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Dos Toros Update – Burrito Time

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As you may remember, I gushed over the tacos I ate from Dos Toros. Man, they were good.  And I love their philosophy of using local, sustainable ingredients, not to mention the sustainability of their overall operation.

So, at the time of said taco eating, I was also very curious about their burritos.  The other day, I got a chance to try one, though since it was a takeout burrito I’m not sure the comparison will be truly fair.  That being said…

First off, they get points for wrapping the burrito correction – in foil!

the right wrapping

Believe me, this makes it easy to handle one of these bad boys.  Keeps it warm, too.  And pretty much all taquerias in the Bay Area wrap their burritos in foil.  Dos Toros succeeds in authenticity right off the bat.

Normally, I would get a burrito with black beans; I usually find pinto beans too mushy.  My guy, who graciously brought back the burrito, chose pinto beans.  So, the burrito was a little mushy inside.  However, aside from that, it was damn tasty – lots of delicious stuff in it, including chicken and guacamole and pico de gallo.  There was rice in there, too, which is pretty NorCal authentic.  I did miss the crema, but that’s ok.

Just look at it!  Beautiful.

burrito insides

burrito half

Nom!

This is the closest thing I’ve had in NYC to a Mission-style burrito, and that makes me very happy.  It was delicious – fresh tasting and full of wonderful flavors. However, to make a true comparison, I’ll have to have the burrito in-house and with black beans.  Stay tuned for the next update!

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Dos Toros – An Initial Review

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Back in January, I got wind of a new taqueria in Manhattan, called Dos Toros.  The claim made was that they served good Mission-style burritos.  Having lived in NYC for almost five years (and on Long Island for four), I can tell you that I’ve heard many make this claim, but none have delivered.  And having lived in the Bay Area for 9 years, I think I’m a pretty good judge of what makes for a good Northern CA burrito.

Many of us Bay Area “expats” wish for a source for a proper burrito in NYC, and are constantly on the lookout for something that even comes close.  I’ve been disappointed time after time, but I had great hopes for Dos Toros.  I mean, the owners, Leo and Oliver Kremer, grew up in the Bay Area and ate lots and lots of burritos in SF, so that’s a great start.

I’m happy to say – I think I have found what I’m looking for.

As we were walking home from an awesome evening of beautiful music, we found ourselves on Fourth Ave, a little bit hungry.  All of the sudden I looked to my right and saw the bright orange Dos Toros sign, glowing in the dark.  My eyes and my stomach told me I had to check it out.

Now, since we encountered the establishment at about 10:30pm, I didn’t want to ingest an entire (or even half of a) burrito – I know better than to suck one of these down so close to bedtime (which was around midnight).  So, I chose a taco.  I ate a lot of tacos at Bay Area taquerias, and I know what I like.

This was an excellent decision, as the taco was just enough to satisfy me.  I chose a pollo asado taco, and my guy got a simple bean and rice taco, both served with guacamole, pico de gallo, and green sauce.  And both were absolutely delicious.

This taco is special.  The tortilla itself is made locally by Tortilleria Nixtamal in Corona/Queens, and it was fabulous – such wonderful texture and fresh taste; the chicken is raised without antibiotics or hormones; the rice is cooked with chicken broth, which makes it more nourishing than if it was cooked simply with water.  As for the rice and beans, the beans come from Cayuga Organics, the people that supply dry beans and grains for our CSA.  They grow the best beans I’ve ever eaten.  Plus they are local, just a little ways upstate.

Additionally, their utensils and paper products are biodegradable; they compost and recycle; they clean with non toxic, biodegradable products. And like a lot of places these days in NYC, they use reclaimed wood for their tables, chairs, and wall paneling materials (from a barn upstate), and reclaimed tin for the ceiling. To top it off, their energy comes from renewable energy sources. A+ in sustainability.

I plan to return to try one of the burritos, which will be the true test. I have high hopes – Dos Toros, I expect you’ll have the burritos I’m looking for!  I’ll take pictures next time, too.

Dos Toros Taqueria
137 4th Avenue
New York, NY, 10003
212-677-7300
info@dostorosnyc.com