For every technology there’s a specialist. The architect plans a city. The molecular biologist studies DNA. The economist follows trends on Wall Street. Professional advice is best sought from these fine tuned individuals in exchange of significant amounts of well deserved cash. When it comes to burritos, there’s one person that can speak with such authority: lead burrito analyst, Jonah Feld.

DB: Jonah, you didn't really go to college to become a 'Burrito Analyst', didn't you?

No, I didn't even go to culinary school. In fact, I can't cook at all. But for a skinny kid, I sure can eat. College was spent studying marketing and statistics, which is what takes up my time when I'm not working on Burrito Blog.

DB: When was your first burrito and did you know then it would be the one?

I was in high school, and a buddy and I went to Anna's Taqueria in Brookline, MA. Anna's is definitely Boston's most popular taqueria, but I wasn't hooked my first time. I wasn't in touch with my own burrito preferences. I didn't know anything. When faced with adversity, some men turn and walk away. I ate another burrito. The rest is history.

DB: You don't seem to be faithful to a single burrito and keep finding new ones. What makes a burrito worthy?

Yeah, that's one of the things I like best about burritos - there are so many combinations, you can eat a different burrito every day for the rest of your life. Every time I decide what I want immediately before ordering. I try to peek at the carnitas, which is always hit or miss, and then go from there. Excellent burritos are a combination of process and ingredients. There has been some phenomenal grilled exceptions worthy of note, but I prefer my burritos made with steamed tortillas. For hot sauce application, I like the pre-construction over the post-construction. Salsa bars are nice, but that makes it really difficult to eat a burrito on the go. Finally, burritos wrapped in foil are always preferred to those wrapped in something else or not wrapped at all. After that, it's all up to the ingredients.

DB: I personally like the salty beef in the San Loco burrito. What is your expert opinion?

Everything at San Loco tastes better after a night at the bar. I dig the beef, but I'm also a fan of the catfish burrito, only because it's a fairly rare menu option. Try the ‘stupid sauce' only when feeling brave.

DB: The burrito is one of those dishes that hasn't made it into the fancy food. Has it been neglected?

I think the fancy places would love to serve burritos, and some have tried, like The Cheesecake Factory. The challenge is in finding a way to dress up a burrito without ruining it. I've tried the hummus / BBQ / ranch / Thai peanut / shrimp burritos, but they all seem to fall way short of the real thing. Value pricing and authenticity are part of what makes burritos so great.

DB: I could eat Mexican food every day. But what else is in your diet and do you ever cook?

I eat just about everything. Except mayonnaise. I love all kinds of ethnic food and anything with rice. For you New Yorkers out there, be sure to check out Kenka in the East Village for some Fear Factor style adventures. Cooking is a different story. I spent hours steaming tortillas in a colander over boiling water with miserable results. I used to fake dietary restrictions and ask for recipes at taquerias to get them to disclose ingredients. I even wrote down brand names of tortilla and rice suppliers from my favorite burrito joints. Sadly, I've failed at cooking. It's a matter of comparative advantage. After long, painful hours in the kitchen, I concluded it is best to buy burritos.

DB: You mentioned marketing and Statistics. I can see right through it. Is Burrito Blog another clever machine, just getting ready to be acquired by Taco Bell?

We all have a price. If anyone from Taco Bell headquarters is reading, consider that Burrito Blog could be your pawn for the equivalent costs of a few Chihuahua TV spots. Really though, I don't see Burrito Blog paying the rent in the foreseeable future. Despite its perilous financial prospects, Burrito Blog is here to stay.

You can find Jonah on FoodCandy or on the world famous Burrito Blog.