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7 Burritos to Take You From Breakfast to Dinner in Westchester

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Local love for burritos knows no bounds, with breakfast wraps, vegan versions, and even deconstructed bowls on the menu.

In the mood for a superb, stuffed-to-the-brim burrito? Whether you’re looking for breakfast, a vegan option, or even a burrito bowl, these Westchester spots have something for everyone.

Good Choice Kitchen

147 Main St, Ossining; 914.266.3003

For a burrito you can feel extra good about, run don’t walk to this local vegan and organic spot that offers a burrito with beans, yam, greens, avocado, and salsa in a wheat or red lentil wrap. (Pro tip: The red lentil wrap is GF, so pretty much everyone can enjoy it.)

burritos

Courtesy of Good Choice Kitchen

Mount Kisco Diner

252 E Main St, Mt Kisco; 914.666.5676

Already have dinner plans? Start the day off right with a breakfast burrito jam-packed with scrambled eggs, peppers, cheese, and black beans wrapped in a grilled flour tortilla and served with sour cream and salsa, or go a little spicier with chorizo and pepperjack with pico de gallo. (Heads up: Breakfast tacos are on the menu, too, and National Taco Day is in October; plan accordingly.)

Sundance Kitchen & Cantina

208 Mamaroneck Ave, White Plains; 914.946.2300

Breakfast in a tube is also on the menu here, featuring scrambled eggs, tomato, onions, jalapenos, chorizo, home fries, and cheese, along with a more classic burritos stuffed with choice of meat, all the fixings, and served in a tortilla or deconstructed-style in a bowl. The crowd-pleaser is the Mojado Burrito, filled with meat, rice, beans, and cheese and topped with salsa roja or verde, lettuce, guacamole, sour cream, and pico de gallo.

Tomatillo

13 Cedar St, Dobbs Ferry; 914.478.2300

Boasting “farm-to-taco” ingredients sourced from Hudson Valley farmers, the same holds true for the baker’s dozen of burritos, but “if you wrap all those wonderful ingredients in a rubbery, bleached tortilla, you might as well throw it away,” says owner David Starkey, who uses flaky, flavorful orbs of dough made with organic wheat, cassava root, water, avocado oil, and nothing more. He recommends the one that hugs roasted cauliflower, kale, guac, cilantro pesto, and rice and beans because “when you slice it in half, you see all these beautiful colors,” with taste to match.

Truck

391 Old Post Rd, Bedford; 914.234.8900

Local, seasonal vegetables, and beans culled from New York State farmers fill the burritos at this former truck stop with a rustic-vintage vibe, where the Albuquerque-bred chef Nancy Roper offers a bounty of fillings ranging from wild sockeye salmon and grass-fed beef to the bean of the week, Berkshire pork, and brisket with house-made horseradish crema.

VEGA Mexican Cuisine

189 E Hartsdale Ave, Hartsdale; 914.723.0010

Any protein and/or veggie under the sun can be tucked into one of Jeevan Pullan’s burritos, but the one not to miss is the birria beauty. A self-professed lover of all things Mexican, Pullan calls upon the spices of his native India, infusing ginger into the marinade, which lends a unique flavor to the shredded steak, as opposed to the more common brisket, short rib, or goat meat.

Westchester Taco Grill

712 North Ave, New Rochelle; 914.278.9865

A staple for Iona students, the choices for burritos here are staggering, from the classic La Fresca burrito with battered fried chicken to a chicken fajita wrap to the California Burrito. The “Veggin’ Out” is pretty much exactly as it sounds and, for something completely different, try the “Cheeseburger ‘Rito.” (Just a thought: Pair your rolled-up fave with a half-priced margarita or sangria from 4 p.m. to 6 p.m. and take National Burrito Day to a whole ‘nother place.)

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