Discard the rosemary sprig and season the soup with salt and pepper.

Burrito Express, Bear.Don't judge a book by its cover: If you can look past the strip-mall location off the highway, you'll be well rewarded by some of the best Mexican food in the Northeast.

Though Burrito Express offers more complex dishes of nopales and a soul-warming caldo de pollo, burritos are its titular focus.Here they're stuffed to Chipotle-size, overflowing with rice, tomatoes, lettuce, and your choice of meat: Chicken is probably the most popular and the best bet to start, even though some might dismiss the choice as boring.You won't be disappointed.. Florida:.

A-Mari-Mix Fresh Mex Fusion, Miami.The standout offering at this Cuban-inspired spot are the burritos and tacos stuffed with ropa vieja, that tomato-y stew of shredded beef so popular in Puerto Rico and elsewhere in the Caribbean.

It comes with rice—but not too much—and a healthy helping of tomatoes and lettuce to cut the fat.

If you want to be really decadent, get it smothered with red and green enchilada sauce and buried under a mountain of melted cheese.loosely packed basil leaves.

In a large pot, heat 2 tablespoons of the oil over moderately low heat.Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.. Add the potatoes, tomatoes, broth, and water and bring to a boil.Reduce the heat and simmer 15 minutes.