I’ve already gotten some flak for my declaration that Taco Salads > Burritos. But wait! Before you issue any anti-TS rhetoric, hear me out! I don’t dislike burritos; in fact, I’m trying to learn to like them more. I realize that they and Taco Salads have a number of common ingredients, but the burrito’s physicality is the singular obstacle in my ability to develop a true love for this food.
Nostalgic charm aside, the Taco Salad has a more honest form. How so? It enables the eater to see the ingredients used. For me — and for most of us — presentation is a vital aspect of the enjoyable eating experience. Its ingredients concealed in a paper-pale wrap, further concealed in a shroud of foil, the burrito is not one of the prettier foods available to us.
Consider the Taco Salad: a fluted, gold-brown shell piled high with lettuce (shredded), diced tomatoes, olives, shredded chicken or ground beef (your pick), pickled jalapenos, and a pristine dollop of sour cream. Though the components are much the same as its competitor’s, the Taco Salad offers inherently more interesting plating options (and better formal balance) than the burrito. I should also mention that the Salad’s shell can be broken into small pieces and used to scoop up the salad proper, allowing the eater to prepare more balanced bites. (One of my pet peeves about burritos is that, in many cases, the interior ingredients aren’t evenly dispersed throughout, resulting in hella uneven bites.)
I’m not trying to deny anyone’s burrito love, but give Taco Salads a chance — you’ll thank me someday.