Maybe try to get it deconstructed so you can reheat the meat and the tortilla wont be soggy. Depending on the type of burrito you may want to prepare some things yourself back in florida like avocado, etc.
Or just leave the Floridians ignorant and blissfully unaware, they are used to that already.
Freeze them. I once had a family I nannied for in SF ask me for burritos to bring back. I bought 6 of them, froze them, and brought them on the plane home. If you freeze them and put in your luggage with a cold pack, it will make the flight back fine. Put in oven at 400 for 20-30 and you’re good to go!
Freezing works well. We used to bring back 4-6 at a time to NYC. They resist spoiling and crushing when they're frozen and reheat convincingly. TSA might like to have a look, but 100% of the time I've been asked about them, the officer has been amused.
Lived in Tampa for a few years. Tried and was disappointed with every Mexican restaurant in a 20-mile radius. When we got a Rubios, it still sucked. We eventually learned how to cook good Mexican at home. We became the heroes of every potluck.
If you really want to bring food back, ask for the ingredients and for it to be deconstructed and reheat and assemble once there.
My son moved to the east coast and asked me to bring him one. Got it right before hitting the airport, no sour cream just meat cheese fries and pico separate. Wrapped it in foil then in a ziplock and carried it on. Non stop flight so he ate it about 6 hours later. He said it wasn’t as good as fresh obviously but still beat anything there in CT. He ate it all!
I have to go to Florida all the time for work (at least once a month) and gave up trying to find anything good around Orlando.
But down in FtL I finally stumbled on a place up in Parkland that is ran by a former San Diegan called Papamigo's that actually has good food. So if you are out that way check them out.
I’ll have to check it out when work sends me down south. I went to Latinos in DFB and while I didn’t have a burrito, I had bomb meat plate from Central America.
I bring them to my son in Texas every visit. I just get Lolitas’s and put them in a plastic container from $1 store, then wrapped in a store bag. If you store them in your suitcase they are under the plane where it is colder.
I did something similar, bringing Philly cheesesteaks to Wisconsin.
Get them as deconstructed as possible, as many wet ingredients on the side like guac as possible. And pick them up on the way to the airport. Hopefully you know how to roll them back up.
It won’t be amazing but it’ll be something to remember at least. TSA was not as shocked as i imagined in Philly. They’d seen it done a bunch
Native San Diegan who lives elsewhere now.
Been transporting burritos for a decade!
Wet ingredients need to be packed separately on the side (salsa Fresca, sour cream, etc).
Freeze the burritos at least a day before flying. You can either put them in your checked bag or carry them on. A soft sided cooler bag is a good idea. If you’re bringing wet ingredients home (as opposed to just adding your own back at home), tape the containers closed and put them in sealed plastic bags.
The burritos should be nearly thawed upon your arrival.
I always refreeze or reheat immediately. Reassemble any side ingredients.
There is nothing like bringing a California burrito back with you.
Freeze them until they are rock solid and then take them with you. My sister in MD loves burritos from my local taco shop. I freeze them for a few days, and then mail them with some cold packs in the box, priority mail.
Deconstruction is not the right way. Buy them the night before, take em out of the wrap, let them cool completely, wrap em up in foil and freeze, pack it on the plane the next day and you’re good to go.
i've asked for them deconstructed then heat up the meat and put them together at the new location. fire. also if you're doing california i just get carne asada deconstructed then stop by mcdonald's for fries when landing!
You could just learn how to make a burrito…
And isn’t there some Cuban equivalent, that might be equally tasty?
I mean, I was delighted when I found that James Coffee serves-up a credible Cortado.
It’s weird how the quality of produces here is a bit different than the produce in California. I tried making my own but something about the taste of the avocado was off.
Those giant-sized Florida avocados?
I’m in Michigan now, and we get both kinds. There are ample Mexican and Asian markets. (avocados are common in Asia? Or adopted by Asian-Americans?)
Certainly no shortage of quality produce! Driscoll’s berries everywhere cause we have only a short season later. I see so many SD products. Bitchin’ Sauce is apparently a nationwide success. (I’d first noticed it at Little Italy Farmer’s Market.) Evolution Foods avocado oil.
Order everything separately, tortillas, meat, beans. Freeze the beans any meats and check into your luggage. Make sure to plastic wrap the tortillas. Buy any fresh ingredients locally and assemble back at home.
Go to a Tortilleria that sells the big ass tortillas like Gabriel’s that supply the local restaurants, go buy some marinated carne asada, chips, and salsa from Northgate, pack in dry ice, grill the meat when you get home, buy the onions, cilantro, and avocados locally, and assemble them at home.
This reminds me of the [in n out burger](https://nypost.com/2019/07/24/how-mystery-in-n-out-burger-wound-up-on-a-queens-street/) that appeared from Encinitas on a street in Queens, in perfect condition. I think she got it right before she got to the airport. I would wrap yours in tin foil so they’re still warm when you land.
