The Breakfast So Tasty It Inspired a Poem!
The Smothered Burrito at the Roadhouse
This one’s not new, but it still remains a bit of a “secret” for those who aren’t already in the know about breakfast at the Roadhouse.
The bottom line on this Smothered Burrito is that it’s incredibly, awesomely good! I don’t say that lightly. I don’t even eat breakfast, but if I take a bite of one, I’ll soon find I’ve eaten the whole thing. Just writing about it now has me craving one!
What makes it so good? The Smothered Burrito is another example of combining a series of super-high-quality ingredients into one amazing assemblage. When you take a bite, the burrito leads with the nice liveliness from the cilantro, and a bit of spice from the Roadhouse’s Salsa Ranchero (chopped tomato, cilantro, cumin, coriander, fire-roasted New Mexico green chiles, and minced onion) that’s ladled over top. You bite through the light, feathery flour tortilla into the fluffy scrambled eggs; encounter the great smoky softness of the pulled pork (free-running Berkshire hogs, smoked on the Roadhouse pit over oak logs for about 15 hours); and then taste a generous bit of milky, mellow Monterey Jack from Sonoma. It all comes together in this blend of creamy, slightly spicy, super smooth, savory goodness.
One of the Smothered Burrito’s biggest fans is nationally known poet Ken Mikolowski. Ken and his wife, Ann, co-founded the remarkable Alternative Press in Detroit in 1969. I recently wrote a bunch about Dispatches from the Avant-Garage, the beautiful new book by Rebecca Kosick on Ken and Ann’s work (scroll all the way down to find the piece). Given the overlap of two of Ken’s passions—poetry and this smoked, pork-stuffed burrito—I asked him for a poem. Here is its world debut:
“Roadhouse Burrito”
tasty when eaten
with relish
Come by and have one for yourself! If you’re inspired, write a poem and send it my way!
