Burrito On a Stick: Genius or Madness?
One thing I complain about endlessly is the inherent difficultly of moving a burrito from one location to another. IT IS SO HARD.
Let us thanks the taqueria gods then that in 1983, a man from Ohio named Eddie L. Bernal filed a patent for a “Readily portable burrito”.
Yes, that is a burrito. On a Popsicle stick. A “Burritosicle” if you will. WTAF. (Thanks to @bigphil for revealing this curious if not dangerous patent.)
Let us investigate Eddie Bernal’s reasoning for this unorthodox burrito transportation methodology:
“With increased popularity in Mexican food, burritos have kept an equal, if not a faster, pace. Burritos are made of a soft, highly pliable tortilla in a generally cylindrical shape which is wrapped around a burrito food filler. The filler usually includes seasoned meat or beans but, more recently, other food fillers have also been used, including such items as fruit. With the tortilla being soft and pliable, and the filler being squishy, if not juicy, of practical necessity, the burrito must be eaten on a plate. Consequently, burritos are usually sold by restaurants with dine-in facilities or purchased only by customers taking them home to eat.”
WTF EDDIE WHERE HAVE YOU BEEN GETTING YOUR BURRITOS OH GOD FOR THE WANT OF FOIL IN OHIO
The technical/legal description of a burrito ranges from poetic to pornographic:
“with the remaining portion of the tortilla constituting at least one half of the tortilla forming a chamber contiguous with the wrapped portion, a food filler contained within said chamber, and said tortilla having edge portions at the ends of said chamber closed off to enclose the food filler, said tortilla being at least partially cooked and in a semi-rigid, self-sustaining state.”
burritochikkabowbow. Is that a burrito in your pocket or are you happy to see me?
Let us gaze again upon the magic that is the burritosicle.
You see Eddie, your use of a toothpick should have warned you entire plan was flawed. Anyone with the most basic grasp of burrito physics will notice this design lacks foil and therefore is inherently structurally unstable.
But Eddie has our backs, my friends!
“At this point, the tortilla 22 still retains its highly pliable, soft state and would quickly fall apart if one attempted to lift it by the exposed portion of the stick 26. However, the product is then cooked in a manner to cause the tortilla 22 to obtain a semi-rigid, self-sustaining state. In that state, the tortilla is not as crisp as a cooked taco shell, for example, but is in an intermediate state of hardness between a cooked taco shell and the original, soft, pliable tortilla. It can be described as having a hardness similar to that of a crescent roll, for want of a better definition.
A preferred manner of achieving this state is by immersing the assembled item in hot liquid. A suitable container of hot cooking oil at a temperature from approximately 325 preferably about 350 immersed in the hot oil until it rises to the surface thereof, which indicates that it is done. The item is then removed from the oil and the fastener 54 extracted to achieve the final burrito-type product 20 ready for sale and consumption. The product can then be eaten from the upper end 50 down and the consumer can carry it about while doing so. During the cooking process, the tortilla swells slightly so that the wrapped portion 28 tightly engages the stick.”
So basically we are looking at a chimichanga on a stick.
If my detailed internet research is any guide, could this Eddie Bernal (poor choice of last name, Eddie!) be this serial restauranteur from Texas?
Big hat, no burrito, Eddie. Learn to use some fucking foil.
But let us close with a GIF: