Santa Fe BK
Southwestern restaurant (US) · Williamsburg ·
Southwestern spot with green chile burritos & burgers
Southwestern spot with green chile burritos & burgers
"Santa Fe BK makes margaritas as God intended: muddled by hand with tequila, triple sec, and citrus, available in single or double portions, spicy or non-spicy. The cocktails are a strong vote of confidence for the smothered burritos and enchiladas that follow, comforting dishes that are rarely done justice in New York City. Order them blanketed in red or green sauce (made from Chimayo and Hatch green chiles, respectively) or a mix of both, called “Christmas style.” In the mornings, they serve some of our favorite breakfast burritos out of a takeout window." - Eater Staff
"Opened in 2021 during the pandemic, this spot proudly flies the sunburst flag of New Mexico out front and offers a menu that includes green chile enchiladas, mac and cheese, and taco salads. From noon to 3 p.m. every day their bargain green chile cheeseburger ($9) features a pickle-y topping of famous Hatch chiles, American cheese, onions, and a nicely grilled patty on a branded brioche bun. Early risers can get a green chile burrito between 8 a.m. and noon — equally good and hard to find in NYC." - Robert Sietsema
"I noted that Santa Fe BK is another example of a spot increasingly doing flour tortillas justice alongside other newcomers." - Emma Orlow
"I found that Santa Fe BK, a Williamsburg New Mexican restaurant known for its stellar breakfast burritos, now sells its tortillas for at-home cooking, available via the takeout window every day from 8 a.m. to 3 p.m." - Emma Orlow
"I found a breakfast burrito here that actually scratches the itch most NYC burritos can’t: a thin, homemade flour tortilla shelters a snack-sized, roughly $10 burrito in which sausage and green chile seep into soft scrambled egg and the addition of hash browns makes a handheld feel like a full meal. They’re pre-made in bulk and kept warm under a heat lamp at the front, and the takeout window rarely has a line." - Luke Fortney