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.
And a real pastrami sandwich is pastrami on rye with mustard and a pickle on the side. I favor the green pickled tomatoes. You never saw Reuben sandwiches in the old delis. You ate the coleslaw on the side not in a sandwich. I find Reubens disgusting overkill but to each his own.
Pastrami is in these days so pastrami burritos are not a surprise