BLACK BEAN + CORN NUT BURRITO WITH SALSA MACHA CREMA

i'm microwaving a burrito worth day-dreaming about, drizzling xilli salsa macha, and sneaking you behind the scenes of my hush-hush montauk pop-up.

August 08, 2025

BLACK BEAN + CORN NUT BURRITO WITH SALSA MACHA CREMA

[VOL.14]

welcome to SUPERMARKET.

i’m jeremy fall, a chef and restaurateur from los angeles, and SUPERMARKET is where we riff on bold flavor that you can make completely with a microwave.

last week we made cucumbers in black vinegar - cold, crunchy and sharp. today we’re using salsa macha: nutty, smoky, slow‑burn heat built for drizzling over a bodega‑style burrito.

burritos aren’t just convenience. a sonoran‑born system perfected by farmworkers, remixed by mission‑district taqueros, and sold at every bodega with a hot counter.

this week, we’re building our own using the microwave.

BLACK BEAN + CORN NUT BURRITO WITH SALSA MACHA CREMA

microwave‑only comfort with crunch and slow‑burn heat.

think of this as a homage to drugstore, my hamptons beach‑town burrito reimagined for the microwave.

black beans give the wrap its protein, corn nuts drop in the crunch, and that salsa‑macha crema stitches the whole thing together with a chile‑oil kick.

starch, fat, acid, heat, all in a five‑minute handheld dish you can build from the scraps in your fridge.

INGREDIENTS

• 1 large flour tortilla (room temp or warmed slightly)

• 1/2 cup canned black beans, rinsed

• 1/4 cup leftover/microwave rice (any kind)

• 1 egg, softly scrambled (optional but highly encouraged)

• 1 tablespoon Xilli Salsa Macha (plus extra to drizzle)

• 2 tablespoons sour cream or greek yogurt

• 2 tablespoons crushed corn nuts (for crunch)

• pickled anything (jalapeño, onion, garlic)

• a squeeze of lime

• salt to taste

INSTRUCTIONS

  1. MIX. 
    in a small bowl, mix Xilli Salsa Macha with sour cream - this is your crema.

  2. SCRAMBLE. 
    crack the egg into a microwave‑safe mug, whisk with a pinch of salt, and microwave 30–45 seconds, stirring halfway, until just set.

  3. HEAT. 
    microwave beans and rice together in a heatproof bowl for 1 minute or until hot. salt them to taste.

  4. LAYER. 
    lay your tortilla flat. add beans + rice, scrambled egg, a generous spoon of the crema, pickles, crushed corn nuts, and lime.

  5. WRAP. 
    roll it tight, tucking in the sides. microwave the whole burrito for 30 seconds, wrapped in a damp paper towel.

  6. REST. 
    foil‑wrap it and let it sit so the steam evens out.

XILLI SALSA MACHA

slow‑fried chipotles & toasted peanuts in smoky “xilli” oil. in nahuatl, macho means “one worthy of imitation,” so this salsa is macha for machos, vigorous, fierce, courageous.

ingredients: canola oil, chipotle morita, peanuts, sea salt. addictively hot with nutty, smoky, spicy notes.

it’s the epitome of hot sauce, spoon it over eggs, vegetables, dumplings, fried rice, even pizza. vegan, gluten‑free, all natural, no preservatives.

WHY I’M TAKING DRUGSTORE TO THE BEACH

this weekend i’m taking drugstore to the coastline: an exclusive takeover at mary lou’s mtk, a private coastal club in montauk.

here’s the schedule:

friday–sunday | smoothies & breakfast (9 a.m.–1 p.m.)

friday–sunday | “breakfast for dinner” series by jeremy fall (5 p.m.–10 p.m.).

two windows, same vibe - start the day with something bright, end it with breakfast done after dark.

PAIR IT WITH:

whenever you’re cooking or need a soundtrack, you can listen to the DINNER PARTY playlist on Spotify.

this week’s flavor match is “nightcall” – kavinsky, angèle & phoenix

a synth‑soaked midnight drive in song form. the slow‑building thump and bassline picks up the salsa macha’s smoky heat. play it while the microwave counts down.

you can also follow me on instagram and twitter/x.

this one’s easy to change up.

swap the crema for a quick garlic aioli (mayo + freshly grated garlic) to give the wrap extra depth. sub quinoa for the rice, and fold in ripe avocado slices for added fat.

see you next week.

JEREMY

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