Lamb, beans, avocado, crema, queso oaxaca, salsa fresca: the bomb.
Photo: Blake Mathew
Danny Bowien has whittled down his recent burrito-making experiments at Mission Cantina into a formidable menu of no fewer than seven different varieties, which are now all available for delivery via Caviar below 60th Street. The vegetarian option is $9, and the others — from carnitas to fried skate to brisket — are ten bucks each. Chips and chicharrones are also available, as well as guac and peanut-cucumber salsa, and the whole rotisserie chicken is $32.50, which pretty much calls out for a side of the house-creamed masa. [Caviar]
