100 Favorite Dishes: Chipotle Pork "Florito" From East Coast Burrito Factory

John Linn

​
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 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).

Previous 100 Favorite Dishes:
No. 59: Fish tacos from Tryst
No. 60: French toast from Dune Deck Cafe
Favorite Dishes No. 61 through No. 80
Favorite Dishes No. 81 through No. 100