Skip to main content

McCriollo: The Puerto Rican Egg McMuffin

36 drafted, unpublished posts and and half a year down ... it's time to start posting again.

Let's start simple, with breakfast sandwiches and cultural differences. Last weekend, I went to Puerto Rico on a work trip, and had breakfast at the airport's McDonald's on my way back home.

I really wanted an EggMcMuffin -- a favorite I haven't had in a long time. Yet the #1 combo on the menu offered only the mysterious "McCriollo," and there were no English Muffin sandwiches to be found. Apparently the advantages gained by the English muffin's nooks and crannies are under appreciated in the island of enchantment. Undeterred, I took the opportunity to find out what San Juan had to offer in the spongy anglo-muffin's stead.

The McCriollo turned out to be about the same as an EggMcMuffin except on a decent chewy/crispy split bun. The name translates to "McCreole," which may make more sense in Puerto Rico, but sounded like wishful marketing to my ear. Nothing about this sandwich tasted "creole." Then again, I'm kind of defensive since Creole culture spawned one of the world's top three sandwiches in the muffuletta.

Versus an EggMcMuffin, the McCriollo sports the beefier roll-style bun, and tastes much the same. The cheese and egg disc tasted identical. The ham tasted blander than the McMuffin's bolder Canadian Bacon. Big ups to Canada for winning a rare spiciness decision versus Latin America. I feel confident saying this now: Canadian bacon is better than plain ol' ham.

Sides are important, of course, and with any McDonald's #1 combo, your best bet is a coffee and hash browns. It's classic. If you're anti-caffeine for some strange reason, OJ is an acceptable alternative. The Puerto Rican hash browns tasted more like butter than corn than I'm used to, but that could easily be due to a mental prejudice against U.S. corn over-use. I have no idea -- and couldn't find any information about -- corn consumption in Puerto Rico during my brief research of the topic. So I'll go ahead and assume that Puerto Rican McDonalds use less corn in their preparations, whether that's correct or not.

Verdict? Who cares? It's an EggMcMuffin on a roll instead of an English muffin. If there's a lesson to be learned here, it's that Puerto Rico is ripe for an English muffin invasion. Once the good people of the enchanted isle find out how much butter an E.M. can hold, perhaps they'll come around.

Of minor note, the receipt listed the McCriollo as a McJamon. It seems whoever's in charge of breakfast marketing for Puerto Rico decided "Creole" was more appealling than "ham," and rightly so.

Comments

Mark said…
Thank you.

Your work here is important. Don't let anyone tell you otherwise.
Rimpy said…
Glad to have you back. Thought we'd lost you, there.
Lauren said…
Great review - sounds delicious to me. I'm more of a fan of rolls than English muffins anyway. I'm intrigued by the buttery-tasting hash brown though...I'm sure you're correct in the fact that Puerto Rican McDonalds uses less corn in their preparation. It just has to be so.

Welcome back to the blog! <3
Alex said…
Thanks for the kind words, everyone.

Your encouragement is a shot in the arm as I work through the backlog of unposted entries and catch up on the latest sandwich happenings.
Rimpy said…
I'm sure I speak for all your fans when I say that I'm eager to read all those back-logged posts.

Popular posts from this blog

Review: Pepperhouse Gourmaise

Being that Big Condiment still seems to think Mustardayonnaise is a joke, I've been forced to seek out a suitable alternative. This search led me to Boar's Head's "Pepperhouse Gourmaise" spread.

According to Boar's Head, Pepperhouse Gourmaise is "real mayonnaise with a touch of Boar's Head Deli Mustard and a house blend of black, white, pink and green peppercorns." They also claim that it goes well with poultry, beef and pork.

I can confirm that it goes well with poultry and pork (or at least ham — I haven't tried it with any other pig-meats). And the quality of the ingredients seems to live up to Boars Head's high standards. As a black pepper kind of guy, I'm impressed by their fancy pink peppercorns.

Still, I can't say I'm satisfied with B.H.P.G. Its color is off-putting and the peppercorns hurt my teeth. And while it's decidedly OK, like so many jacks of all trades, this spread amounts to less than the sum of its parts…

Kewpie Mayonnaise: Disturbing but delicious

After years of waffling, I finally took the dive and purchased a bottle of Kewpie mayo.

Kewpie mayo's premium price and disturbing packaging had previously prevented me from buying it, but Grub Street blogger Ian Knauer's Flavor Ammo post about it convinced me to give the baby-themed mayo a chance.

For the unfamiliar, Kewpie is a popular Japanese brand of mayonnaise that's often found in gourmet specialty stores, such as Eastern District in Greenpoint, Brooklyn. It's also currently available for 10 bucks on Amazon. The package features a standing baby that could easily serve as a homicidal doll in a horror story. Adding to the unease brought about by the package, the mayonnaise comes in a bag. I can't be alone in my belief that a bag is a completely inappropriate container for mayonnaise.

Because of these setbacks, Kewpie mayo takes some getting used to. Now that I've come to terms with the unsettling packaging, I've probably topped about a…

Boar's Head Jerk Turkey is spicy

At my local C Town deli counter, I was pondering what to get for my weekly cold cuts. I was the only person around, so the deli guy immediately asked what I wanted. In a panic, I blurted out, "Buffalo Chicken! No! Ummmmm ... [frantically panning the meat case] uh, Jerk Turkey!" He sliced it up and I was on my way.

Now, I know next to nothing about what's in Jerk seasoning. I think it's Jamaican, and my understanding was that it had something like a mild curry flavor. In the case of Boar's Head's Jerk Turkey, it's apparently a chile-heavy dry rub.

The heat blast was a shock when I bit into my lunchtime turkey sandwich. Boar's Head makes some tasty spiced meats. Their Salsalito Turkey and Blazin' Buffalo Chicken come to mind. Neither of those are as hot as the Jerk Turkey. So it made my brown bag lunch a lot more intense than I was expecting. I usually have a high spice tolerance, so make sure you know what you're getting into if you're thi…