Call us biased, but here at The Bold Italic we think that the West Coast is just better than the East Coast. There are those out there in NYC who will most likely disagree. But there is one thing we can all agree on – NYC don't know shit about Mexican food. 

Every one of my friends who has tried to make it out there in the big city has the same complaints: the alcohol and produce are outrageously expensive and most importantly, that there is not a darn good burrito to be found in any of the boroughs. New York may be one of the biggest and most lauded food cities in the world, but New Yorkers don't know the difference between carne asada and carnitas, they aren't capable of coaxing the deep flavors of chile verde out of their pork, and they probably think avocado can substitute for guacamole in a burrito (P.S. it cant.)

But there is one Brooklynite willing to put in the work to change all that. Pepe Urquijo, a documentary film maker, moved to Brooklyn, but he left his culinary heart in San Francisco. He missed his beloved Bay Area food offerings so much that he decided to recreate a San Francisco taqueriá in Brooklyn, an area widely known to be devoid of anything good in a tortilla. His burrito mission started with a taquero (burrito/taco chef) search. With the help of his West Coast friends, Pepe put up flyers all around the Mission looking for a chef to export to Brooklyn. Many people responded, but few filled his criteria of experience, authenticity, and willingness to move to the East Coast. Finally, he found Feliz, a chef of more than 15 years. Once Feliz arrived in NYC and showed his skills, everything fell into place. This Saturday marked the arrival of B’klyn Burro, "Mission Burritos from SF 4 BK."

So will B’klyn Burro be able to represent? They have some pretty big shoes to fill. I hope that B'klyn Burro will do SF justice and bring the Mission burrito magic to the East Coast. But hey, when it comes to Mexican food New York's palette is fairly unrefined. So, if they serve a warm tortilla actually wrapped in tinfoil, they are one step closer than what is currently being offered.