East Village's Electric Burrito serves up hefty, San Diego-style California burritos loaded with crispy fries, carne asada, and hearty breakfast options.
"When fries wind up in burritos, it can go one of two ways. Either the fries are drastically soggy and weigh the whole operation down, or they're the perfect golden, crispy additions to your handheld meal. At Electric Burrito on St. Marks, expect the latter. This counter-service spot's California burritos use french fries in place of rice, and wouldn’t be out of place at a stand in San Diego. You can also order their Conga burritos which are just as noteworthy and come with beans, rice, crema, and your choice of protein." - neha talreja, willa moore
"The excitement was palpable when this San Diego style burrito carryout (okay, there are a few seats along a counter) right on St. Marks opened in 2021. The menu is evenly divided into breakfast burritos and specialty burritos, with the former often containing french fries. Who can resist fries in a burrito? Meat choices include pollo asado, carnitas, and carne asada, but there are plenty of vegetarian options, too." - Robert Sietsema
"This burrito spot, which serves tacos and carne asada fries, caused a sensation when it opened on St. Marks Place last year for putting french fries in its burritos in San Diego style. The menu is divided into breakfast burritos and those that can be eaten around the clock. A favorite is the Johnny Utah, filled with carne asada and shrimp." - Robert Sietsema
"The breakfast burritos at Electric Burrito break more rules than they follow. They have french fries in them, and the eggs are fried rather than scrambled. From there, refried beans, cheese, and breakfast meats like chorizo and bacon can be added. For $12 to $14, these are some of the biggest breakfast burritos in town." - Luke Fortney, Emma Orlow
"Electric Burrito specializes in California-style burritos served in breakfast and lunch permutations and big as baseball bats. And nearby Tompkins Square is a great place to enjoy them." - Robert Sietsema
