"Popular pop-up Los Burritos Juárez has settled into a tiny new home in Fort Greene. The restaurant, started by former Oxomoco chef Alan Delgado, serves a slim menu of burritos and quesadillas - none exceeding $11 (and all without rice). The burritos are made with Juárez-style tortillas - a rarity in NYC. The thick, lard-y flour tortillas are hand-rolled to order, and no matter which filling you get, the tortilla is what you'll be thinking about days later."
"The frijoles con queso burrito is not your average bean-and-cheese burrito. The filling is rich and luscious, and the Chihuahua cheese has a cheddar-like sharpness. If you only order one other burrito, make it the chicharron en salsa verde. Eat it immediately: the fried pork rinds are still crispy when the burrito is piping hot, and the spicy salsa verde balances the fattiness of the pork. The verde burrito is another solid choice. It's a bit heavier thanks to the combination of the salsa verde-braised brisket and potatoes."
"I visited at 1 p.m. on a Saturday, and they had already sold out of a plethora of items, including all breakfast choices. There were only four burritos on the menu, and one cheese quesadilla. The burritos are smaller than your average burrito, so if you're hungry, order two. Grab a seat at the counter and watch the well-oiled burrito-making machines in action. The chefs are ultra-efficient, but on busy days, your food may take 20 to 30 minutes to come out."
Los Burritos Juárez opened a compact location in Fort Greene, founded by former Oxomoco chef Alan Delgado. The menu is intentionally slim, offering burritos and quesadillas under $11 and served without rice. The defining feature is thick, hand-rolled Juárez-style flour tortillas made to order, with a vegetarian, lard-free tortilla option available. Signature fillings include frijoles con queso with sharp Chihuahua cheese, chicharron en salsa verde with crispy pork rinds and spicy salsa, and a verde burrito with salsa verde–braised brisket and potatoes. Portions are smaller than average, popular items sell out early, and counter seating reveals efficient preparation.
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