Hey. My name is Heath Saraceno. I play guitar in Senses Fail. I go on tour. I eat food. This is the food that I eat while on tour.

Email suggestions to heathlovesfood@gmail.com if you know of a sweet spot I should try.
April 2
MARCH 27, 2009 Englewood, CO TEPEHUAN - SHREDDED BEEF AND BEAN BURRITO For some reason I’ve always gotten decent Mexican food in and around Denver, CO.  This meal was no different than usual.  Jason and I decided to go roaming around for dinner and at first we were thinking we wanted Chinese, but when we walked by this place it kind of pulled us in like a tractor beam. First off, the lone cook was making all the food right next to the main entrance in plain view of people walking by.  I love when I can see the cooking situation in a restaurant.  We ordered chips and salsa, which are usually free, but which we ordered anyway.  We’ve been testing out a theory that a Mexican restaurant’s salsa is a barometer of the quality of their food.  If you’ll recall from my Minnesota entry, this method provided conclusive statistical data to support our theory. I ordered a shredded beef and bean burrito with green salsa, which I was warned was spicier than the red salsa.  I welcomed the hotter option because it was a cold day and I had been congested, so I was hoping that the spice would open up my sinuses a bit.  It did just that.  I wouldn’t say it burned my tongue or mouth, but it was definitely hot. The heat was just enough to add to the flavor of the salsa and not ruin or overpower it.  The beef was tender and juicy and pretty unseasoned.  There were a lot of components to this meal and the balance between them was pretty good.  I can’t tell you how many burritos that I’ve had that have two main ingredients (beef and bean in this case) where one ingredient is lost in the mix.  Much to my delight, that was not the case with this burrito. Once again, the Mexican Restaurant Salsa Barometer proved to be accurate.

MARCH 27, 2009

Englewood, CO

TEPEHUAN - SHREDDED BEEF AND BEAN BURRITO

For some reason I’ve always gotten decent Mexican food in and around Denver, CO.  This meal was no different than usual.  Jason and I decided to go roaming around for dinner and at first we were thinking we wanted Chinese, but when we walked by this place it kind of pulled us in like a tractor beam.

First off, the lone cook was making all the food right next to the main entrance in plain view of people walking by.  I love when I can see the cooking situation in a restaurant.  We ordered chips and salsa, which are usually free, but which we ordered anyway.  We’ve been testing out a theory that a Mexican restaurant’s salsa is a barometer of the quality of their food.  If you’ll recall from my Minnesota entry, this method provided conclusive statistical data to support our theory.

I ordered a shredded beef and bean burrito with green salsa, which I was warned was spicier than the red salsa.  I welcomed the hotter option because it was a cold day and I had been congested, so I was hoping that the spice would open up my sinuses a bit.  It did just that.  I wouldn’t say it burned my tongue or mouth, but it was definitely hot.

The heat was just enough to add to the flavor of the salsa and not ruin or overpower it.  The beef was tender and juicy and pretty unseasoned.  There were a lot of components to this meal and the balance between them was pretty good.  I can’t tell you how many burritos that I’ve had that have two main ingredients (beef and bean in this case) where one ingredient is lost in the mix.  Much to my delight, that was not the case with this burrito.

Once again, the Mexican Restaurant Salsa Barometer proved to be accurate.