date:Oct 10, 2012
burritos are large, and that's about it.
The tortas, made from fresh, house-made rolls, are split down the middle, spread with mayonnaise, and secured to the flat-top, which must be cranked to 11. In 30 seconds the bun has formed a golden crust, a toasted mantle to lay swatches of avocado, Oaxacan cheese, rings of sweet white onion, a shmear of pinto beans, pickled jalapenos, lettuce, and a thick cutlet of chicken, milanesa de pollo. The bread is soft and chewy on the outside, toasted at the mi