the Monday Night Game, they also offer a full menu of classic bar treats as well as some off the wall concoctions. They serve the standard bar fare such as Mozzarella Sticks, Chicken Fingers, French Fries, and Nachos, but also throw in some appetizers that are not usually found on normal bar menus such as breaded fried artichoke hearts, Thai shrimp, and Chicken Teriyaki Potstickers. As for entrees, The UL offers spectacular hamburgers with a myriad of toppings, Hot Dogs, Sandwiches, Salads, and Pub Rolls which are unique versions of sushi roll like snacks stuffed with a variety of yumminess.

If football is not your cup of tea, or pint of beer in this case, The Underdog also has outstanding specials on almost every other night of the week as well. Tuesdays at the Dog features $1 dollar tacos hard or soft and drink specials to boot, Wednesdays you can get $2 Buds, and Thursday offers $1 mugs and $1 hot dogs.

On top of great food and affordable drinks The Underdog has a surplus of Televisions that are always tuned to the best that the sports world has to offer and a digital jukebox that is constantly playing some of the best music from 1960’s to the current day. The Underdog also offers a pool table as well as three dart boards if bar sports is what you are looking for. As if that were not enough, they added an outdoor patio area that allows you to drink your beer and smoke your cigarettes at the same time, which as an ex-smoker I can truly appreciate.

With all that said, if you decide to visit The Underdog Bar & Grill you should remember this establishment is a bar first and a restaurant second. This means that it could be loud and it might be crowded when you arrive. This is not the type of place to bring your grandmother and your kids, this is the type of place that you enter knowing full well a profound conversation about theoretical physics will not be able to be had, but if cheap drinks and noteworthy blue collar food is what you’re after, a trip to The Underdog Bar & Grill will satisfy your needs.

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August 29, 2012

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The Blue Collar Foodie Laments about the Impending Demise of Backyard Barbecues

As the end of summer draws near and the seemingly endless supply of weekend barbecue invites slowly dissipates on my Facebook page, I can’t not help but shed a hickory flavored tear. The enticing sound, amazing smell, and astonishing taste of searing meats, which were marinated for two days in homemade sauces, cooked to perfection with flawless grill marks is enough to cause a foodgasm, and the sheer thought that soon these events will soon disappear is enough to make this foodie blue with sadness.

Just as I was contemplating going to Costco and buying a Fred Flintstone sized rack of ribs and going into a Barbecue induced Hibernation for the cold, soul less, barbecue-lacking months that lie ahead, I received an E-mail from LivingSocial.com, an online company that delievers local deals to your inbox. Like a warm beacon of hope this E-mail shined through the impending gloomy darkness, and invited me to try a barbecue spot called Bourbon BBQ, located at 529 Goffle Rd., Wyckoff, N.J. 07481. Living Social had come through in the clutch and delivered not only a new Barbecue joint to test out but a half off coupon for something called the Garbage Plate, which appeared to be a barbecue sampler for two.

Upon further research I found that the Garbage Plate was in fact made for two and consisted of bourbon ribs, beef brisket, pulled pork, Texas smoked sausage, coleslaw, smokehouse beans, collard greens and corn bread. I immediately purchased this living social coupon and scheduled a date with Kat for the first available day in our calendar to try this alluring dish offered by Bourbon BBQ. Their website also informed me that Bourbon BBQ is a BYOB establishment, which always makes this foodie smile, and I noticed that you can make reservations on their site as well.

As we entered Bourbon BBQ, the first thing I noticed was the tantalizing smell wafting about. I could tell right off the bat that this was not a B.S. BBQ joint due to the smell of smoke lingering in the air. Kat and I approached the counter and spoke to the hostess who allowed us to choose any table that was available. We made our way to a table that was empty and sat down with my beer and Kat’s cider in tow.

Before our rumps could warm the seats we had just taken, our waiter appeared in front us and handed us our menus. We explained that we had the Living Social Garbage Plate coupon and took our drink orders at this time as well. Our waiter then left the table, and returned quickly with a bottle opener and some glasses for our adult beverages. The prompt service was highly appreciated because we arrived to dinner close to 8 P.M. and were famished.

