B'klyn Burro

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.)

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.