No. 58: Chipotle Pork "Florito" from East Coast Burrito Factory
What makes an East Coast burrito so good? First, there's distribution
of goods. The burrito makers at the tiny shop (and there are two,
co-owners Hal Hochhauser and Rebecca Leven) know that great ingredients
mean squat if they're not spread around. You have to be able to taste
each element in each bite. You'll never bite into a wet load of sour
cream or just a mouthful of rice. Secondly, they don't put everything in their burritos. Each
burro is pretty much restricted to six or seven ingredients, and you
can discern each one from the others. Sour cream, cheese, lettuce,
salsa, rice, beans, and meat. Guacamole is served where it should be,
with chips and salsa on the side. Lastly, those ingredients are
topnotch. The chipotle burrito above features shredded pork, and it's
juicy, tender, and flavorful. The salsas are housemade too, and they
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don't hold back on the heat. The habanero hot salsa is spicy enough to actually give you fits. But it's strangely
addictive all at once and the perfect foil to the starchy, cheesy,
cooling bits of the Florito (that's a burrito with rice and black beans, dig).