If you like your burritos big — and who doesn’t??? — get your butt down Rue de Courcelle where it hits Notre Dame and pop into Tejano BBQ Burrito. The recently opened burrito-ery brings scrummy good tex-mex to St. Henri’s foodie happenings.
The team behind Tejano is the same as the folks behind Verdun’s Blackstrap BBQ + Rustique Pie Kitchen. I drive/metro/jog for Blackstrap with a certain regularity and have seen its menu and line grow since inception. This second option for meat in the Sud-Ouest might relieve some of the pressure on the Verdun joint, but… probably not. Already, it’s hard to snag a seat at Tejano’s tight-n-tidy window-set counter top and stools.
The food is, as expected, super. I suppose I was expecting something closer to M4 Burritos, the Chipotle chain knock off. M4 Burrito is okay, but nothing special. The meat can be watery or dry, as can any of the toppings. But let’s get back to the burrito joint in question…
A fast moving line to the counter of Tejano allows a choice of four different “meats” if you include the vegetarian option: beans, pork, chicken, or beef. But let’s clarify: it’s not just pork. It’s chorizo spiced pulled pork. The beef, ancho cumin bbq. The chicken, smoked tinga. Veggie is beans — black with hominy, pinto refried, spanish rice. The black beans are a perfect slightly stewy mix of buttery/firm beans spiked with the studs of chewy hominy. Take your pick. Which of these should you go with? All of them. Go back four (or five or six) times and try them all. Each one is notably different from the rest and each one hits great spice and herby notes. I’m a sucker for ancho chilis, so the moister-and-tastier-than-I-thought-it-would-be ancho cumin bbq beef has become my personal pick. I taste the BBQ sweetness, the elegance and pungency of the cumin and ancho in every bite.