Our local meat store, can’t honestly call it a butcher, recently started carrying flank steak and skirt steak. Angus flank and skirt steak. For 7.69 a pound.

The perfect cuts for making San Diego carne asada style burritos. I’ve seen many a carne asada burrito on menues outside of San Diego. They have absolutely zero resemblance to what I recognize as a carne asada burrito. The real deal has citrus marinated beef, guacamole, pico de gallo salsa. That’s it. No rice. No beans. No cheese. No creama. No corn. Three items in a tortilla. But if you add French fries you can call it a California burrito. But that’s a different subject.

Cost wise this is complicated emotionally. This burrito is slightly smaller than the real deal. Current price of the real deal from Roberto’s on El Cajon Blvd is $11.25. This homemade version was $9. Once you adjust for size they are pretty much the same price. I’ve always known that I couldn’t make them as cheap as j could buy them. Today was just proof.