NYC Burrito Makers Have Weak Arms

Everyone thinks that the secret to our excellent burritos is the ingredients. New theories indicate that it’s all in the upper body strength of the maker.

The recently NYC transplanted sexpigeon has more to say on the matter.

P.S. Pret-ty sure that’s Dos Toros. A place I visited last summer and of which I posted a very similar evaluation concerning proper rolling technique:

…the pierced and tatt’ed young lady who wrapped my burrito really didn’t know what she was doing. Her end folds were way too big pushing all the contents to the middle. She tried to cover things up with an exaggerated triangle fold to bring the edges in, but this just resulted in burrito contents shooting out of the tip at a higher velocity after the second roll. The whole structural integrity of the burrito was therefore compromised, as you can see from the cracking of the overloaded bottom half…

[via sexpigeon]

4 Responses to “NYC Burrito Makers Have Weak Arms”

  1. MrEricSir says:

    You don’t go to NYC for the burritos any more than you come to SF for the bagels.

  2. dmadey says:

    “this stuff’s made in New York City?!”

  3. SCUM says:

    White people making burritos?