In college, this joint Felipe’s opened up not far from my dorm, and everyone started going there for burritos and tacos all the time. Though my classmates from San Francisco and other parts of Boston were acquainted with the assembly-line format of this sort of burrito place, I was amused and amazed to watch the burrito assemblers go. Tortilla: steamed! Cheese: melted! Beans: scooped! Meat: chopped! Sour cream: gobbed on! Burrito: rolled. Go, go, go.
Though you don’t really want to be in the business of making small batches of burritos, because where’s the assembly line fun in that, you might want to add these to your repertoire if a) you’re having a party or b) you could eat burritos all day, every day. I interviewed one of the founders of Dos Toros and tested the formula at home to make burrito-making more approachable. You can read the full piece, with recipes and tips, over at First We Feast.
