'burritos' on Serious Eats

Indian Burrito with Spinach, Chickpeas, and Tomato

My wife has demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it. More

Stan's Cafecito is South Williamsburg's Neighborhood Burrito Spot

During the dog days of summer, Stan's Cafecito hides behind a bamboo roller shade that provides cover for the few lucky guests who have snagged a stool at the window while they wait for their iced coffee or breakfast burritos. The tiny, table-less space in south Williamsburg houses a sparing kitchen with little more than an electric skillet and griddle; it would be easy to miss all together, if not for the line out the door. More

Which Chain Makes the Best Veggie Burrito?

Let's look past the bean & cheese. Obama may not have mentioned this in his DNC speech, but as a nation it is imperative that we move past the bean & cheese as the only available option for vegetarians at our taco chains. The B&C has its place, of course, but we were looking for more than just sloppy pinto beans and greasy cheese in this tasting. Taco Bell, Del Taco, Chipotle, Baja Fresh, Rubios and Wahoos battle it out for the title of best vegetarian burrito. More

Fast Food: Dunkin' Donuts Southwest Breakfast Burritos

Good morning, Serious Eaters! Are you sick of tacos yet? I'm sick of tacos. I like eating them but I'm tired of having them shoved down my throat. I prefer burritos, which is tough luck now that tacos have taken over the stuff-in-a-tortilla market at lunch, dinner, and dessert; let's hurry up and talk about breakfast burritos before the taco thugs storm the morning, too. More

Mexican Eats: Downtown Bakery

Downtown Bakery has been serving Mexican food in the East Village for almost twenty years. If you haven't eaten their burritos, swollen with refried black beans and crumbly orange rice, or indulged in the hangover obliterating powers of their huevos rancheros, then you've at least walked under the blue and white awning that shoots over the sidewalk. Downtown Bakery began as an Italian establishment, but over the years it's become a staple taqueria in the East Village. More

The Best Beers to Drink with Takeout

"I don't feel like cooking tonight. Let's grab some take-out." Who hasn't said that at least once? No matter how much you like to cook, sometimes you just aren't feeling it. In those instances, a delivery pizza or a jog around the corner for Chinese is just the ticket. While you're out, pick up some beer. But what beer to choose? Here are some general pointers to help you find a good match for whatever dishes you're ordering. More

Los Angeles: At Yuca's Taco Stand in Los Feliz, Consider the Burrito Instead

It doesn't take long in any Los Angeles taco conversation to wind your way around to Yuca's, the deep-rooted Loz Feliz taco closet situated in a liquor store parking lot. Well, it's the size of a closet anyway, which must make it hard to store all the awards they receive. From the James Beard award (in the "America's Classics" category) to local March Madness-style taco brackets, Yuca's just wins, baby. Though it might be wiser to order the burrito instead of the famous tacos. More

ChicharrĂ³n Burrito

This is deep-fried pork belly on top of a pile of puréed beans enriched with flecks of melted cheese, which can be rolled up into a tortilla so that, depending on when you eat the pork belly, it is either chewy and saturated with bean-y flavor, or still crispy and dry. More

We Tried Everything at Chipotle's New ShopHouse Southeast Asian Kitchen in D.C.

There's been a lot of buzz around town surrounding the opening of Chipotle's new Southeast Asia-inspired ShopHouse, despite the company's best efforts to keep it under wraps. While it's still unclear as to why CEO Steve Ells would open the first (and only planned) location here in D.C., residents seem to be pretty pleased about it. I put my math-minded friend in charge of ordering to make sure we got every ingredient in every category in at least one bowl and banh mi. More

What Next Iron Chef Nate Appleman Has Been Doing at Chipotle

Some of you became familiar with chef Nate Appleman during his intense stint on The Next Iron Chef. Appleman was known for his nose-to-tail style of cooking, not to mention being ultra competitive. Quite a bit has changed since then. He's now eating on vegetarian burrito from Chipotle every day (he's serious) and working the line at the chain's Manhattan test kitchen. "Chipotle is the first restaurant I've worked in since I started at 14 that doesn't have a freezer." More

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