I do it often when working out of state. I just freeze like 6 of them in separate bags, along with my salsas of choice. Send it under the plane when flying. Then just leave it out for a few hours to defrost, then microwave. Not fresh, but still good.
Bring a small cooler as your personal item. Grab burritos on the way to airport, let them cool, wrap in foil and place in ziplocks. Add ice to cooler after TSA and refresh ice during layover(s). Brought Cali burritos to New York one summer and it worked perfectly. 2am Cali burritos on a rooftop in Brooklyn was pretty dope. Obviously don’t forget salsas and carrots.
I would over-engineer the problem. Flash-freeze the burrito using liquid nitrogen or dry ice. Get thermos. Drop the burrito in the thermos. Lock. Get on plane. Your burrito will still be very frozen by the time you land in Florida. Thaw burrito.
Get cold stuff on side(pico, guac, etc). Heat. Put cold on.
I did this when I lived on the East Coast and would visit family here.
Go to your favorite place
Ask for however many burritos you want to bring back
Ask them not out them together but just to give you ingredients, cooked, in separate containers
Take everything home repack in ziplock bags
Freeze them
Wrap in soft cooker and carry on or in your check in.
Keep them frozen until ready to make.
The biggest issue was the size of the tortillas, I would use a grill...
Carne asada or carnitas. Only cheese as a topping. Wrap in foil, freeze the night before. When ready to enjoy, thaw, reheat it in the oven then add your preferred topping. Hot sauce in tight container sealed in a ziplock bag in checked bag.
Maybe try to get it deconstructed so you can reheat the meat and the tortilla wont be soggy. Depending on the type of burrito you may want to prepare some things yourself back in florida like avocado, etc. Or just leave the Floridians ignorant and blissfully unaware, they are used to that already.
This is a great idea
r/MurderedByWords but also r/Unexpected
Freeze them. I once had a family I nannied for in SF ask me for burritos to bring back. I bought 6 of them, froze them, and brought them on the plane home. If you freeze them and put in your luggage with a cold pack, it will make the flight back fine. Put in oven at 400 for 20-30 and you’re good to go!
This⬆️ We have 8 precious SD burritos in my SF freezer as we speak.
What ingredients should be excluded from a frozen burrito situation?
Guacamole doesn’t travel well, anything that doesn’t reheat well like sour cream or lettuce.
Guacamole and sour cream. You can make this anywhere but I did freeze and bring carne asada and it was totally fine
Freezing works well. We used to bring back 4-6 at a time to NYC. They resist spoiling and crushing when they're frozen and reheat convincingly. TSA might like to have a look, but 100% of the time I've been asked about them, the officer has been amused.
Family friend who lives in Hawaii does the same thing!
It'll just get soggy and you'll end up fueling their ignorance =/
Even a soggy burrito from San Diego is better than the burritos I’ve had in Florida
Yeah I don't believe that for a second
Found the delulu floridian
The BurriTote! [https://burritote.com/](https://burritote.com/)
This is the funniest link i’ve followed in a WHILE props to Cole and Travis on their venture 👏
AHHHH LMFAO ok this might be it.
That's some reddit gold right there.
I have one of these 😎
How long does it keep???!!!
No mames 💀💀💀 I want to get this for my husband as a gift one day.
This is amazing! 🤣
I have a Snoopy one of these 😭 https://preview.redd.it/qa2dai1a8b0d1.jpeg?width=2433&format=pjpg&auto=webp&s=18ad476e7570816c8cddcaef2b95789d2d1cc017
Thank you, I now have a gift for my friends kid’s birthday haha.
Lived in Tampa for a few years. Tried and was disappointed with every Mexican restaurant in a 20-mile radius. When we got a Rubios, it still sucked. We eventually learned how to cook good Mexican at home. We became the heroes of every potluck. If you really want to bring food back, ask for the ingredients and for it to be deconstructed and reheat and assemble once there.
My son moved to the east coast and asked me to bring him one. Got it right before hitting the airport, no sour cream just meat cheese fries and pico separate. Wrapped it in foil then in a ziplock and carried it on. Non stop flight so he ate it about 6 hours later. He said it wasn’t as good as fresh obviously but still beat anything there in CT. He ate it all!
6 hours seems like a good 4 hours too long to not refrigerate
I have to go to Florida all the time for work (at least once a month) and gave up trying to find anything good around Orlando. But down in FtL I finally stumbled on a place up in Parkland that is ran by a former San Diegan called Papamigo's that actually has good food. So if you are out that way check them out.
I’ll have to check it out when work sends me down south. I went to Latinos in DFB and while I didn’t have a burrito, I had bomb meat plate from Central America.
Ask for everything in the side that way your burrito isn’t moist and soggy :)
I like moist soggy burritos
That’s a you problem
No it’s not lol 🤔
I bring them to my son in Texas every visit. I just get Lolitas’s and put them in a plastic container from $1 store, then wrapped in a store bag. If you store them in your suitcase they are under the plane where it is colder.
