Thanksgiving dinner — or lunch — always comes a few months early at Mad Mex.
The popular gobblerito is back and decadent as ever at the Big Burrito Restaurant Group-owned franchise, which has nine locations in Western Pennsylvania.
Filled with house-roasted turkey, black bean mashed potatoes, stuffing and corn, then doused in gravy and served with a side of cranberry sauce, the burrito clocks in at $15 and about 1,500 calories.
It’ll be available through Thanksgiving eve — and possibly a few days after, depending on leftovers.
Bill Fuller, president of Big Burrito, recommends pairing it with poutine and an apple cider margarita, though customers might have their hands full if they try to tackle the burrito solo.
“I recommend cutting it in half,” he said. “Eat half and take half home for tomorrow.”
The company expects to sell around 50,000 Gobbleritos this year.
In 2018, TribLive got a behind-the-scenes look at how this menu item came to be and how it’s made.
Fuller said it’s no wonder people clamor year after year for this limited-run item.
“In the last 10, 20 years, the whole pumpkin spice and fall thing has gotten bigger and bigger. And I think a Thanksgiving dinner as a burrito touches on that,” he said. “Who doesn’t like mashed potatoes, stuffing, turkey, gravy and cranberry sauce? It’s just so comforting.”
