Blowhard, Esq. writes:

The site LAist just released its list of the best burritos in Los Angeles. PR decided there was a disturbing lack of food blogging around here, so I’ve been sent on assignment to evaluate their findings. Hey, no problem, happy to oblige and besides, one of the joints on the list is a regular lunch place of mine. So without further ado, let’s check out Super Mex located at 4711 East 2nd Street in Long Beach, CA.

Ugh, super racist logo.

Whenever I eat here I get the carne asada one, but LAist recommends the carnitas, so that’s what I’m ordering.

Whether you order it to go (at a little place next door) or dine in, you get chips ‘n salsa, por supesto. The salsa is very tasty — nice consistency, spicy but not too hot. The staff is good about refilling it promptly, too.

The main course. As the menu says, the burrito contains meat, refried beans, rice and lettuce topped with red sauce, two kinds of cheese, and guacamole.

Being a wet burrito, you need a knife and fork to eat it.

So how is it? It’s pretty solid. There’s a generous portion of meat and the red sauce has a nice touch of sweetness. A lot of food too, as you can see, so it’s quite filling. However, the rice and beans are average and the guacamole is a bit thin. (Personal preference, but I don’t like tomatoes in my guac. Most tomatoes are little more than watery cardboard.) Also, the lettuce in the burrito doesn’t add much — the only thing pleasant about iceberg lettuce is the crunch but it gets steamed by the hot contents and goes limp. Nitpicking aside, though, it’s a fine wrap. But one of the best in L.A.? Hmmm, we’ll see about that…

Oh, on my way back to the office I came across Super Mex’s food truck, which I didn’t even know they had. I guess these things are required by law now.

Related

• I wrote about an epic meal in Vegas here.
• Lloyd’s red beans and rice has become a Sunday tradition for me.
• I made an excellent split pea soup today and feel compelled to share the recipe.

Split Pea Soup

Prep time: About 2 hours
Makes about 3 quarts

Ingredients:

1 pound split peas
1 ham hock
1 large onion, diced
3-4 carrots, sliced
3-4 celery stalks, chopped
1 large potato, cubed
3-4 garlic cloves, minced
8 cups of chicken stock (I used two containers of Pacific brand chicken stock, which I think is the best)
1 sprig rosemary, minced
A few sprigs of thyme, minced
Extra virgin olive oil
Kosher salt
Pepper

Directions:
1. Cover the ham hock in water, bring to a boil, then simmer for 45 mins. Dump the water, set the ham aside to cool.
2. In large pot, sweat the onions, garlic, and herbs in the olive oil over medium heat until the onions are translucent, about 10-15 mins.
3. Add the chicken stock, carrots, celery, potato, and half the peas. Bring to a boil, then simmer for 40 mins. Make sure to stir occasionally.
4. While the soup is simmering, cut and cube the meat off the ham hock. Set aside.
5. Add the rest of the peas and the cubed ham. Simmer another 40 mins.
6. Season with salt and pepper to taste.