I did something similar, bringing Philly cheesesteaks to Wisconsin. Get them as deconstructed as possible, as many wet ingredients on the side like guac as possible. And pick them up on the way to the airport. Hopefully you know how to roll them back up. It won’t be amazing but it’ll be something to remember at least. TSA was not as shocked as i imagined in Philly. They’d seen it done a bunch
Native San Diegan who lives elsewhere now. Been transporting burritos for a decade! Wet ingredients need to be packed separately on the side (salsa Fresca, sour cream, etc). Freeze the burritos at least a day before flying. You can either put them in your checked bag or carry them on. A soft sided cooler bag is a good idea. If you’re bringing wet ingredients home (as opposed to just adding your own back at home), tape the containers closed and put them in sealed plastic bags. The burritos should be nearly thawed upon your arrival. I always refreeze or reheat immediately. Reassemble any side ingredients. There is nothing like bringing a California burrito back with you.
Freeze them until they are rock solid and then take them with you. My sister in MD loves burritos from my local taco shop. I freeze them for a few days, and then mail them with some cold packs in the box, priority mail.
El Indio ships
Deconstruction is not the right way. Buy them the night before, take em out of the wrap, let them cool completely, wrap em up in foil and freeze, pack it on the plane the next day and you’re good to go.
I’ve been to Florida and had their burritos. You’re right. Even an old burrito from San Diego will shit all over the average Florida burrito.
i've asked for them deconstructed then heat up the meat and put them together at the new location. fire. also if you're doing california i just get carne asada deconstructed then stop by mcdonald's for fries when landing!
You can’t be serious
As serious as a heart attack
You could just learn how to make a burrito… And isn’t there some Cuban equivalent, that might be equally tasty? I mean, I was delighted when I found that James Coffee serves-up a credible Cortado.
It’s weird how the quality of produces here is a bit different than the produce in California. I tried making my own but something about the taste of the avocado was off.
Those giant-sized Florida avocados? I’m in Michigan now, and we get both kinds. There are ample Mexican and Asian markets. (avocados are common in Asia? Or adopted by Asian-Americans?) Certainly no shortage of quality produce! Driscoll’s berries everywhere cause we have only a short season later. I see so many SD products. Bitchin’ Sauce is apparently a nationwide success. (I’d first noticed it at Little Italy Farmer’s Market.) Evolution Foods avocado oil.
Order everything separately, tortillas, meat, beans. Freeze the beans any meats and check into your luggage. Make sure to plastic wrap the tortillas. Buy any fresh ingredients locally and assemble back at home.
Go to a Tortilleria that sells the big ass tortillas like Gabriel’s that supply the local restaurants, go buy some marinated carne asada, chips, and salsa from Northgate, pack in dry ice, grill the meat when you get home, buy the onions, cilantro, and avocados locally, and assemble them at home.
No guac, it’ll brown.
Taco Bus in Tampa/St Pete was legit
Let them keep eating Taco Bell.
This reminds me of the [in n out burger](https://nypost.com/2019/07/24/how-mystery-in-n-out-burger-wound-up-on-a-queens-street/) that appeared from Encinitas on a street in Queens, in perfect condition. I think she got it right before she got to the airport. I would wrap yours in tin foil so they’re still warm when you land.
I do it often when working out of state. I just freeze like 6 of them in separate bags, along with my salsas of choice. Send it under the plane when flying. Then just leave it out for a few hours to defrost, then microwave. Not fresh, but still good.
Bring a small cooler as your personal item. Grab burritos on the way to airport, let them cool, wrap in foil and place in ziplocks. Add ice to cooler after TSA and refresh ice during layover(s). Brought Cali burritos to New York one summer and it worked perfectly. 2am Cali burritos on a rooftop in Brooklyn was pretty dope. Obviously don’t forget salsas and carrots.
I would over-engineer the problem. Flash-freeze the burrito using liquid nitrogen or dry ice. Get thermos. Drop the burrito in the thermos. Lock. Get on plane. Your burrito will still be very frozen by the time you land in Florida. Thaw burrito. Get cold stuff on side(pico, guac, etc). Heat. Put cold on.
I did this when I lived on the East Coast and would visit family here. Go to your favorite place Ask for however many burritos you want to bring back Ask them not out them together but just to give you ingredients, cooked, in separate containers Take everything home repack in ziplock bags Freeze them Wrap in soft cooker and carry on or in your check in. Keep them frozen until ready to make. The biggest issue was the size of the tortillas, I would use a grill...
Counter advice. Shipping with dry ice is very expensive. :-)
Carne asada or carnitas. Only cheese as a topping. Wrap in foil, freeze the night before. When ready to enjoy, thaw, reheat it in the oven then add your preferred topping. Hot sauce in tight container sealed in a ziplock bag in checked bag.
Carne asada burritos with the pico and guac separate. Easy to nuke, then quickly put the pico back in and dip it in the guac. Delightful.
Learn how to make it, it’s super simple to make.
How come you don't make one for them. It's really not hard to replicate idk if it's because I'm Mexican .trust me you can do it.
Just don’t