Feature – Street Food Spotlight – Dead Good Burrito
If I had to pick one it would probably be our carnitas burrito. I use the best local and free range neck ends of pork shoulder and rub them in our secret blend of spices and cook them slowly for 12 hours until tender and falling apart. We then reduce down the cooking juices and toss the meat in them, it’s a winner.
We serve this in a huge 12” toasted flour tortilla with lime and coriander rice, smokey black turtle beans, grated cheddar, fresh pico de gallo (salsa), guacamole, jalapeños, a splash of soured cream and a choice of hot sauce. We also make our own hot sauce called “Berry Hot Sauce”, it’s a habanero and raspberry based sauce and it packs a real punch.
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