I met Chris for the first time in May 2010 while I was compiling burger data for the revised edition of my book. When I pulled up in front of the restaurant he was already outside, hand extended, welcoming me to his 35-year old burger institution, Chris Madrid's. The man talked a mile-a-minute and in no time I had a Shiner Bock in my hand and an order in the kitchen. He was a true host, always smiling and clearly loved everything about the world he had created from the people who worked for him down to the burger he made famous.
"The Macho Tostada Burger is a sight to behold. As you contemplate how to eat this enormous pile of heavenly goo, take a moment to appreciate what is in front of you. The bun, toasted on the grill, can barely contain the brown-and-yellow hues of its contents. The burger patty itself, a thin-pressed wonder made from fresh 75/25 beef, is hidden beneath layer of refried beans and cascading cheddar.
The burger is impossible to pick up. I found that cutting it in half made things slightly easier. My first bite of this legend sent me soaring. As I easily made my way through the macho I wondered why this burger was not replicated in every corner of America. The beans and chips worked so well with the beef and the cheddar tied it all together. Chris said it best when he told me; “It’s like a hamburger and an enchilada plate in one.” What an amazing invention. -Hamburger America 2011
