BURRITO ON THE ROAD

The burrito is a kind of food that belongs to the tex-mex cuisine. It's a popular street food, especially in the USA. Over the years this food has met the taste and the lifestyle of each person, for example the vegans and the vegetarians.
Initially the street food was created for the lower society class’ demand.
Nowadays it has updated and focused on different cultures, following the tradition and the quality of products. Street food also permits the people to taste food during a simple stroll around the city.

The burrito consists of a large wheat flour tortilla, generally filled up with bovine meat, chicken or pig then closed to obtain a thin roll.
Every city has a different interpretation of the classic recipe. The filling includes also other ingredients like rice, beans, lettuce, tomatoes, guacamole and cheese. In the USA there are principally four popular versions: the classic tex-mex, the San Francisco's, the San Diego's, and the Los Angeles' one.
We want to propose you the authentic Mexican recipe.

Preparation:
In this recipe, we will use beef loin, which you will slice into thin slices.

Cook separately meat slices in a bit of olive oil and a pressed garlic clove. Add salt and black pepper to the meat slices and cook until medium-done; store for later.

In the same frying pan add the diced tomato to the hot oil. Once the tomato has started to melt down, drop in the previously diced onion and garlic. Cook for a few minutes and add the rice (which has already been cooked), the beans and the meat.

Now sprinkle your mix with cumin and coriander, and stir well. Taste seasoning, add salt and pepper if you wish.

Chop the lettuce into thin slices. Then place a wheat flour tortilla on a plate and spread two tablespoons of the meat, rice and beans mixture we previously did, then place some lettuce over and then sprinkle some cheese on top. Fold the tortilla into the typical cylinder shape, then cut the burrito in two. Serve with guacamole and some hot sauce.

We hope you will enjoy our article… let us know through your comments.

Glossary
Beef loin: it's a part in of the back of the bovine
Filling: all the ingredients that fill sweet and salty preparations
Guacamole: it is a Mexican sauce made with avocado, lime and salt
Lower society class: poor people
Roll: thin material rolled on itself to obtain a cylinder shape
Seasoning: the ingredients like salt, pepper and spices used for add flavour to the food
Slices: part of something, generally food, cut in thin stripes
Sprinkle: to put a bit of an ingredient on a dish, for example, to sprinkle spices on the burrito
Stir: mix one or more substances, for example, to stir the sugar in the coffee
Stroll: to walk in the outdoors
Taste: to eat a little quantity of a dish to check the flavour
Tex-mex: it is a fusion of Texan cuisine and Mexican cuisine
Melt down: transition from the solid state to the liquid state, for example, the ice melts down at 0°C and becomes water
Wheat flour: a type of flour made with a cereal; you can use it to make bread, pizza and pasta              

Naples street food: between tradition and modernity

Newsroom: GH9

Naples has two different types of street food: the best traditional ones and the modern ones that allow us to enjoy the new face of Naples.

Walking around the streets and alleys of Naples can be a completely different experience when accompanied by good street food. The Street Food is often criticized by many, but especially loved by people and tourists who cannot leave the city without trying some traditional Neapolitan products.

Naples is not only a place of tradition and culture, but in recent years new cultures from all around the world have set there bringing with them new forms of street food. Not only classic flavours, but also the American and Asian ones.

We want to propose you some recipes and descriptions of Traditional and Modern street food.

Zeppole and Panzerotti

Why not walking around the city while eating some Zeppole or Panzerotti freshly baked?

The Acuzano family, from 1938, manages the historic “Friggitoria Vomero”: here you can find Zeppole that are fresh pasta with a pinch of salt, fried in hot oil. The Panzerotti are potatoes croquettes stuffed with parsley, parmigiano or pecorino, salt and pepper, fried in hot oil as well.

Frittatine di pasta

Frittatine di pasta are that type of dish that once you have tried it, you cannot stop eating!
This is a traditional recipe, that you can try in every pizzeria while you are waiting for your pizza.
It is a croquette stuffed with bucatini, besciamella, cubes of ham and green peas. The mix is fried in hot oil.
On the web you can find a lot of recipes to make them by yourself, but the ones prepared by the shop “Imperatore” have an incredible flavour!

Taralli napoletani

This is a product that nowadays represents a tipical excellence.

Taralli are made with flour, sugna (lard), one cube of brewer’s yeast, almond, salt and pepper (the right amount), all baked for 25 minutes. The best Taralli are made by the Infante family, that owns “Casa Infante”. They are the exellence from the 1940. 

Sfogliatelle

And, finally, here we are to the typical Neapolitan dessert: la Sfogliatella. This historic delight conquests every palate, Neapolitan or not.
The mixture is made by flour, strutto (lard), water, a pinch of salt, honey, stuffed with semolina, fresh ricotta, powdered sugar, eggs, water, sweets, vanilla extract, cinnamon, a pich of salt.
The historic “Pintauro” is the most famous bakery, that takes out the best Sfogliatelle of the planet!

Nowdays there also modern and tasty street food like Kebab, Pita, Hamburger and Hotdogs ...but that cannot be compared with the traditional Neapolitan dishes!

And remember... In Naples when the meal is ready you will always hear someone saying “Jamm à magnià!”

Glossary

Allow: To let someone do something;
Alley: Narrow street with walls or buildings on both sides;
Manges: Skillfully handle something;
Delights: When you like someone or something;
Recipe: Directions for making a dish or dessert;
Brewer’s yeast: Used as leaven in baking and brewing;
Flavour: the taste experience when a savoury condiment is taken into the mouth.