B'KLYN BURRO

"B’Klyn Burro was founded by two San Francisco expats who brought the Mission-burrito style to various NYC dive bars before opening up shop in Clinton Hill about a decade ago. Their operation still stands out for the small details. Each burrito gets some time on the grill, arriving with a nice crust that adds some extra flavor from the grill’s leftover meat drippings, and seals the tortilla so that your big parcel of food doesn’t burst like an off-brand trash bag. Test their tortilla’s limits  with the C.Hill Rey, which has chopped up pieces of fried, cheese-stuffed chili relleno inside. " - neha talreja, willa moore

"B’klyn Burro was founded by two San Francisco expats who wanted to bring the absurdly huge, perfectly rolled, filled-to-the-brim burrito-style of the Mission to NYC. Each burrito comes with a massive pile of rice, beans, pico, sour cream and fresh avocado rolled up in a tortilla, and your favorite protein, or a specialty filling like chili relleno, or picadillo with potato. Your burrito then gets some time on the grill, resulting in a tasty crust on the whole thing. They have quesadillas and bowls too, but that’s not why we’re here. There’s some seating inside, but if things are too smokey, grab a seat at one of the picnic tables on the covered patio out back. " - willa moore, bryan kim, tiffany yannetta, neha talreja

"B’Klyn Burro was founded by two San Francisco expats who brought the absurdly huge, perfectly rolled, filled-to-the-brim burrito-style of the Mission to various NYC dive bars, before eventually opening their own shop in Clinton Hill. In the decade since, a few more “super burrito” spots have opened, offering a massive pile of rice, beans, pico, sour cream and fresh avocado rolled up in a tortilla, but this one still stands out for the small details. At B’Klyn Burro, each burrito gets some time on the grill, arriving with a nice tasty crust. Not only does that add some extra flavor from the meat drippings, it also seals the tortilla so that your big parcel of food doesn’t burst like an off-brand trash bag. (You can also get your fillings in a quesadilla or a bowl, but that’s not why we’re here.) photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte The burritos aren’t quite as big as their California counterparts, but you certainly won’t leave hungry—you just won’t have to unbutton your jeans afterwards. There’s some seating inside, but things can get smokey. If that’s a case, grab a seat at one of the picnic tables on the covered patio out back. Food Rundown photo credit: Kate Previte Burrito Choose your protein—besides the usual meats like chicken and pork, they’ve got specialty fillings like picadillo with small pieces of potato, longaniza, and poblano pepper. We usually go for the nicely seasoned chicken. You can get black beans or refried beans, but we’d suggest you go with the Mission-traditional whole pinto beans. photo credit: Kate Previte C.Hill Rey Burrito Among the specialty fillings, our favorite is this chili relleno burrito. The chili relleno—breaded, fried, and stuffed with cheese—is chopped up into big pieces, and thrown in with some tomato sauce and the rest of the fillings. Super Baby Burrito Same as the regular burrito, but it’s in a 10-inch tortilla instead of a 14-inch. If you want to avoid the post-burrito slump, this $10 version is still enough food to get you through the afternoon. Frijoles y Queso Burrito Save the refried beans for this classic bean-and-cheese burrito. The bean to cheese ratio is perfect, and the beans have enough flavor on their own without salsa. That said, you can add extra “tata sauce” inside if you want some spicy taco sauce in the mix. The best part? Everything is wrapped up in a 12-inch tortilla, and then seared on a grill dorado-style, until the exterior is golden, crispy, and sealed with the leftover meat drippings and cheese. Tacos These corn tortilla tacos are pretty good, and the grilled green onion is a nice touch, but we wouldn’t go out of our way for them." - Neha Talreja

"From this colorful Clinton Hill taqueria, owner Pepe Urquijo is serving one of the borough’s most accurate representations of the San Francisco-style burrito. The restaurant’s flakey flour tortillas are filled with pico de gallo, rice, and beans, while the trio of crema, cheese, and avocado — what’s sometimes referred to as “a super” in the northern California city — are included by default. The best bet is the knockout garlic butter shrimp, but keep your eyes peeled for the sometimes-there, sometimes-not carne asada." - Luke Fortney, Robert Sietsema

"B’klyn Burro was operating out of food trucks and other kitchens before they landed in their permanent, order-at-the-counter spot in Clinton Hill. Their specialty is S.F. Mission District-style Mexican food. The menu is tight—of course there are burrito options, plus tacos, quesadillas, and suiza."

The Brooklyn Guide