As Kat and I discussed our hectic days over a few sips of our cocktails, we eagerly awaited our meal. Which we did not have to wait long for, and that made both of our bellies smile. What exited the kitchen and landed on our table was a colossal pile of barbecue, and it was love at first sight. In addition to the food itself, the server also delivered a caddie full of homemade barbecue sauces, which he described in detail to us one by one, and a roll of paper towels. More so, before the server left he explained the Garbage Plate to us, pointing our each item of the plate, which for a first timer at Bourbon was extremely helpful.

I consider myself a sauce aficionado, so when the server explained each sauce and informed us that they were all homemade, I paid attention like a physicist listens when Stephen Hawking talks about black holes. With that said I feel obligated to not only name these sauces but also give you my first impression of them as well, the following is the list:

Kansas City: Bourbon’s take on a Kansas City style sweet Barbecue Sauce. This sauce was fantastic for a sweet Barbecue sauce which I tend to shy away from most of the time. I recommend this sauce on the Pulled Pork.
Carolina: Bourbon’s vinegar based Barbecue sauce which I found simply divine. This sauce complimented everything I put it on, instead of overwhelming the flavor of the meat. Great on the Brisket.
Delta: This sauce blew mine and Kat’s mind. A great combination of a spicy yet sweet Barbecue Sauce with an almost three dimensional flavor. Our favorite sauce by far and we ate it on everything.
XXX: This is Bourbon’s spiciest sauce offered. Although we enjoyed this sauce, we found that the Delta had a deeper flavor with just a little less spice. I recommend this sauce on the Pulled Pork for a spicy twist.

Although the offering of specialty craft Barbecue Sauces, which you can purchase online or in house, is all well and good, let’s face it, one goes to a Barbecue Restaurant for the meat not the sauce. I would be remiss if I did not discuss the Garbage Plate Sampler in detail and tell my loyal audience all about Bourbon’s actual Barbecue.

Kat and I attacked this monumental mound of mouthwatering meat as if we were at war with the plate, and employed the “divide and conquer “strategy. We started with the Pulled Pork, and shoveled a healthy helping onto our plates. We first tried these delectable slivers of swine sans Barbecue Sauce and at that moment we knew the rest of the meal was going to be utterly remarkable. The meat was so tender, chewing it felt like overkill, all I needed to do was let it linger in my mouth for a few seconds as it dissolved on my tongue. Then we decided to splash on a few drops of the different types of Barbecue Sauce and the pulled pork, in the immortal words of John Candy in Spaceballs, went to plaid. All the sauces transformed this meat into something else, something almost entirely different but equally as tasty.

Next up was the Brisket which was piled high enough to be a meal of its own. Kat and I once again divided the portion and dug in first without sauce and then with. This may have been the best brisket Kat and I have ever had, and that is saying something since I like Brisket like Rex Ryan from the New York Jets likes feet. The meat was tender and succulent with just the perfect pink around the outside to remind you that it lived in a smoker for quite some time. Once again the sauces that were offered only added complexity to the already impeccable taste.

The Texas smoked sausage reminded me of the smoked Kielbasa that I make at home. Except for Bourbon BBQ is able to get the skin to the perfect amount of crispness that I just can’t seem to achieve. I was unsure just which barbecue sauce to match up with these crisp morsels of smokey goodness, so I ate them naked.

The piece de resistance of all Barbecue plates and really how I ultimately judge barbecue chefs is the ever important ribs. These behemoths were not your run of the mill miniscule baby pork ribs either, these ribs looked like they came for hogasaurus. Bourbon’s ribs are the type of ribs that make most men feel inadequate if you know what I mean, and that is just the way I like it. At first bite I noticed that the meat did not need much help in separating from the bone, which is a great testament to the chef with ribs this size. I was a little underwhelmed by the flavor of the ribs during my initial bite but then I added a small amount of barbecue sauce and the rib came alive like Frankenstein’s Monster. It appeared that Bourbon’s Ribs were only cooked with a dry rub so as to allow the customer to choose the type of sauce they want to add at the time of consumption. The sauce complemented the rib meat effortlessly and I found myself leaving not a speck of meat left hanging on the bone.

