If you happen to follow me on social media, you’ll know that over Christmas and into the new year, I’ve been hitting the gym hard. I’m very aware that my next challenge, the ultrs marathon I signed up for is now just weeks away and I’ve a lot of miles to cover between now and then.
And it hasn’t just been me kicking my own arse into gear, my personal trainer, Mike has been encouraging me and put me on a strict regime which severely curtailed my fun. No alcohol, no caffeine, no sugar.
Despite all this I still found somewhere to go to get out of the house that didn’t involve Lycra and a pair of trainers, or getting hot and bothered.
Recolucion de Cuba have started to hold regular burrito making sessions, where you and a group of friends can chat to Chef Jaymie, learn a little more about the food in RdC, and both make and eat your own burrito.
Admittedly my companions were on the cocktails, taking advantage of the post-work offer of two for one cocktails 5-7pm. Under normal circumstances I would have to, a post work Daiquiri, or punch can be no better cure for the January back to work blues. However what I could drink, given my regime was this:
Tea. Specifically lemon and ginger, to ensure I didn’t breach the rules. Given Mr GFB was enjoying a pair of cocktails, this was a deep form of self denial that I cannot say I enjoyed one bit.
Distracting myself with nibbles, thank god for dried banana, we waited for everyone to arrive before Jaymie took centre stage for the evening.
According to folklore, the humble burrito has its origins in South America, the tortillas being used to carry food in the packs of a donkey – the word burrito translated means ‘little donkey’. The vendor, using his donkey to transport these rolled snacks stuck and the burrito eas born. Etymology suggests it may come from the shape of the bedrolls ofted carried by donkeys on their packs.
Either way, these are a menu staple in RdC, filled with refried beans, rice, vegetables and or meat of your choice.
For us, it was to be their pulled pork, slow cooked until the meat falls from the bone, and is shredded before being gently bathed in a Dark and Stormy (rum and cola) sauce.
As Jaymie swiftly and deftly demonstrated the perfect burrito, we watched eagerly. After layering the soft warm tortilla with refried beans, mozzarella cheese and sour cream, on went peppers and onions, rice, and the pork. The tortilla was then folded, tucked and rolled into shape, before being gently topped with pico de gallo – a salsa made using onions and fresh tomatoes.
Then, it was our turn.
Refried beans and sour cream….
Cheese and rice…..
Meat and vegetables.
Then the fold, tuck and roll….
Ta-da!!!
Of course, as with any good burrito rolling class, the best but was yet to come.
Eating our creations.
And this was again where my regume reared its ugly head. No soft, warm, tomato and bean soaked tortilla for me.
And so it was left on my plate, sadly to be discarded.
Despite my restrictions, we both had a great time and I can easily picture this, with the aid of a couple of cocktails, being part of a great night out – something to do on a hen do that is a little bit different to the usual afternoon tea or cocktail making – and given RdC were so understanding of my food restrictions, it means its something anyone can do (gluten free, dairy free and vegetarian options are available).
But before I sign off, I need your help – and a breakfast in bed is riding on this one. Which is the better burrito, mine or Mr GFB’s?
Top or bottom?
With huge thanks to the team at Revolucion de Cuba Manchester for the invitation. Drinks were purchased by ourselves, but the burrito class was free to attend.