El Prieto, a renowned burrito maker known for its authentic California style tortillas, has expanded from Southern California to New York City's Chelsea neighborhood. This move connects the rich culinary traditions of San Diego with New York, making their distinctive flour tortillas, celebrated for their perfect texture and flexibility, available on the East Coast. Juan Carlos Rodriguez, a partner of El Prieto, shares how he transitioned from a different profession to join forces with owner Jorge Vargas, enhancing the burrito scene in Manhattan with a legacy of quality.
"It's actually a pretty great story," says partner Juan Carlos Rodriguez. "I was working in a completely different industry when Jorge and I met: printing, packaging and fulfillment. We connected through mutual friends at a time when I was seriously debating whether to stay in my field or take a leap into something new. Jorge invited me to work with him, and since then, he's been an incredible mentor."
Flour tortillas are magical in that way; they make everything better. Even New York City.
Great burrito tortillas are wide but light, sometimes stretched so thin that they can reach from fingertip to armpit like the famed sobaquera at El Ruso in Los Angeles.
So how is it that after nearly 30 years serving deep Southern California, the El Prieto name has jumped 2,500 miles to New York City - and how does the food hold up?
Collection
[
|
...
]