As for the sides, the Baked Beans actually have what appeared to be pulled pork in them, which made them even better than I expected. The Cole Slaw seemed fresh and did not have that store bought chemical taste to it that leaves a bad taste in your mouth. The Collard Greens tasted fantastic, as they were not too vinegary, which tends to happen in the north. The corn bread was exactly as I like it, sweet enough to be a side, but not sweet enough to be dessert. Kat on the other hand was hoping for dessert corn bread, but she was pleased with the other sides.

Not only was the food marvelous but during our dinner our server came over several times to check on us, which is always under appreciated. Furthermore, throughout our time at this restaurant who I believed to be the General Manager walked around to every table, including our own, to speak to the customers. One by one he approached every table and made sure that everything was cooked to their liking and just made some small talk. Kat and I love small businesses and this added special touch made us feel like Bourbon BBQ truly cared about us, as individuals and not as just another customer.

Bourbon BBQ’s menu is quite extensive and if our first visit is any indication of how all the other items are going to taste, I can see this foodie squandering many an hour at this establishment. Kat and I both felt that Bourbon’s amazing sampler dish can compete with any and all Barbecue joints that we have frequented in our decade together. This combined with the fact that they are right next door in Wyckoff and their prices are truly affordable, very well may have placed them number one on our BBQ list. So when the snow begins to fall and you place your cover on your grill for the last time this season, make sure to stop by Bourbon BBQ when you get the hankering for some good old fashioned BBQ.

Judgment:

Overall: 4 out of 5

Taste: 5 out of 5

Presentation: 3 out of 5

Value: 4 out of 5

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The Blue Collar Foodie goes South Of the Bergen County Border and visits Tito’s Burritos in Morristown, New Jersey

As a foodie blogger and all around food fanatic, when one of your friends says you need to try, fill in the blank food, at, fill in the blank restaurant, you only have one option. That option is to plan a date, and make it happen. If I did not listen to peoples suggestions I would be sitting at the same 15 restaurants all the time, scouring their menus for something that I have not yet tried. So with that said, while out at a bar one night when my friends told me I had to try Tito’s Burritos located at 26 Washington St., in Morristown, NJ, without hesitation and much like a 1970’s movie star, I replied sure enuff’.

After talking about this establishment for damn near 30 minutes at the bar, making our entire group famished and craving Mexican Food, I could not resist doing some research on the internet when I got home. The Googles informed me that not only was there a Tito’s in Morristown, NJ but another location just down the street from me in Ridgewood, NJ. Once I found out this tidbit of information I knew I was going to have to attend Tito’s Burritos as my alter ego The Blue Collar Foodie and not as the mild manner Clark Kent, so I could inform my readers all about my gastronomic adventure.

After planning a date that fit into both of our calendars, Kat and I met up with Brian and Kristen in downtown Morristown, New Jersey to check out this trendy burrito spot. Unfortunately, dinner time in Morristown, NJ is as crowded as Times Square on a Saturday afternoon, when it comes to finding a parking spot. After we completed our search for a parking spot and scored a decent one thanks to the eagle eyes of our friends, we proceeded to walk towards Tito’s Burritos which about a five minute walk from our car.

Upon approaching this establishment I got a vibe that I have not felt since I visited San Diego, California and ate at a local burrito joint that was highly recommended in the downtown area. From a distance you can tell, that Tito’s Burrito’s is not all about flashy decorations and flair like other restaurants trying to lure you in with bling only to break your heart with sub-par sustenance.

When you enter Tito’s there is a small eating area and a counter that is designed to make ordering quick and easy. There menu is posted on the wall in giant letters so everyone can read it while the wait on line. Gracing that menu is a myriad of Mexican dishes that would make Speedy Gonzales’s grandmother drool, and from what I heard that lady can cook. The menu is broken down into categories for ease of use, and lists Burritos, Tacos, Salads, Nachos, Quesadillas, Kids Dishes, Sides, Wings, Chicken Strips, and Desserts.

First and foremost, there is the Burrito list and considering that this spot is named Tito’s Burritos and not Tito’s Tacos I think Tito knows how to rock him some yumminess wrapped in a tortilla. The highlights include the Mac Daddy described as being filled with grilled grade A steak with black beans, yellow rice, Tito’s cheeses, sour cream, pico de gallo salsa & fresh guacamole for $9.50, or for those looking for something slightly different they offer the Hang Five Shrimp Burrito which is chock full of Sautéed garlic shrimp, with shredded cabbage, yellow rice, pico de gallo salsa & cilantro/lime sauce for $9.25. You can also find out the Special Burrito of the Day by calling, checking the chalkboard, or by checking out Tito’s Facebook & Twitter feed to be informed. When I visited Tito’s the special of the day was a Jamaican Jerk Burrito with jerk flavored chop meat and all the fixings.

