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Week Around the Ists
Barbie Spa: For the cosmopolitan plastic beauty in you
Interview: Coco Zhao, from jazz to M. Butterfly
Cinematheque: Mulan is finally Chinese again! (and other film news)
Someone told us recently that there was a new Mexican burrito place called Cal Kitchen that opened up not that long ago on Dagu Lu, and being long-time residents of California, we decided to see if it lived up to its billing as place for authentic Californian/Mexican food.
Long story short, it doesn't. We ordered a big chicken burrito that in better days, might have been a contender—but as it was, it was a soggy and somewhat pathetic version of a proper CA burrito. If you're from a family of overachievers that often make you feel mediocre, insignificant, and inferior, then you will understand, perfectly, where this burrito was coming from. It was just like you.
Let's forget the "minor" oversight of not having any sour cream and skip to something important—the guacamole, which for some Californians, is a raging addiction. The guacamole at Cal Kitchen was a bit odd. Imagine a vaguely avocado-flavored toothpaste-like substance with strange bits of green stuff thrown in, and you get a sense of both the flavor and consistency of this so-called guacamole.
Since we've been asshole-ish through this whole "review", we might as well keep going: the service sucked, but mostly because everyone was new and inexperienced, learning the menu, learning the ropes, etc. That's all forgivable ... but what is not forgivable is taking the name of California and Mexico in vain. The prices were okay—we actually didn't write them all down, but everything was in the upper 20s for a regular size to upper 30s for a super-sized burrito. They also had the stuff you'd expect: nachos, quesadillas, etc.
If you want to check out a website that doesn't even exist, check out their official website.
Cal Kitchen
376 Dagu Lu, near Chengdu Bei Lu
6340-1923
Open 11am-11pm
Also on Shanghaiist: Head to New York City for Shanghai's best (and biggest) burrito
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I ate there. It was okay. It wasn't great (for great Mexican food in Asia, I think you need to journey down to Hong Kong's El Taco Loco run by Tammy from Los Angeles, right off the escalator).
My main beef was really the false advertising. How in the world is that a 12" super burrito?
The advantages for now: the rice is actually pretty good. The beef is not bad. And they have refried beans! Well, its a start.
you're right, eating beans, tortilla, cheese, and chicken when all are in edible form isn't exactly going to hurt. i didn't want to be too critical, but i do hope that they can really put a bit more effort than they have thus far. i hope they can survive and prosper, esp. considering the rents and competition on dagu
My husband and I shared a late-night burrito there recently...and we thought it was great. (He's Californian, for the record). Sure, it wasn't the best burrito we ever had. But it sure was the best burrito we've had in China! (Although we haven't tried NYC deli, we have tried all the other options in town). We're planning to go back soon. I hope this review won't discourage people from going to make up their own minds about it--support Mexicali food in Shanghai!
So this "burrito" wouldn't measure up to Tex-mex standards at all.
But hey, guacamole with Chinese characteristics! They have to do something with all of the toothpaste that can't be exported :-P
I disagree. Cal Kitchen is a very authentic San Francisco style burrito. If I had been given the exact same burrito in they Bay Area, I wouldn't have battered an eye. It's obviously not as good as what you'd get in the Mission (where burritos were invented), but it's definitely comparable - I saw somewhere that it takes the recipe from a Marina burrito shop. Soggy? They're not supposed to be dry. The ingredients are high-quality...
With the exception of the guacamole, yeah. On the other hand, avacados cost like 30 kuai apiece, when they're available, so what're you gonna do? If you've ever had that Australian guacamole available at Carrefoure, you know it's an easy thing to get wrong - and the guacamole paste does taste OK. And Cal Kitchen has sour cream, I've had it before. Maybe they were out when you visited.
Service is just the same as any burrito shop - they're behind the counter, and you order, telling them what sort of ingredients you want. Nothing to complain about.
Anyone who thinks NYC Deli burritos are better is fucked in the head. Those burritos are dry and boring, the salsa has no taste, the only option is the type of meat available, and they don't even use beans which is a basic necessary component of a burrito. The only advantage is that they're about two meal's worth of food (although more expensive). Honestly NYC Delis are made redundant by Cal Kitchen - there's really no reason to go there anymore. And El Taco Loco (in Hong Kong) is OK, but "best"??? I hope not...
I'm sorry, Cal Kitchen is okay - but if you think it measures up in anyway to burritos in the Bay Area, your tastebuds are misplaced.
Look, I'm glad it's here and I'll certainly be a patron from time to time, but to say they have the taste right is really doing authentic burritos a disservice.
And el taco loco is far superior - hell they carry aqua frescas. Stephen is a businessman from Taiwan. Tammy is a chef from Los Angeles. And the proof is in the taste.
