The Gobblerito giant meal returns to Mad Mex
At least one thing in 2020 hasn’t changed: The Gobblerito dish returns to Mad Mex restaurants today.
Covid comfort, indeed.
It will be available through Thanksgiving Eve.
The popular combination of Thanksgiving dinner staples wrapped in a tortilla includes house-roasted turkey, black bean mashed potatoes, stuffing and corn.
Oh, and a side of cranberry sauce.
The Gobblerito has grown in popularity each year, said Big Burrito Restaurant Group president Bill Fuller.
Mad Mex used to serve it for a few days before Thanksgiving. Now, it’s on the menu for most of fall leading up until Thanksgiving — this year, that’s from Sept. 21 through Nov. 25.
The Gobblerito (whose name is trademarked) goes for $12.50.
“It’s so comforting,” Fuller said. “What is more comforting than Thanksgiving dinner of turkey, corn, mashed potatoes and cranberry sauce? The first year we rolled it out in one restaurant for a short time, and people loved it. It’s available at every restaurant for more than two months now.”
Matt Glick of Mad Mex previously told the Trib the origin story of the Gobblerito: Out drinking with friends in Philadelphia about 11 years ago, he stumbled into a diner and ordered turkey and mashed potatoes slathered in gravy. He realized it would make a great burrito. Glick is now a regional manager for Mad Mex.
The dish contains 1,483 calories, according to myfitnesspal.
Fuller said the launch date is based around the autumnal equinox, which is Tuesday. This year it also happens to coincide with Gov. Tom Wolf announcing indoor dining capacity in Pennsylvania restaurants can increase to 50%.
The Gobblerito begins with a flour tortilla filled with a generous helping of housemade black bean mashed potatoes with butter and cream, salt and pepper, traditional stuffing of bread, celery, onion, sage and chicken stock, fresh corn and topped with 6 ounces of roasted turkey breast. The tortilla is folded into a square and steamed for five minutes. A big ladle of gravy made from flour, butter, turkey stock and seasonings is poured on top. A side portion of cranberry sauce completes the meal.
The Gobblerito also shows up in April, usually for just one calorie-filled day. This past spring, Fuller said they decided to sell it for part of April into May to help provide some normalcy during the pandemic.
Last year, the first week of the fall they sold 5,246 across 13 stores, he said. He expects that number to stay consistent throughout the two months, reaching the 40,000 mark.
“That’s a lot of turkey,” he said. “The Gobblerito is more than a pound of food.”
Fuller suggests cutting it in half, saving some for later.
“It is just as good leftover, just like a Thanksgiving meal the next day,” he said. “And my pro tip? Order extra gravy.”
JoAnne Klimovich Harrop is a TribLive reporter covering the region's diverse culinary scene and unique homes. She writes features about interesting people. The Edward R. Murrow award-winning journalist began her career as a sports reporter. She has been with the Trib for 26 years and is the author of "A Daughter's Promise." She can be reached at jharrop@triblive.com.
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