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Super Burrito

97-01 Shore Front Pkwy., Queens, NY 11693 40.584127 -73.812793
nr. Shorefront Pkwy.  See Map | Subway Directions Hopstop Popup
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  • Cuisine: Mexican
  • Price Range: $

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Photo by Sophie Fabbri

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Official Website

superburrito97.com

Hours

Sun-Thu, 11am-9pm; Fri-Sat, 11am-10pm

Nearby Subway Stops

A, S at Beach 90th St.

Prices

$4-$12

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Kid-Friendly
  • Lunch
  • Outdoor Dining
  • Take-Out
  • Reservations Not Required

Reservations

Not Accepted

Profile

There are California transplants who won’t stop talking about the foods they miss from the Golden State, and there are those who do something about it. After years of living in the Rockaways and three summers of flipping burgers and hosting burrito pop-ups at Rippers, Eugene Cleghorn and Sam Neely have opened Super Burrito at Rockaway Beach’s 97th Street concession stand. The duo became friends in high school, when they’d walk to the nearby Mission District taquerias for burritos. When they moved to New York as adults, they couldn’t find anything like the original: stretchy flour tortillas that wound meat, Spanish-style red rice, pinto beans, sliced avocado, pico de gallo, sour cream, salsa, and Monterey Jack cheese into compact foil-wrapped rolls. No superfluous additions like corn. No football-shaped blobs cradled in a basket. Finding the right tortilla was a challenge (they use ones from a New Jersey distributor whose name they want to keep secret), and to get them stretchy and soft they steam with special-ordered slices of Monterey Jack. (The flat squares ensure an even blanket of cheese.) The fillings are pretty classic — pork al pastor (the real star, grilled until smoky and then seared with diced pineapple), carne asada, grilled chicken, and a vegetarian poblano-chile relleno — and a Super Burrito with all the fixings runs $12. (The “regular,” without avocado, sour cream, and pico de gallo is $9.) “These burritos aren’t authentic unless they’re coming from the cooks in a taqueria in the Mission District,” says Cleghorn, a Spotted Pig alum. And, like good native Californians, they agree that the produce just isn’t the same out here. They tweaked each element endlessly, comparing the recipe-testing experience to producing music at a mixing board, sliding the knobs up and down to get the song to sound right. To uphold their high standards, they’re assembling each burrito to order. Their menu also includes chilaquiles for breakfast and griddled quesadillas.

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