OMG! We ate 50 burritos at 50 different local restaurants and food trucks

It started as a simple question: “Where can you get the best burrito in Richmond?” But after 50 restaurants, food trucks, and taquerias later, we’ve learned that Richmond doesn’t have just one best burrito. It has dozens of incredible ones, each telling a unique story about our city’s vibrant food culture.

Over the past year, the Grandview team has embarked on what we call “The Richmond Burrito Trail.” It is a delicious journey through Richmond’s diverse culinary landscape. We’ve eaten our way from The Point to Hilltop, including a long slog up 23rd Street sampling everything from traditional carnitas to cow tongue.

The Richmond Burrito Trail isn’t just about food, it’s about community. Every burrito stop has introduced us to business owners, regular customers, and neighborhood stories we wouldn’t have found otherwise.

A word about our process: we order burritos without mentioning that we will be dissecting and writing about them, so we can hopefully get the most unfiltered, true experience.

As we gear up for burritos 51-100, we’re reminded that Richmond’s food ecosystem is constantly evolving. New spots open, family recipes get passed down, and fusion experiments create tomorrow’s classics.

Richmond Eats brick-and-mortar

For our 50th burrito, we stopped by the Salvadoran and Mexican Richmond Eats’ new brick-and-mortar location, the former La Garage space on Macdonald Avenue.

Richmond Eats, a popular food truck parked beside the Rich City Rides building, is now in a new space. We couldn’t resist stopping by to try their burritos. The restaurant at the corner of Macdonald and 15th Street, near the Richmond Bart station, is huge and industrial, with concrete floors and an open kitchen.

We walked in and were greeted in Spanish. Always a good sign. We ordered a Super Pollo Asada Burrito, and soon started hearing the sounds of chopping and grilling from the kitchen.

We dug in when we returned to Grandview HQ. The first impression? Lots of melty cheese, more than most places dare to put in. It’s like someone started making a quesadilla and switched courses midstream. The slab had some interesting choices. It was also filled with big chunks of white chicken meat, properly seasoned and with some good color. Fresh avocado chunks throughout, not guacamole. We are seeing a trend here.

And for the second time in two weeks, those red beans again, maybe red silk beans (frijol de seda), a variety we haven’t seen included in the hundreds of burritos we’ve eaten over the decades.

We liked the rice, but it was different, like dirty rice, which adds a nice texture contrast. Fresh tomatoes, onions, and cilantro bathed in crema give it that cooling element you need.

You grab salsa from the refrigerator on your way out. There are two options, a green and a red emulsified salsa, both with a nice heat level. This is probably our ideal heat level, hot enough to make you sweat, but not so hot you can’t taste the flavors.

Burritos come with thin, crispy chips that were a little stale, a minor complaint for an otherwise solid meal.

The tubular meal weighed in at 624 grams and set us back $16 even.

Let us know where to eat next, and check back next week to see where we land on the Richmond Burrito Trail.

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