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'Miracle' Mission-Style Burrito Joint B'klyn Burro Coming to Clinton Hill

By Alexandra Leon | June 3, 2016 2:50pm | Updated on June 6, 2016 8:54am
 Pepe Urquijo is opening the first B'klyn Burro brick and mortar at 922 Fulton Street next month. The store features a mural by San Francisco artist Benjamin Rojas, known as Mincho Vega.
Pepe Urquijo is opening the first B'klyn Burro brick and mortar at 922 Fulton Street next month. The store features a mural by San Francisco artist Benjamin Rojas, known as Mincho Vega.
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Pepe Urquijo

CLINTON HILL — For Pepe Urquijo, burritos are more than just ingredients wrapped inside a flour tortilla.

The owner of B’klyn Burro, which is opening its first brick-and-mortar location at 922 Fulton St. next month, likens each bite to a near religious experience.

“I can’t believe I'm saying this, but every burrito in itself is like a little miracle,” he says, stifling his laughter, but with a gleam in his eyes. “I hear trumpets playing and the theme from 'Rocky' at the same time.”

Urquijo is setting up shop in Clinton Hill after three years of selling his San Francisco Mission District-style burritos at pop-ups in bars across Brooklyn, including a two-year stint at Williamsburg bar Don Pedro.

The Los Angeles native, who spent 17 years in San Francisco, said he became obsessed with finding a burrito like the kind he had back home when he moved to New York six years ago.

“When I came out here, I think I was in some ways just really missing home. I was really missing the food from back home,” he said.

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All photos courtesy B'klyn Burro.

But he soon found out that landing a true Mission-style burrito was rare in the city.

The difference in style isn’t one that Urquijo can describe simply by ingredients or flavor. Instead, he said it boils down to 150 years of history and Mexican migration patterns.

He said most Mexicans who’ve migrated to New York City in the last 30 to 40 years come from the southern regions, where flour tortillas aren’t commonly used and you’re unlikely to see a burrito on the dinner table.

With West Coast burritos, which are influenced by northern Mexican cooking, including that of his father’s home-state of Sonora, “You’re getting that history in every bite,” Urquijo said.

No matter where the burrito was born, Urquijo said the Mission District is where it came to be what it is today.

“It doesn’t matter who invented them or where they come from, let’s all agree that they were perfected in San Francisco in the Mission District,” Urquijo said.

And now, he is giving the Mission-style burrito a permanent home in Clinton Hill.

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B’klyn Burro will serve the massive burritos, along with tacos, quesadillas suizas (quesadillas with meat), and Chupa Chips (the restaurant's version of nachos). For dessert, the restaurant will provide chulas, or deep fried flour tortillas topped with honey and cinnamon, and eventually churros.

Prices will start around $4 to $6 per taco or $10 for three. The burritos and quesadillas will cost more.

Initially, the restaurant will be open from 4 to 10 p.m., but Urquijo hopes to expand those hours to include breakfast burritos and late-night snacks.

Pending approval of B’klyn Burro’s liquor license, Urquijo plans to serve wine and beer, including 32-ounce Corona bottles, called caguamas, and eventually margaritas.

The restaurant seats 12 to 15 customers inside, and includes an outdoor patio that seats an additional 12 to 15 people.

B’klyn Burro will officially open in July, but until then customers are welcome to stop in if the door’s open and there’s food in the kitchen, Urquijo said.

The burrito maker will also continue to sell the bundled goodies at Brooklyn bars, starting at Bed-Vyne Brew at 370 Tompkins Ave. in Bed-Stuy.

For updates on B’klyn Burro, check its Facebook page.

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