Cold, Steely Efficiency

Elizabeth and I went out to Quiznos for lunch today. They make those toasted sandwiches, you know.

We learned that it takes more people to make a sandwich than it does to make a magazine — one person to slice the bread and squeeze out the salty dressing; one person to add the floppy meats and cheeses, and stick it through an oven [That guy deserves a raise!]; one person to collect it from the oven and add the browning lettuce; one person to wrap all that goodness up; and one person to stick it in a bag and take your money.

I wonder what kind of budget an operation like that runs on.

At least the bread was soft. Over in these parts, we're all about cold, steely efficiency. And that's how we like it.

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COMMENTS
Jeff Wong's picture

My friend tells me the guacamole at the Chipotle on 42nd Street (between 6th & 7th?) is very good. Have you been there?

Stephen Mejias's picture

>My friend tells me the guacamole at the Chipotle on 42nd Street (between 6th & 7th?) is very good. Have you been there?Mmm, guacamole - one of my favorite things. No, I haven't been to Chipotle, but I have walked by several times, and it always makes my stomach growl.I did have some great guac recently, at a place called Rosa Mexicano near Union Square. They roll a cart right up to your table and make the guacamole fresh. Very fun.

Ward's picture

Haven't been to Chipotle yet!?!You should go tomorrow. Don't hesitate. But resign yourself to just eat half of the burrito and save the other half for dinner. It's more than just a midday meal. Not a fan of their guacamole, though. Too much red onion.

Stephen Mejias's picture

>Haven't been to Chipotle yet!?! You should go tomorrow. Chipotle it is, then! Friday's lunch is settled. Thank you.You in, Elizabeth?

Monty's picture

Corey was at Woodstock taking the brown acid wasn't he?

Ward's picture

I expect to hear a verdict on Chipotle in the blog!My recommendation is the barbacoa, but all of the meat choices are good. Hell, they're good without meat too.

Wes Phillips's picture

We are speaking about Chipotle, the faux-Mex division of MacDonalds here, right?Don't let any of the Santa Fe folks learn of this.

Buddha's picture

My wife HATES when I do this, but the best Mexican food here in the southwest is to be had from those travelling truck-like vendor vehicles that show up at the local construction sites. When I see one of those along our route of travel, over I go and belly up to the quilted-metal-pattern bar and go for the gusto with my mangled Spanish salutations and requests for a burrito mas fina and a tamarind drink thing. They've got roasted kinds of peppers Bobby Flay doesn't even know about! MMMMMMMMMMMmmmmmmm, Nummy.Hasn't killed me yet.For fixed-foundation building eateries," I recommend using the Chinese food approach...look for a place full of ""authentic"" customers and the odds of getting great food go way up!

Stephen Mejias's picture

Man, you guys really love your Mexican food. I should add that to the list from yesterday's blog entry:It becomes so very clear just how deeply the desire to share and exchange ideas and passions runs around here. We are passionate people, people who love life, love music, love love, AND LOVE MEXICAN FOOD. And we want to share these things with one another. I'm happy to be a part of it. Thank you, again.

Ward's picture

OK, so it's owned by MacDonald's, and it's not that authentic. But damn it, it's good. I'm from Texas, I feel I have my Mexican food credentials sorted out. I'll throw down with those Santa Fe folks any day.

Monty's picture

I guess I was the only one who read the CG piece that Stephan linked to in his thread. Although, it doesn't take much of a stretch to move from that piece to guacamole rather quickly...disturbing. But, since everybody but me is on the same page, I'll just say that I hate guacamole. Everybody knows that avacados were created to be sliced and placed on a Saltine cracker with lots of salt. People just started making guacamole 'cause the avacado was going bad and they didn't wanna toss it out. They put all that other stuff in the mix to disguise it. Eating guacamole is like dumpster diving for lunch! So there.

Stephen Mejias's picture

>I guess I was the only one who read the CG piece that Stephan linked to in his thread.The Corey Greenberg piece is pretty great, but I don't mind the discussion of guac. I went out this afternoon and tried to get a Chipotle burrito for lunch, but the line from the restaurant extended almost all the way out to Bryant Park. Craziness. Something in there must be good.

Ward's picture

Not the Starbucks Heart of Darkness!Funny how Stereophile never gets mentioned on Gawker. Maybe it's only a matter of time until they discover your blog, Stephen.

john devore's picture

Buddha just gave me a flashback: The best tacos I've ever had, BY FAR, were at a little mobile stand in East LA, where I used to spend time at work in a friends cabinet shop, almost 15 years ago. Swordfish tacos to die for. Spoiled me forever.

Wes Phillips's picture

Okay, Ward, I'll take your word for it, since: 1) You've actually been there and I haven't, and 2) You live in Baja Oklahoma and I know how serious you folks are about Mexican food.

Ward's picture

Houston, TX, actually. But yep. Serious about the Mexican food. Who'd have thought I'd be talking Mexican food with Wes Phillips? We do such great things with the internet these days.

Stephen Mejias's picture

>Funny how Stereophile never gets mentioned on Gawker. Maybe it's only a matter of time until they discover your blog, Stephen.Funny: a friend of mine said the same thing recently. I guess it would be nice to be noticed by such movers and shakers and gossip-makers. I wonder what it'll take to land on their radar.Moving back to the Mexican, I shared some absolutely delicious guac last night over at El Nuevo Amancer on the corner of Stanton and Essex in the colorful LES. Not too far from San Loco, Wonko. (And, believe me, I know exactly what you mean about San Loco's sobering guac smeer.)

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