The good stuff, up close
What's in a RITO.
No shortcuts, no filler. Every ingredient earns its spot in the foil.
Cracked fresh. Never powdered, never sad.
Crisped on the flat top until it snaps.
Spiced pork, rendered hot and loose.
Cauliflower cooked in chorizo spices. Plant-based, still fiery.
Diced potatoes fried crispy and golden.
A crispy pile, tucked inside the burrito.
Bell peppers and onions sautéed until sweet.
Melted into every corner. Or leave it out — we get it.
Our recipe. Bright, smoky, unmistakable.
Cool, tangy, spooned on thick.
Sliced fresh. Because this is still NYC.
Bright, sharp, cuts right through the richness.
For the ones who want a little more fire.
We cook in it. Never seed oils. Not once.
Soft flour tortillas, warmed and wrapped tight.
Any burrito can be made gluten free. Just ask.