Saturday, July 30, 2011

El Burro (Campbell, CA): Nachos with Chicken

Most of the time, when you go to a sit-down Mexican restaurant, rather than a taqueria, you get a pretty darn nice plate of nachos (Chevy's has been the only exception so far).  El Burro, like Casa Lupe, builds each nacho with care, making sure that a nice helping of each ingredient makes it to your mouth with each bite.  Speaking of ingredients, there was a decided lack of color (and salsa) on these nachos, so I "customized" them with a spoonful of their yummy red salsa on each:
Much nicer to look at, and even better tasting this way.  Don't get me wrong, they were very good, even without the salsa, but that's how I roll.  The shredded chicken was very tender with good flavor, if not very juicy and I really like it when cheddar cheese is used instead of Monterey jack.  The chips were just ok, but so big that each nacho took about 3 bites to polish off, which made for some amusing, messy eating.  The guacamole was mostly avocado, which is always a plus, and the refried beans made for great adhesive to bring it all together.  Overall, a good bet if you're looking for a big plate of restaurant-style nachos.

This post is dedicated to the late Bob Johnson, a great guy that I worked with for 8 years during my industrial design career and who loved to eat at El Burro.  May you always enjoy delicious nachos wherever you are, Bob!

Rating: 3½ out of 5
Rating Notes: May possibly have been a 4 (3¾?) , but I had to add the salsa myself, and these were relatively expensive ($8.95)
Map to Location:

No comments:

Post a Comment