"With , Fidel Caballero's progressive look on Mexican food has certainly made an impact. Just shy of the two-year mark, the restaurant has been recognized as a semifinalist from the James Beard Foundation, was listed as one of Bon Appétit's best new restaurants and received a Michelin star . A dish that's received much of the buzz? Caballero's flour and sourdough-tinged tortillas. Now, the same team is opening a day-to-night concept with Caballero' s griddled and chewy tortillas at the forefront."
"Caballero's tortillas will be on full display, cooked fresh and sold by the pack. But if you visit in the morning, you will find them fashioned into Chihuahua-style burritos that are available in three different types: the pollo en mole, the verde with braised pork shoulder and the burnt ends egg and cheese, a nod to their Texas roots with hickory-mesquite smoked barbecued and soft scrambled eggs."
Vato will operate as a tortilleria and bakery by day and a full-service restaurant by night in Park Slope. The venture is run by Fidel Caballero, his wife Sofia Ostos, and childhood friends Paco and Erica Alonso, drawing on an upbringing between El Paso and Ciudad Juárez. Caballero's flour and sourdough-tinged, griddled tortillas will be cooked fresh and sold by the pack and shaped into Chihuahua-style burritos with fillings like pollo en mole, verde with braised pork shoulder, and burnt ends egg and cheese. Pastry chef Erick Rocha will produce pecan tarts, hazelnut-studded cookies and conchas filled with totomoxtle and yuzu cream. Daytime offerings include single-origin Oaxaca coffee and Café de Olla. Evenings will present a casual menu influenced by Basque techniques and Mexican roots.
Read at Time Out New York
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