Always wondering when Chipotle will show up. THAT'S a burrito.
Wow, NEVER underestimate the passion of Americans for their burritos! (assuming all you guys are Americans, that is)
lamb skewer - please. while I occasionally enjoy the spawn of McDonald's, Chipotle's lack of red rice, and their propensity to charge extra for chips disqualifies them from the conversation. I mean if we're talking chains, we might start with Baja Fresh or Rubio's or the Green Burrito.
That being said, if Chipotle were to open a Shanghai branch, I'd be first in line. NYC Deli's carnitas - there's something about it that just isn't quite right.
What's up with cubed meat? Does anyone like that? And if that's 12" or 10", I'm Ron Jeremy.
T: yeah, I'd compare their burritos to a burrito purchased at a random shop in Palo Alto or Concord or somewhere like that. An "80% of the way there" burrito. There's room for improvement, but it's got all the basic parts in the right place, unlike NYC Deli which is the normal clueless Chinese take on a foreign food.
El Taco Loco has a great menu which is obviously a lot broader than Cal Kitchen, but when I've been there the food has just been OK - maybe Seoul or Tokyo have better places, but I wasn't taking notes.
The latest City Weekend mentions a recently-opened restaurant called Tequilaz, maybe it's Mexican-Mexican rather than California-Mexican? I'll have to give it a try, despite the stupid name...c'mon Asia can do better than El Taco Loco.
Recently heard of Cal Kitchen in Shanghai that does authentic burritos from California, so I went with skeptism. To my pleasant surprise, Cal Kitchen served great food in a fastfood atmosphere with most complete ingregients that I've ever seen in China. I ordered a 12" chichen super burrito, and it was delicious. I loved the flame broil taste of the meat and it was really tender since they use chichen thigh instead of breast. I was told the tortillas are supplied by Mission Food which is the best and largest tortilla maker in the world. The choices of rice and bean were available for me to choose, and the salsa was really fresh and tasty. Guacamole was fairly good considering the price tag of RMB 42. Overall, I think the operators really know what they are doing and thanks for filling in the blank spot of Shanghai's dining scenes. We need good burritos at reasonable prices and Cal Kitchen has definitely heard us and turned our wishes into reality. Thumbs up!!
I've been to Cal Kitchen twice since their opening, the food tastes are consistant, this is very important. I love the burritos, rice, chips and corn dogs! Keep up the good work! CAL KITCHEN .......THE BEST BURRITOS IN TOWN!
Consistency is not that important. So consistently bad = good? Is that the flame-broiled taste? It tasted like little cubes of Alpo. Mission Food? WOOHOOO! The guacamole is creamy like baby poo and obviously made in a blender.
I refuse to allow the last word on this place to be a good one, especially when it is clear that you two work or own some interest in this place.
The taste was too light for me, the lettuce was limp and there was no spiciness to the beef. The black beans were also seriously lacking. The salsa was weak and mushy. I've had much better at Taco Popo.
First thing I'm doing next week when I get back is going to Chipotle for a carnitas burrito (with real guac) and Baja Fresh for their fish tacos.
T: Chipotle is it for national chains, dude. If for no other reason than if you go at lunch time and flirt with the girls they won't write all the extras you've ordered on the foil, so what would have been a $10 feast (incl. coke) stays around $7 (w/coke).
word.
Nanheyangrouchuan: Sure Chipotle is better than Cal Kitchen, but if you're in the US already, the chains really aren't very good compared to local places. At least that's true in California. And nothing is worse than Taco Popo.
El Jefe, your posts are consistently shit. Try adding a little content to your angry ravings.
Weird, my post has disappeared. Anyways, it's a decent enough burrito, but as soon as something better comes along I'll be eating there. And honestly, restaurant owners - it's not that difficult. We're not talking about replicating Ferran Adira here. It's a burrito. Tortilla, good meat, beans, salsa maybe guacamole, sour cream and cheese (not if you're a purist). I'm not asking for fancy stuff like Mission Burrito's (Houston) jalapeno ranch or green sauce.
"And nothing is worse than Taco Popo."
It's bad, but works in a pinch. And sufficient hot sauce makes anything edible.
hey everybody i just moved to sh from san francisco, and i'm craving a good burrito (yes californians are hardcore about our burritos). please consult! i've done taco popo, and recently had a burrito at city diner (it was supposed to be a pair, but apparently its a typo), when i politely asked where the guacamole and sour cream was, they replied it was a "special mix sauce" = meaning it was green water mixed with suan nai.
where's gordos?...
lets just get together a tortilla steamer and a trip to costco and start a business.