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First Annual BurriNO Day
November 26th means different things to different people. For many, it is a day to pause and give thanks for the past year. For us, however, it is a bittersweet day: we obviously reflect on how grateful we are to be able to do what we love (and give you what you love) day in and day out, but on this one day, we also observe BurriNO Day– one of the handful of days of the year when we have to turn away our loyal customers and spend time with our real families.

Long Live the Late November!
Many of you have been asking about our Late November burrito. Unfortunately, we won’t be featuring that in-store this year, but to make it up to you, we’ve decided to let you in on one of our secrets. Repurpose your Thanksgiving leftovers and mix them up in a tortilla (or a bamboo bowl, if you happen to have one of those handy) with these instructions courtesy of Jason, our executive chef!

Late November Recipe
Start off by heating up an 8-inch tortilla in an oiled skillet, then drop on about half a cup of stuffing. Add a few slices of turkey (white or dark meat), and a few spoonfuls of cranberry sauce. You probably don’t have the Asian Slaw that we used, but leftover green beans (or any vegetable with a crunch) will do the trick. Fold in the sides of the tortilla, spread out the ingredients a bit, then wrap the side closest to you over and tuck in the ingredients, then roll it tight (the tin foil we use helps hold it together), and you’ve got yourself a home-made Late November.

Enjoy your first venture into the world of burrito-making (feel free to send us pictures of your creations), as well as the rest of your holiday season!