{"id":451699,"date":"2025-12-16T21:05:32","date_gmt":"2025-12-16T21:05:32","guid":{"rendered":"https:\/\/www.europesays.com\/us\/451699\/"},"modified":"2025-12-16T21:05:32","modified_gmt":"2025-12-16T21:05:32","slug":"the-northern-mexican-style-burritos-worth-lining-up-for-in-park-slope","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/451699\/","title":{"rendered":"The Northern Mexican-Style Burritos Worth Lining Up for in Park Slope"},"content":{"rendered":"

Fine dining Michelin-starred Chinatown restaurant Corima<\/a> already has a perfect flour tortilla<\/a>, and that became the basis<\/a> of chef and owner Fidel Caballero\u2019s new casual daytime bakery, Vato<\/a>. The soft tortillas are highlighted in Northern Mexican-style burritos, which are thinner and open-ended (embrace the mess). The bakery, which opened this fall, boasts a short-but-strong list of Mexican pastries. Coming soon: Basque-meets-Northern Mexican food and drinks at night in the same narrow space. Tips are collected in a molcajete next to the register.<\/p>\n

It\u2019s a counter-service joint, so place your order at the front (there might be a line, especially around early breakfast and lunchtime), where you can see an open display of the day\u2019s pastries, and get your number. You\u2019ll wait near the register if you ordered a coffee or pastries, and then move to the back of the counter to pick up your burritos. It\u2019s a little confusing.<\/p>\n

The small dining room in the back fills up fast. There\u2019s a back patio, though, for nice-weather days.<\/p>\n

You can bring home the tortillas in packs of 10.<\/p>\n","protected":false},"excerpt":{"rendered":"Fine dining Michelin-starred Chinatown restaurant Corima already has a perfect flour tortilla, and that became the basis of…\n","protected":false},"author":3,"featured_media":451700,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,174767,405,403,5226,5225,5228,5227,67,586,132,5230,68,2969],"class_list":{"0":"post-451699","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-dining-reports","10":"tag-new-york","11":"tag-new-york-city","12":"tag-newyork","13":"tag-newyorkcity","14":"tag-ny","15":"tag-nyc","16":"tag-united-states","17":"tag-united-states-of-america","18":"tag-unitedstates","19":"tag-unitedstatesofamerica","20":"tag-us","21":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115731282241796606","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/451699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=451699"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/451699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/451700"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=451699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=451699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=451699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}