You go to Pico,

You take Pico to Colorado
Take Colorado to














And that's how you GET TO LLAMA SCHOOL!

Well, Sifl and Olly got their directions a little mixed up. Las Palmas Taqueria isn't on Colorado, it's on College, 5804 College (Oaktown), to be precise. I hadn't been there in quite some time, owing to a not-so-hot burrito I got a long time ago. Boy was I missing out.

























I was having a bad camera day, but everything on that chip that looks like salt is salt. If that's not enough flavor for your chip, I counted five salsas at the salsa bar. Another review says eight. It's possible that I didn't count the salsa fresca, as that's pretty standard from place to place. I don't know where they might have hidden the other two. There's no suggested two-cup restriction, so I got four salsas, neglecting only the salsa roja in the big bucket.























Counterclockwise from the top :

Pretty standard salsa roja. Maybe the other stuff was spicier.

Pretty standard salsa verde. My views on salsa verde are well-known, though, so you may like it.

Glue with red food coloring? No, not quite. Rubber cement? No, no fumes. Oh, yes! It's sweet and sour sauce! Maybe the salt on the chip or my tolerance for spiciness kept me from determining what differentiates this stuff from sweet and sour sauce with a few suspended pepper seeds. An innovative idea, but ultimately a bad one.

Very watery stuff. I don't know if this is salsa verde or not. Usually salsa verde has so much pepper content that you know that the green comes from green bells. This was so watery that it could just be watered-down pulverized chilis, which would account for the kick. I liked this a lot. If you feel bad about getting more than two salsas, I recommend this one and the red stuff from the big bucket. Let me know how the big bucket fares. Herrrrrrrre's the burrito!
























Remember the time I tried to crush a piece of pork between my tongue and the roof of my mouth? That actually works here. By the way, there are two varieties of pork on the menu and neither is called carnitas. "Traditional spiced pork" or something along those lines seemed like the best approximation, so I went with that. The spices didn't lend much kick to the pork, but that just leaves you more freedom to customize your burrito with various combinations of salsas. Finally, in a why-didn't-I-think-of-that move, they left one end of the aluminum foil unfolded. Folding both ends shut on a for-here burrito only puts time and effort between a hungry customer and his burrito. Thanks!