Rather than heatedly debate over presidential candidates, students incessantly argue over the leading burrito joint in Atlanta, each presenting their case for why their favorite is the best. On an empty stomach and with some cash to blow, I journeyed around the city to find the finest burrito, visiting the most prominent burrito restaurants, Willy’s, Moe’s Southwest Grill, Chipotle, and Bell Street Burritos. As a burrito and Mexican food enthusiast, I knew I wouldn’t be disappointed.
I began with Moe’s (1544 Piedmont Ave.), where I ordered a chicken burrito with black beans and rice, corn, cheese, lettuce, salsa, sour cream and a pinch of cilantro. Filled with abnormally yellow-orange corn and wrapped in a tough, crusty tortilla, the first burrito left me discouraged.
As I took my first bite, however, I was pleasantly surprised by the combination of grilled chicken and fresh veggies. Altogether, the tortilla was hard to bite into, the salsa tasted like straight chopped tomatoes, and the beans and rice were unusually dry. Being the cheapest burrito on “Moe’s Monday” with a price of $5.75, this burrito would be worth it if one extra dollar is worth burning your taste buds off.
My next stop was Willy’s (650 Ponce De Leon Ave.) Although very similar to Moe’s, Willy’s had an altogether better taste and quality. Again, I ordered a chicken burrito with black beans, rice, corn, cheese, lettuce, salsa, sour cream and a pinch of cilantro. The tortilla was soft, creating great structural integrity, which held the bursting burrito together. The meat, although grilled, had a pulled texture with an intense adobe flavor, which was the perfect compliment to the milder beans and rice.
My mouth was watering as I began to unwrap the sacred Chipotle burrito from its foil. At Chipotle (718 Ponce De Leon Ave.), I ordered yet another chicken burrito with black beans, rice, corn, cheese, lettuce, salsa, sour cream and a pinch of cilantro. I was excited to see how it would hold up against the other three since it’s one of the most praised burritos. The adobe chicken had a charred, yet succulent taste. The burrito burst with flavors from all the ingredients, I was delighted by the tasteful dynamic. Chipotle delivered a fantastic burrito, beautifully making individual ingredients, but if you add too much to your burrito, you could leave a confused, overwhelming taste in your mouth.
Sitting down at the final destination, Bell Street Burritos (1816 Peachtree St.), I was wondering how I could possibly taste another burrito.
Unlike Moe’s, Willie’s and Chipotle, restaurants where you have complete control over what goes in your burrito, Bell Street has a starter burrito which consists of pinto beans and white rice and your choice of meat (chicken, shrimp, steak or pork), extra beans, potatoes or veggies (green chilies or broccoli). To accompany the rest of your burrito, you can add on extras, some at no additional cost, while more elaborate choices cost 25 cents to one dollar more. Bell Street’s burrito was by far the richest and juiciest burrito I have ever had. The creamy rice and perfect pinto beans, and tasteful cheese created a mild, but delicious flavor that left me wanting more. Bursting with tangy flavor, the pulled chicken tastes fresh like it had just come from broth and completed the exquisite burrito
While there was no bad burrito, front runners quickly emerged from the bunch. Moe’s was the greatest disappointment; its cheap cost could not make up for its dry ingredients, bland salsa, and “chipotle” flavor. Willy’s was a step above Moe’s because it had an overall better flavor than Moe’s. Chipotle and Bell Street, were the clear winners, blowing its competitors out of the park. Chipotle gives the eater an explosion of flavor in your mouth, with delicious cilantro rice and perfectly seasoned adobe chicken, but can quickly become overwhelming if you add too many fillings. Bell Street offers a more mild burrito, but the quality and flavor of the chicken, beans, rice and cheese was what made this burrito reign superior.
