The Mucho Macho had me hallucinating again.īetween heavy exhales I said, “this isn’t fun any more,” the first time in our spiciest dish journey where the spicy toll was beginning to become too much. The chips I had acquired to help with the sauce and peppers cheered me on. Noticing that my full body was starting to shake, the lady of the farm reminded me, “You don’t have to finish.” I had come this far. The spicy high had hit me and the coming down period was not going to be fun. Time slowed and I could see the entirety of the matrix. A time check revealed that I was down to five minutes remaining. Raw jalapeños are bitter and overall hard for me to eat because the flavor isn’t all that pleasing. No crying here, but there was a tear or two I had to shove back into my eyeball. I believe it was my initial arrogance that led to the full smattering of peppers and sauce as a “oh, you think you can handle this?” question from the staff. Day-to-day the amount of sauce and jalapeños on the outside seems to change (based on other photos we saw) and today they were layered on thick. If you couldn’t tell, there are also roughly 30 raw jalapeño slices on top. It’s wrapped in a 12″ flour tortilla and slathered in the same Mucho Macho sauce that inhabits the inside. The inside is filled with rice, refried beans, grilled chicken and their mucho macho sauce. She had a timer prepped and after I took the above picture, I said let’s roll.Īt first glance, the burrito isn’t too crazy. The waitress bringing it out asked if I was ready. A few minutes later, the Mucho Macho Burrito sat before me. I waited patiently as the lady of the farm’s food came out. This should have been a sign that I should be worried, but I laughed and said “ha, I won’t be needing that” and pushed the pitcher to the side. And then I was given a pitcher of water with a straw. Our waiter came back, gave me some side eye and said in a “you’re going to regret this” tone, “Alright, we’ll get those out to you.” Success. I read through carefully just to be sure I wasn’t missing anything and signed my stomach away. If you attempt the challenge, you are in your chair until you finish. No crying allowed, no sour cream, milk, or bathroom breaks. The habanero sauce I’d heard so much about was actually a Ghost and Habanero sauce, but how spicy could it be? Not just the burrito, you have to finish pretty much everything on the plate, sauce and raw jalapeños included (to the discretion of the staff). ![]() The waiver states that you’ll have 20 minutes to finish the entire thing. They only had one waiver (assuming it’s not as popular when the college kids are away), so I signed with another human that I assume survived a month prior, but didn’t ask. Tiger Woods kissing a trophy in the background is also fitting. The Anaconda is $23, but the expense is really just a pittance, as you can probably keep the burrito in your fridge for a week.Cocky Ron Fartley, signing away his face. If you’re up for a burrito pilgrimage, flock to the fair town of Fresno. According to Espinoza, that’s 200 pounds of carne asada - the equivalent of a cruiserweight boxer in seared beef. ![]() ![]() In fact, the humble family business has been completely sold out of carne asada on two separate occasions since the video went live. What he creates is a marvel of burrito-engineering, a wonder of the culinary universe larger than your baby cousin.Įspinoza told The Fresno Bee that the restaurant has never been subject to such burrito hysteria, fielding over 1,000 orders for the Anaconda in three days. In it, Edwin Espinoza is an unassuming burrito-sorcerer, deftly loading up five tortillas with beans, cheese, onions, carne asada, two kinds of salsa, sour cream, onions and guacamole. The video has anyone with an appetite and a predilection for meat in a tizzy, as it’s garnered over 17.5 million views.
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