Son del North

"In places like Los Angeles, it’s much easier to find burritos without rice: not so much in New York. Son del North opened last month, a tiny takeout counter that’s already cementing itself as a welcomed addition to New York’s burrito scene, thanks in part to its homemade Sonora-style flour tortillas. The kitchen is under the direction of Annisha Garcia, from Tijuana, Mexico, who was the 2021 Chopped Grand Champion." - Emma Orlow, Eater Staff

"A burrito is only as good as its tortilla—is a new life motto we made up. Try the burritos at Son del North and you’ll see what we mean. This fast casual burrito counter on the Lower East Side flies theirs from Sonora, which is famous for chewy, flaky tortillas with a high fat content. This spot is also adamantly anti-rice, instead packing mayocoba beans, big chunks of avocado, cheese, and your protein of choice into their rolls. There are five options and our favorite is the steak, thanks to a flavorful coating of sala roja. Son del North is open until 12am, and can be mobbed by the Orchard Street bar crowd, but they keep it moving and those tortillas are worth it." - neha talreja, willa moore

"A burrito is only as good as its tortilla—is a new life motto we made up. Try the burritos at Son Del North and you’ll see what we mean. This fast casual burrito counter on the Lower East Side flies in their tortillas from Sonora, which is famous for chewy, flaky tortillas with a high fat content. This spot is also adamantly anti-rice, filling up instead with mayocoba beans, big chunks of avocado, cheese, and your protein of choice. There are five options and our favorite is the steak, thanks to a flavorful coating of sala roja. Son Del North is open until 12am, and already mobbed by the bar crowd, but they keep it moving and those tortillas are worth it." - molly fitzpatrick, bryan kim, neha talreja, willa moore, will hartman

"This Lower East Side spot only has five things on its menu, and they’re all burritos (plus a couple of add-ons, and chips). The food is Northern Mexico-style, with Sonoran flour tortillas, and fillings like carne asada, shrimp and monterey jack cheese. Don’t expect any rice in your wrap—according to their website, the burritos only include beans, avocado, and various salsas." - will hartman

"Son Del North is adamant about one thing, and that is that there is not, and will never be, any rice in their burritos. It’s the only thing painted on the walls of this tiny fast-casual burrito counter on the Lower East Side, and it’s a fantastic move that really lets the other fillings shine. Every burrito has buttery mayocoba beans, big chunks of avocado, and a generous amount of cheese, wrapped up in a flaky, chewy tortilla flown in from Sonora. It’s an all-around creamy mix, which you can get with a variety of fillings, but the steak is our favorite. Open until 12am, Son del North can get mobbed with people drinking their way down Orchard Street, but the staff keep it moving. There are no seats, just a couple of benches on the sidewalk. It’s not the ideal set-up for dumping Son’s roasted green chili sauce on each bite—so take yours to go. Food Rundown photo credit: Son Del North Carne Asada You can get chicken, shrimp, and vegan chorizo, but we’d prioritize the steak. There’s so much meaty flavor in the salsa-roja covered steak and grilled onions. photo credit: Son Del North Camaron Ranchero Full of shrimp in a heavy ranchero sauce, get this one if you’re a salsa lover. The smoky, fire-roasted tomato flavor sticks out more with a lighter protein. photo credit: Son Del North Frijol Con Queso The bean-to-cheese ratio in this is 20:80. Skip, unless you just want a giant cheese roll in a really good tortilla, which we’d totally understand. Pollo Asado They go with salsa verde for the chicken, alongside strips of poblano peppers in a creamy sauce. Decent, but the flavors don’t pop the way they do in the steak and shrimp. Cauliflower Chorizo Con Papas The peppery chorizo flavor is there, but the cauliflower could be crispier to keep it from turning into mush with the potatoes." - Neha Talreja