The Northern Mexican-Style Burritos Worth Lining Up for in Park Slope | Eater NY

"A casual daytime bakery from chef and owner Fidel Caballero, this narrow Park Slope spot builds on Corima’s perfect flour tortillas to showcase Northern Mexican–style burritos that are thinner and open-ended (embrace the mess) alongside a short-but-strong lineup of Mexican pastries; tips are collected in a molcajete next to the register, and Basque-meets–Northern Mexican food and drinks are coming at night in the same space. The pollo en mole burrito ($12) is deeply rich, with braised chicken chunks in a flavorful mole negro; the simple refried beans and melty asadero cheese burrito ($9) is wholly satisfying, and add both the green and red salsas to all burritos. For sweets, the concha ($7) is fluffy, made with totomoxtle (corn husks), topped with a craquelin, and filled with bright yuzu curd — it’s so soft and light — while the churro whorl ($7) is extremely moist, though I wish it came with a side of caramel. It’s counter-service: order at the front (there might be a line around early breakfast and lunchtime) where pastries are displayed, take a number, wait near the register for coffee or pastries, then move to the back of the counter to pick up burritos — it’s a little confusing. The small dining room in back fills up fast, but there’s a back patio for nice-weather days, and you can bring home the tortillas in packs of 10." - Nadia Chaudhury