The 10 Best Burritos in Phoenix - Eater Phoenix
"Doug Robson is yet another burrito minimalist, choosing to center the meat filling without any distraction. His barbacoa begins with four beef cuts — chuck, rib tips, cachete, and suadero — all seasoned, wrapped in a banana leaf, and slow-cooked for five hours. The beef blend and method yield an intense barbacoa adorned by nothing but its flour tortilla robe. Still, a red salsa with sesame seeds and a hard chile de arbol heat makes a welcome addition." - Chris Malloy
