The chefs were moving like a well oiled machine, this one tossing the meat on a flat, wide griddle, the other preparing a tortilla with salsa and beans, avocado and sour cream. People in the line were chatting to one another, pointing at the menu, and in the back there was the low hum of diners’ conversations over their food. He turned to his host and guide;
“So what’s good here, Dan?”
“Well, pretty much everything, but if you want a tip, I’m going to get the Super Shrimp Burrito.”
He turned the idea over in his mind, and could see no bad aspects to the idea of Pacific shrimp, griddle fried with chilli and onions and then wrapped up in a tortilla with rice and beans.
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