The Chihuahua Burrito

Thank God the Burritophile is back! I have removed myself from seclusion where I sat in solitary darkness 23 hours a day* worrying about the BP and preparing myself for the worst. Finally, I can get back to what I do best, eating and writing about burritos.


For my final warm-up of the season, I stopped by the Jefferson Tap for a Chihuahua Burrito. Given the name, I was a bit skeptical at first. The last time I was offered a Chihuahua Burrito was in Cambodia, and needless to say, I declined, given the implications (OK undeniable facts) of what type of meat this burrito was made of. Putting my faith in the Jefferson Tap bar manager and City of Chicago sanitary and health codes, I decided to roll the dice on this offering.

The way it was explained to me, this burrito was made out of the left over beef from the stews. It was cooked further and given additional seasoning to create a delicious meat filling… I’d have to say well done. This burrito was massive. It was tasty offering of meat, beans, and an assortment of veggies wrapped in a large flour tortilla topped with cheese and served with a side of guacamole and salsa verde (with a little zip).

If you are looking for a delicious lunch and you find yourself downtown or near the west loop, I’d say give it a go. Although it was good, I do have a few suggestions for the Jefferson Tap that may improve the experience:

1. If the Jefferson Tap is serious about Mexican food, they should change their name to El Jefferson Cantina and hire a daytime manager named Pepe.

2. The burrito should come with an obligatory 14 beer desert. Let’s face it, burritos are more fun this way!

3. It is a little pricy compared to the $5 burritos I am used to. How about a Burrito Appreciation discount?

Next time you hear from me, it will be May!

*I am unable to mention on this site what I did with my other hour of the day, let’s just say Charlie Sheen