Korean Job Discussion Forums

[NYC_Gal 2.0]

Place your order by Thursday (sometimes Friday, if you're a regular and you forgot) and they make them over the weekend, vacuum seal and freeze them, ship them in an ice box on Tuesday, and you get them on Wednesday. I've never had any issues. I'm not saying that they're authentic, fresh from the truck sloppy goodness, but I don't think that they're bad considering the fact that they customize them if you like. They aren't small. I'm usually really full after one, and sometimes can only finish half. I see people posting pictures of their lunches of 2 of them and a side, and I wonder how they can do it.

[smithy]

[Adam Carolla]

My question is this: what's the over/under on whether a random Mexican place is decent in the U.S.? In my experience, my batting average with Mexican places is roughly around 20% at MOST. So what are the odds a Mexican place in Korea is any good? I would say, probably less. At those odds, I myself would simply start cooking. So yeah, a guy could get some mail-order burritos, but it really might just be easier to just start cooking at some point.

[Otherside]

I've ordered a few batches.

I'm not from the US, so my experience with Mexican food is limited, but I've found them to be decent. If you're outside of Seoul and dining options are limited, they're definitely worth a look in.

[Weigookin74]

I like Mexican food. But since we're talking of western food. I'd really kill for a good "Donair". Dang, I miss those. They are so good!!

http://en.wikipedia.org/wiki/King_of_Donair

[IPayInCash]

Why would anyone in Seoul pay for frozen burritos? Yikes.

[Weigookin74]

[Otherside]

[Drew345]

How do you pay for the order? Do you have to be there to pick them up?
I'm assuming that you pay using an account transfer to their bank, is that right? My packages all get delivered to the guard station downstairs, so that should be fine (halaboji don't eat burritos).

[NYC_Gal 2.0]

I just do a wire transfer.

[PRagic]

I'm glad they're making a go of it, but you can stock all but maybe one ingredient or so for the burritos out of Coscto. I set up my own production line at home and usually just crank out 5 or 6 jumbo chicken burritos at a pop. I freeze a few and they always come back n stellar form. Sometimes I'll do shredded pork burritos, but that is more time in the kitchen.

You could spend 50-100K on a LOAD if ingredients and just go gonzo filling your freezer. Might take a day to put them all together and wrap them up, but youd be set for a while. We only use fresh veggies, so depending on the season costs for those can vary. And the fattening stuff might run you. Sour cream?

[NYC_Gal 2.0]

Yeah, but I make so many things from scratch that it's nice to have something sort-of homemade delivered. I hear you, though.

[PRagic]

To freeze, just individually wrap in foil. Then two wrapped burritos fit in one regular size ziplock. Get as much air out as you can before sealing.

To reheat, unwrap completely and stick in the microwave for 1-1.5 minutes. Bam...burrito goodness.

[seoulshock]

[Drew10]

Thankfully, I have a pretty good burrito place right around the corner from work, and a Mexican place that serves Tex-Mex style (with cooks from border towns in Texas/Mexico and Arizona/Mexico) right around the corner from that.

I'm spoiled in that sense.