The rest of the menu did seem intriguing and almost tempted away from the Burrito list with offerings such as the Steak Taco, the Classic Quesadilla, and a boastful statement next to the wings that reads “THE BEST IN NEW JERSEY.” I was tempted to stray from my first instinct, but as in life decisions like that almost always end in heartbreak and despair. So instead of wishing I stuck with my gut, when I reached the counter I ordered the Jamaican Jerk Burrito which set me back $9.50, while Kat went with the Mac Daddy, which as stated above was also $9.50. As for Brian and Kristen, they ordered another Mac Daddy and two steak tacos respectively.

After we ordered, I wandered around the establishment to get a feel for the restaurant. It was obvious by the décor that Tito is into long boarding, surfing, and hanging out hippie style. All the Tito’s swag that is for sale has a retro southern California feel to it. Even their slogan, which is, “It’s all good,” can’t be uttered without conjuring an image of a surfer giving you the hang ten sign. Furthermore, in the back of the restaurant there is a wall of pictures submitted by loyal customers and famous people that have all, “Shown Them Their Tito’s,” which includes flicks of Tito’s favorite customers, exotic and interesting locations where Tito’s stickers have been sighted, special events, Tito’s staff and more! The Tito’s stickers are free with any purchase by the way.

As our order came up, I ventured to the condiment cart to dress my burrito in style. This cart is jam-packed with all of the necessities to make your burrito ready for the gala. Fresh made Pico De Gallo, Pickled Jalapenos, Salsa Verde, and over a dozen different hot sauces are at your fingertips to garnish your selection however you please.

At first glance I was slightly disappointed in the overall size of my Burrito which was defined as HUMONGOUS burritos. Now if you follow my blog, you know I have already reviewed a spot called Blue Moon which offers burritos the size of my forearm, so I was sad to see that Tito’s did not measure up to Blue Moon’s gargantuan fare. But as many ladies have told many men, many many times size sometimes is not all that matters. After the first bite of this large, but slightly not HUMONGOUS, burrito, size did not matter. The flavor that was contained in this 12 inch tortilla was all that I cared about, and it was tremendous, especially when topped off with their fantastic Guacamole. As Kat stated by the end of the meal, I just want it to last forever because it tastes so damn good.

The Burritos seemed to have the right balance of ingredients swimming in the proper quantity of sauce and cheese, which is a hard thing to find in a world of mass produced burritos that are put together with caulk guns and ice cream scoops with about as much care as a third rate doctor at a clinic is Botswana. These Burritos seemed to be judiciously constructed by some sort of Zen burrito master with a fifth degree black belt in yummy. My only complaint was that according to the menu, we were supposed to offered free homemade tortilla chips with the purchase of our burritos but we never received them, nor did we ask for them because I did not realize this menu side note until as we were about to leave.

While we were finishing up our meals Brian decided to order a classic Chicken Quesadilla for all of us to share, which of course I did not complain about because then I would get to try one more item on the menu. The Quesadilla came with Tito’s Guacamole and Sour cream and tasted so good that even though we were all filled almost to capacity, we did not waste one bite of it. The chicken inside was plentiful and grilled just right and when combined with the sauce and cheese made for a gooey masterpiece.

Thanks to Brian and Kristen, Tito’s Burritos has earned a coveted spot in my regular rotation of pseudo fast food joints, and I can’t wait to try the one located on East Ridgewood Ave, in Ridgewood, NJ. From the relaxed bohemian atmosphere to the serious eats that are served, Monday – Saturday: 11:00am to 9pm and Sunday: noon to 8pm, Tito has made this Blue Collar Foodie very pleased. As an added bonus, if you work in the area of Ridgewood or Morristown, both Tito’s Burritos locations offer to-go orders and delivery which can save you some valuable time on your lunch hour.

Judgment:

Overall: 3.5 out of 5

Taste: 4.5 out of 5

Presentation: 3 out of 5

Value: 3 out of 5