Crew will film at Bigham Tavern in Mount Washington Wednesday.
It's the Thanksgiving feast you can hold in your hands.
Turkey chunks, bread stuffing, mashed potatoes, gravy and corn stuffed into a flour tortilla.
Depending on the kind of person you are, you'll either be glad or sad that they serve the cranberry sauce on the side.
It's back at Mad Mex locations in this region and beyond, where over the past four autumns it has become the restaurants' most popular seasonal burrito.
It was invented by Matt Glick, Mad Mex "Director of Kitchen Ops," in Philadelphia.
"It came up, as most good food ideas do, after a drunken rampage in Center City one night," recalls Mr. Glick, who describes walking into a Midtown Diner at 3 or 4 a.m. with the then-Mad Mex general manager and telling him, "You know what I really want right now? Thanksgiving dinner."
Within days, the Gobblerito was, literally, a wrap. Customers gobbled 'em up.
"It just hit right away," says Mr. Glick, who knew the idea was good -- "I mean, who doesn't like Thanksgiving?" -- but not how good. "We didn't expect it to take off like it did. The stores were running out of them left and right and scrambling to keep up."
Mad Mex kept expanding the special's fall run. This year, they built anticipation with a countdown at madmex.com, then announced on Facebook that they were dropping the Gobblerito on the Friday before its official Oct. 25 launch. The first person who came to Cranberry (of course) and the other five Pittsburgh-area locations, as well as Philadelphia, State College and Pittsburgh, got theirs free with a Gobblerito T-shirt.
"It's kinda taking on a cult of its own," says Mr. Glick, who claims to eat one daily. "The only thing missing [from it] that I love is green bean casserole."
The $9.75 "burrito-o-plenty" will be available all this month. His tip: Takeout. "If people don't have anywhere to go on Thanksgiving, you can load up on them the night before. They reheat wonderfully."
Next month, Mr. Glick will unveil his newest creation: a Christmas-themed burrito that he excitedly describes as "kind of a play on a pot roast dinner -- braised short ribs, garlic mashed potatoes, baby onions, carrots and peas."
It's yet to be named.
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Bob Batz Jr.: email@example.com or 412-263-1930.