It’s time I talked about my job.
I am the shit at rolling burritos. I seriously roll burritos like a fucking pro.
I have four burns on my forearms. I got my first burn when I brushed it against the tortilla press, which is set to 410 degrees Fahrenheit. The other three are from pulling reheated black beans from a huge pot, while wearing oven mitts on the exposed area just above the oven mitt. I got two simultaneously, and they’re barely noticeable, and after hoping that would be my lesson, I got a huge burn, like, two days later. Today, while trying to carry a reheat pot over a boiling rice kit, I bumped the rice kit, opening the lid a crack and got a huge steam burn across my chest, through both shirts I was wearing. Had I been thinking, I would have taken the rice kit off before attempting to cook the reheat.
I’m developing a callous at the base of my right forefinger from/for cutting stuff. This is mostly from chopping cilantro and butterflying chicken breast, although I occasionally chop onions, jalapenos, and dice cooked chicken and steak.
I get along with most of my coworkers. This is a complete reversal from my previous job. There are three, however, who I wish would shut up. One is a fountain of useless information (mostly about his stunningly uninteresting personal life), one needlessly repeats information (mostly about what he’s doing), and the third slows everything down by trying to be chatty and funny (he isn’t funny). It’s all, however, annoying. Otherwise, they’re okay (except for one of them, who doesn’t know what he’s doing, like, ever, and acts like he does, and tells me to do things or how to do things, often incorrectly, even though I already know how to do them or already intend to do them, or am already doing them).
Nothing annoys me more than when people assume we’re exactly like Chipotle. No, we don’t substitute grilled veggies for beans. We do not have “green” salsa. We do not have “medium” salsa. Our hot salsa will not kill you. Our pinto beans are vegetarian. Guacamole is not free on veggie burritos. Our tortillas are made fresh when you order, not pulled from a bag and steamed (okay, that last one was just a jab at them).
Putting lettuce on a burrito is stupid, and that’s part of the reason we keep it hidden, and only offer it on tacos. If you put lettuce on a burrito, it will get heated up and it will wilt. Instantly. It will taste gross.
A man last week asked what a “Kwesa…Kweesa…” (“Um, quesadilla?” I replied) was. How have people gotten this far without knowing what a quesadilla is? Someone else asked what the difference between a quesadilla and a burrito was. Come on!
Another guy last week asked if we had hard shell tacos. “No, sir, we only have flour tortillas that we make fresh when you order.” “That’s not a taco,” he replied. He then ordered a quesadilla without a tortilla. “Do you want a burrito bowl?” “No, I don’t want a bowl. Just put it on a plate.” I, then, put meat, cheese, some beans, and some salsa directly onto a plate. While ringing him up, he said he said, “I guess this is the Minnesota version of Mexican food. I ate real tortillas this morning in Texas.” Then you hopped a plane to Minnesota to seek out a franchise Mexican restaurant and demean our food? Whatever floats your boat, dude.
So, when you come in to visit me (our food is fucking fantastic. I’d think that if I didn’t work there.), remember several things: Burrito Bowls are the easiest things to make, to go tacos are the worst, quesadillas are easy, but distracting and somewhat time consuming, but burritos are my absolute favorite, because I’m the shit at rolling burritos.