on this pan was remarkably effective, distributing heat evenly.

The burritos have been known to be square, like a galette, instead of rolled; the salsa might be dripping into the side of the plate, instead of nestled within the burrito or housed safely in a dipping cup.Addressing the criticism of "inauthenticity" on Yelp, chef owner Octavio Gomez responded, "Well I'd have to say that while it's true that it's not 'authentic,' we don't use that word on our truck, we say it's 'Real Mexican Real Good.'

I'm the Real Mexican that made that."a. word in food writing has come to be shunned in recent years, not the least because the very idea of authenticity is a moving target.How does one authentically make a Mexican-American product that was reputedly popularized in America?

More importantly, the glorification of authenticity is usually linked to the diminished perception of a chef's skill and creativity, instead reducing them to be the culinary ambassador for a whole culture..Moreover, chefs from certain cultural backgrounds get far more pressured to be authentic, while others simply don't.

(When was the last time someone asked if René Redzepi's fare was authentic?)

All this is to say: Perhaps a square burrito isn't your thing.Cook, stirring often, until onion is translucent and just tender, about 3 minutes.. Set aside about 1/4 cup reserved blanched sprout leaves for garnish.

Add reserved raw shaved sprouts and remaining blanched sprout leaves to skillet; cook over medium, stirring constantly, until shaved sprouts begin to wilt, about 1 minute.Add spinach mixture, lemon juice, and remaining 1/2 teaspoon salt; cook, stirring constantly, until heated through, about 1 minute.

Remove from heat, and transfer to a bowl.Garnish with reserved sprout leaves.