{"type":"doc","content":[{"type":"apm_image","attrs":{"id":"77170ce09811704b159cac23be4b908af387b81c","url":"https://img.publicradio.org/images/20130423-quesarito-burrito.jpg","type":"apmImage","float":"right","width":"half","credit":"Reddit","credit_url":"","long_caption":"Various fast food restaurants have secret menus where you can order things like the Quesarito.","aspect_ratios":{"normal":{"slug":"normal","instances":[{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/normal/a89000-20130423-quesarito-burrito.jpg","width":400,"height":301},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/normal/b50c6a-20130423-quesarito-burrito.jpg","width":600,"height":451},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/normal/3b53fb-20130423-quesarito-burrito.jpg","width":1000,"height":752},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/normal/c85810-20130423-quesarito-burrito.jpg","width":1021,"height":768}]},"square":{"slug":"square","instances":[{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/square/b50b1c-20130423-quesarito-burrito.jpg","width":400,"height":400},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/square/32be05-20130423-quesarito-burrito.jpg","width":600,"height":600},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/square/96e432-20130423-quesarito-burrito.jpg","width":768,"height":768}]},"portrait":{"slug":"portrait","instances":[{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/portrait/689a65-20130423-quesarito-burrito.jpg","width":400,"height":500},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/portrait/b8c9c2-20130423-quesarito-burrito.jpg","width":600,"height":750},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/portrait/c6910a-20130423-quesarito-burrito.jpg","width":614,"height":768}]},"thumbnail":{"slug":"thumbnail","instances":[{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/thumbnail/da4b36-20130423-quesarito-burrito.jpg","width":120,"height":90},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/thumbnail/c76e07-20130423-quesarito-burrito.jpg","width":300,"height":226}]},"uncropped":{"slug":"uncropped","instances":[{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/uncropped/2464be-20130423-quesarito-burrito.jpg","width":400,"height":300},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/uncropped/ac6c25-20130423-quesarito-burrito.jpg","width":600,"height":450},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/uncropped/0ec7f2-20130423-quesarito-burrito.jpg","width":1000,"height":750},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/uncropped/f8d56d-20130423-quesarito-burrito.jpg","width":1024,"height":768}]},"widescreen":{"slug":"widescreen","instances":[{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/widescreen/f4e64f-20130423-quesarito-burrito.jpg","width":400,"height":225},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/widescreen/266974-20130423-quesarito-burrito.jpg","width":600,"height":337},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/widescreen/5ed976-20130423-quesarito-burrito.jpg","width":1000,"height":562},{"url":"https://img.apmcdn.org/77170ce09811704b159cac23be4b908af387b81c/widescreen/96f2e8-20130423-quesarito-burrito.jpg","width":1024,"height":575}]}},"short_caption":"Burrito cut in half","preferred_aspect_ratio_slug":"uncropped"}},{"type":"apm_custom_html","attrs":{"html":"CHOW's Supertaster and Heavy Table food editor James Norton joins the Current's Morning Show to talk about the local food scene.\n

\nToday James Norton spoke to The Morning Show's Jill Riley and Steve Seel about his adventures in the realm of secret fast food menues. James shared thoughts about the secret menus and his thoughts about Chipotle's secret menue Quesarito. \n

\n\n

\nJames Norton edits the Upper Midwestern food journal, Heavy Table. He's also the coauthor of a book on Wisconsin's master cheesemakers. For his Supertaster Daily videos, he samples offerings from supermarket aisles and fast-food menus. You can follow him on Twitter, fan him on Facebook, and subscribe to his YouTube channel.","fallback_url":"","fallback_text":""}},{"type":"apm_related_list","attrs":{"title":null},"content":[{"type":"apm_related_link","attrs":{"url":"https://www.thecurrent.org/feature/2013/03/27/eating-and-drinking-with-supertaster-james-norton-girl-scout-cookies","title":"Eating and Drinking with Supertaster James Norton: Girl Scout Cookies","prefix":"","content_id":"01FJD8F0SH4N5223R1F5R5QC0F","content_type":"Story"}},{"type":"apm_related_link","attrs":{"url":"https://www.thecurrent.org/feature/2013/02/27/eating-and-drinking-with-supertaster-james-norton-hot-cocoa-and-fish-bites","title":"Eating and Drinking with Supertaster James Norton: Hot Cocoa and Fish Bites","prefix":"","content_id":"01FJD8EDC28Q7B6P30Z6QCBF76","content_type":"Story"}}]}]}

Eating and Drinking with Supertaster James Norton: Quesarito