That Mexican food is very much part of the choices for food in California and Washington DC is not lost on me. It’s as common as going for pizza or hamburger and fries, which is not the case in Bekasi, Indonesia. Conversely, it’s a familiar – but not that common – food choice in Singapore. Everyone’s favourite Mexican food place is Café Iguana, standing out amongst the row of restaurants along Clarke Quay with its bright neon sign, jugs of margarita and the huge paintings of Frida Kahlo.
What was lost to me was the huge serving portions, not having gotten used to the fact that serving sizes across the International Date Line were more than enough to feed half a soccer team. Oblivious but feeling adventurous, I glossed over my usual burritos and moseyed on over to the taco section of the menu of On the Border Mexican Grill & Cantina in Dublin Boulevard in California. I was feeling a bit overwhelmed at the gigantic portions – it’s a shame to waste food – until I spotted the tacos section and zoomed in on its new addition, Street-style mini tacos. It’s a platter of three mini corn tortillas served open-faced with season fajita steak or chicken or roasted pork, grilled onion and jack cheese. It also comes with fresh avocado, pico de gallo and red chilli-tomatillo salsa. Naturally, my choice was chicken.
I was still in the mood for Mexican two days after landing in Washington DC so a late Mexican lunch it was at Chipotle Mexican Grill at Clinton, Maryland with my cousins. I decided on the vegetarian burrito, which was served in a bowl. Skipping the cilantro-lime rice, my bowl was packed with vegetarian black beans, lettuce, guacamole, salsa, and sour cream. On the side was one huge piping hot flour tortilla. The game plan was making your own burrito. I tore my tortilla into little strips, heaping on the filling, smeared them with guacamole then rolled them up to bite-size goodness.
*Burp, burp, burp*