Los Burritos Juárez - Review - Clinton Hill - New York - The Infatuation
"Until Los Burritos Juarez, our definition of NYC tortillas was pretty narrow. They were either corn or flour, always thin, sometimes good but often mediocre, and hardly ever the whole point. But when we found Los Burritos Juárez in the backyard at Doppelgänger, things shifted. The flour tortillas in theirJuárez-style burritos are made with lard and hand-rolled to order by the chef. They're so thick that comparing them to the warmest and freshest pita wouldn't be wrong, and they do an exceptional job soaking up the various fillings. Options change from pop-up to pop-up: there’s always guisos like chile colorado with fatty and fall-apart chunks of beef, and vegetarian iterations like bean and cheese. Still, it's the tortillas that'll make you go back for round two, or ask if you might possibly be able to take a tortilla to go, and slip it into your pocket for safekeeping. Keep an eye on their Instagram for upcoming pop-ups, and updates on their brick-and-mortar, which is opening on Myrtle Avenue in Fort Greene sometime in summer 2025." - Willa Moore
