I once had a friend ask me if I was Mexican. Confused, since I look as Irish as they come, I asked why she was inquiring. She proceeded to explain it was due to my eating habits. When given the chance, I’ll always choose something spicy, and in most cases of the Spanish persuasion.

That brings me to burritos. They have easily and increasingly become a staple in my diet. I can have one for breakfast, lunch, or dinner. I’ve sampled authentic, as well as generic, and I really don’t think I’ve found dissapointment yet.

I have important qualifiers that make a burrito note worthy; it needs to be stuffed to the gills with deliciousness, while still managing to stay fully intact. I’ve come to learn the key to that phenomenon is steaming of the tortilla prior to stuffing it. I learned that the hard way while in college; every time the I got a burrito from the “Mexican Station,” it crumbled right in front of me. I’m glad, however, the proprietors of places such as Qdoba, Moe’s, and Chipotle learned it early on.

Burritos seem to be the one thing that can be filled with anything. I’ve had with eggs and potatoes, your typical chicken, beef, or pork, or if you’re feeling daring, even tofu. That’s right, it sounds weird, but it is delicious. Moe’s happens to offer the option for the meat weary – and let me tell you, even if you’re the biggest carnivore out there, you should give it a shot. It’s perfectly seasoned and picks up all the right flavors once combined with the rice and beans. It truly is surprising at how delicious it is.

I can honestly say I’ve only ever met one person in my life that hasn’t shared my love for burritos. I currently work in an office where everyone LOVES them. If one person mentions it for lunch, it’s a guarantee that 80% of the office will be on-board for one as well. I guess that’s what happens when you work around the corner from a Moe’s Southwest Grill.

I’m a lover of all types of food – Spanish, Chinese, Thai, Japanese, German, Italian, French, American, and fusions of all of the aforementioned types. I’m sure I’m even leaving some out (not on purpose, of course). There’s just something special about Spanish food, though. I really can’t put my finger on what it is, aside from deliciousness.

I think I’ve successfully recreated the burrito many times in all it’s glory. I know I’ll never get sick of it, and I’ll probably continue to have it at least once a week, preferably more if at all possible.

As I write this, I’m being bombarded with inter-office Skype messages about Moe’s for lunch. Clearly we are all going to give in. There really is no way to say “no” to a burrito.