Carne asada shoestring fries vs. carne asada potato wedges

At my house, all you’ll find is Filipino food on top of the counter and in the fridge. Whether it’s the 5-day-old adobo on the stove or the 1-month-old leftover pansit palabok from my cousin’s birthday in the fridge, it’ be there waiting for me to eat it. It’s when I actually leave the house that I go and get something besides month-old leftovers, like carne asada freaking fries. I don’t care what cuisine I get, Serbian, Thai, Martian, I don’t care. Cholesterol-filled food, no matter who makes it, is food to me.

Wait a minute, did I say carne asada fries? Am I talking about flavorful carne asada mixed with guacamole, mixed cheeses, sour creme, and onions plopped on top of freshly fried, warm and crisp french fries? Yes. Yes I am. You may die now.

When I had my first bite of carne asada fries I lost my carne-asada-fry-virginity and exploded. Since then i’ve been on carne-asada-fry pilgrimages, searching for the best to-go box of carne asada fries. I’ve tried carne asada fries from Oakland’s late night taco trucks on International to Vacaville’s Mexican fast food drive-thru spots. I plan on finishing my pilgrimage in San Diego where the elusive carne-asada-fry golden calf lives.

To me, the best box of carne asada fries depends on only one thing: the fries. I myself enjoy shoestring fries the best. Just imagine the carne asada fixin’s on top of warm, crisp McDonald’s french fries. Yeah, imagine it. It’s like yak on a haystack. Other variations include crinkle-cut fries, you know the one’s you get from the frozen food section of a supermarket. And last and certainly least (they suck the most), are the potato wedge variation. Damn, you might as well throw mashed potatoes in there. Boang!