I had a corned beef burrito at an Irish bar in San Diego. It was deliciosa.
Almost 30 years ago, I saw a sign in the window of a store in Miami, FL, which read: “Pruebe nuestra pastrami caliente.”
My great grandfather was from Sighet Romania (Transylvania muahaha!) so I take pastrami very seriously along with garlicy vinegar-free pickles.
While corned beef usually comes from a nice second cut brisket, a good pastrami comes from the navel/plate cut (sort of like the bacon part of the cow). It has to be steamed so when you eat it, it is like melted butter. It also has to have a nice garlicy peppercorn & coriander crust. Part of the fun of eating pastrami is eating all those meaty pepper crumbs that fell off the top and are left on the plate.
I don’t have a problem with pastrami burritos, eggrolls, fried rice, etc. But if people want to put ‘stuff’ on their pastrami, it usually means their pastrami is too lean and that’s not good pastrami.
My favorite local eatery which specializes in “mid-western” food with southwestern kick (my favorite side there is the mac and cheese with Hatch chili peppers) did corned beef tacos for St Patrick’s Day, WOW delectable.
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