In the heart of Park Slope, a culinary gem awaits those willing to brave the queue. Introducing Vato, the brainchild of Chef Fidel Caballero, where the humble burrito is elevated to an art form.
A Michelin-starred chef's casual venture: Vato is the latest creation from Chef Caballero, who already wowed New Yorkers with Corima's exquisite flour tortillas. Now, he's bringing his expertise to a laid-back bakery, offering a unique twist on Mexican cuisine.
Northern Mexican Burritos: These burritos are a far cry from the typical fare. They're thinner, open-ended, and generously filled. The star of the show is the pollo en mole burrito, a masterpiece of tender chicken chunks smothered in a rich mole negro sauce. But don't overlook the simple pleasure of refried beans and melted asadero cheese, a classic combo made extraordinary with Vato's signature salsas.
Pastry Perfection: Beyond burritos, Vato's Mexican pastries are a must-try. The concha, a fluffy delight made with totomoxtle and filled with yuzu curd, is a textural masterpiece. And for those with a sweet tooth, the churro whorl is a moist, caramel-less wonder. But here's where it gets controversial—is a churro truly complete without caramel?
The Ordering Experience: Vato operates as a counter-service joint, which might catch first-timers off guard. You'll order at the front, where the pastries of the day are on display. But be warned, the line can get lengthy during peak hours. After ordering, you'll wait near the register for your coffee or pastries, then move to the back to collect your burritos. It's a unique setup that might leave you scratching your head.
Dining and Takeaway: The dining room is cozy and fills up quickly, but on sunny days, the back patio is a hidden gem. And for those who want to recreate the Vato experience at home, you can purchase the famous tortillas in packs of 10.
The Verdict: Vato is a must-visit for burrito enthusiasts and pastry lovers alike. Its unique take on Northern Mexican cuisine is worth the wait, offering a delightful blend of flavors and textures. But is it worth lining up for? Share your thoughts in the comments below!
