We were casting about for somewhere to get a burger for
lunch in Miramar. Polo Café was fully booked, and we couldn’t get through on
Coco at the Roxy’s byzantine telephone system. Next up…La Boca Loca. Yes, they
had a table!
I’d been along to Moore Wilson's earlier in the day, where
they were hosting an open-air event for the entrants in the Mindfood producer awards. I fell into talking with the cheesemaker from Kingsmeade cheese, whose emmental
was so sorely lacking from yesterday’s burger experience. Unfortunately, he
didn’t have any emmental with him. We then got talking about other cheeses, and
I lamented the lack of availability of sheep’s milk. He told me that he milked
his own, but that he also sold it, and it would be available at his stall in
the Hill Street Farmer’s Market from October (it’s lambing season at the
moment, so he hasn’t got any right now). I took his card and promised to contact him
when we’re ready to take up cheesemaking again.
So, the Frijoles Fodongas burger: frijoles are black beans,
and this is a vegetarian burger…yes, the dreaded beanburger! It was served in a
blue corn gordita (yes, I had to look it up as well). One look at it told me
that trying to eat this as a normal burger – i.e. with your hands – would be a
mistake; bun integrity would be compromised almost immediately. We tucked in
with knives and forks.
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As you’d expect with a Mexican dish, it was spicy, but not
overly hot. The “burger” was also quite frangible. Accompaniments of spicy
potato wedges and a creamy avocado dip rounded out the dish. There was no
Garage Project beer match, so I went for that old standby, Tuatara pilsner, to
wash it down.
Overall, this was a tasty burger. Next week I’m going to get
on with some proper, meat-patty-in-a-bun type burgers, but the introduction to
the competition so far has been with two slightly different types of burger. I
scored this one 7/10.
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