"Fine dining Michelin-starred Chinatown restaurant Corima already has a perfect flour tortilla, and that became the basis of chef and owner Fidel Caballero's new casual daytime bakery, Vato. The soft tortillas are highlighted in Northern Mexican-style burritos, which are thinner and open-ended (embrace the mess). The bakery, which opened this fall, boasts a short-but-strong list of Mexican pastries. Coming soon: Basque-meets-Northern Mexican food and drinks at night in the same narrow space. Tips are collected in a molcajete next to the register."
"The pollo en mole burrito ($12) is deeply rich, the chicken chunks braised and served in such a flavorful mole negro sauce. Vato's simple pairing of refried beans and melty asadero cheese ($9) is wholly satisfying. Add both the green and red salsas to all burritos. For sweets, the concha ($7) is a fluffy one made with totomoxtle (corn husks), topped with a craquelin, and filled with a bright-tasting yuzu curd inside - it's so soft and light."
Chef and owner Fidel Caballero built Vato around a perfected flour tortilla from his Michelin-starred Chinatown restaurant, Corima. The bakery highlights the soft tortillas in thinner, open-ended Northern Mexican-style burritos designed to embrace the mess. Menu standouts include a deeply rich pollo en mole burrito and a satisfying pairing of refried beans with melty asadero cheese; both green and red salsas are recommended. Pastries feature a totomoxtle concha filled with bright yuzu curd and a very moist churro whorl. Counter service requires ordering at the front and picking up burritos at the back. Tortillas are sold in packs of 10.
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