A burrito chain that's a better alternative to Chipotle is expanding to Chicago - here's what it's like to eat there
Dos Toros is planning an expansion beyond the New York City market, and if it manages to keep its current model of good food fast, it can easily make it elsewhere.
The chain also composts its utensils and food.
Dos Toros — once again, just like Chipotle — makes sustainability a major pillar of its business model. Frankly, you can taste it: The veggies are fresh, and the meat is done right, which is a nod to the kitchen staff as much as it is to their sources.
The serving sizes are comparable to Chipotle, meaning they're huge and filling. I barely finished, but it was so good I had to keep going.
If you're in a jam, the napkins provide a step-by-step guide to tackling your burrito or quesadilla. Luckily, I managed to pull through without it.
But the steak is juicy and cooked perfectly, and the rich cheese makes it an incredibly filling meal. I'm pretty impressed.
The steak quesadilla is pretty packed with ingredients. I expected a flat, classic quesadilla, but this is really a loose burrito with extra cheese in it, which is far from a bad thing. That being said, it's very difficult to eat because it falls apart quickly.
I chose the smokey sauce, which is precisely that. It's rich with a smoked barbecue taste, and it has a slight, but noticeable spicy, kick to it as well. It melds perfectly with the cooling crema and guacamole, and it adds smokiness to the tender and well-seasoned chicken.
While Chipotle's burritos and bowls generally have a light, crisp taste to them, Dos Toros goes for rich and savory. This is where Dos Toros' sauces come into play: With choices of verde, smokey, or habanero, there are a few ways your burrito experience can go.
After a quick and easy ordering process, I have my pollo asado plato and my carne asada quesadilla, which is rolled up, essentially making it a loosely packed burrito.
The set-up is exactly like Chipotle's, with the line moving down as you choose what goes into your delicious meal. Another difference, however, is the rice. It's a richly flavored yellow rice that tastes much more savory than Chipotle's signature cilantro lime recipe.
You heard right: Dos Toros serves quesadillas, a big difference from Chipotle. The prices are similar, except that adding guacamole is much cheaper. Adding guac costs $1 — except with tacos, where it costs only 50 cents.
I'm hungry, so I step right up for my order. I'll choose a chicken plato — their name for a burrito bowl — and a steak quesadilla.
The interior feels cozy and rich, with vibrant red walls and natural wood everywhere.
It's a cool night — the perfect time to warm up with some Tex-Mex food at this Dos Toros on 23rd Street and Park Avenue in Manhattan.
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