The burrito started out the way so many burritos start: with a flour tortilla.
What Sasha Feliciano loaded the steamed flour tortilla up with next probably would have made you pause and say either, “Why would anyone do that?” or “Why didn’t I think of that?”
Markeshia Ricks Photo
“Mexican or brown rice,” Feliciano, one of the line members at Salsa Fresca Mexican Grill, a new eatery at 51 Broadway, said. “We’re going to go with Mexican.”
After she added a generous bed of Mexican rice, Feliciano layered on crispy bacon strips.
Yes, at Salsa Fresco, freedom tastes like bacon, though she’d probably leave it off if you weren’t that into it.
That’s because the restaurant operates in the vein of that other successful “build-your-own” meal juggernaut, Chipotle Mexican Grill, which allows you to customize your food. So, technically every day of the week at Salsa Fresco is “freedom” burrito, taco, salad, nachos or quesadilla day.
But this freedom burrito, a featured item on this month’s menu, is quite specific. And just in case you needed more protein in your life, Feliciano added a scoop of grilled chicken that was cooked fresh, not from frozen. According to Salsa Fresca Marketing Manager Katie George, the restaurant doesn’t even have a freezer; it uses all fresh ingredients that are delivered to the store daily.
After the chicken, Feliciano loaded up the burrito with a handful of cheese, a scoop of tomatoes and a fist full of lettuce.
At this point Feliciano (pictured) could have rolled up this freedom burrito and called it a day. Instead, she covered the heap in that favored American condiment.
No, not ketchup. That would be weird.
She covered the whole thing in the one condiment that gets kids — both big and small — to eat their vegetables: ranch dressing.
Feliciano gave the still pliable tortilla a shimmy so that all the ingredients fell together into a pocket on one side of the tortilla. Then she quickly folded the sides, rolled it up … and a freedom burrito was born.
With a side of chips and salsa, the generous portions are about what one would be looking for when a case of the hungry hits.
Salsa Fresca is eagerly awaiting the return of Yalies in the fall. George said the seven-year old chain, which got its start in Dutchess County, N.Y., aims its menu at families with young children, young professionals working in busy urban environments, and, in the case of New Haven, college students. The New Haven location is the company’s second Connecticut location.
George said Salsa Fresca ensures all the food the restaurant serves is fresh, and humanely raised in the case of its meat. The restaurant also offers options for people with special dietary needs including nut and wheat allergies.
Such is Salsa Fresca’s commitment to going after Yalies that when students return in the fall they will have it as a late-night noshing option. Salsa Fresca delivers, locally on two wheels, and will keep the restaurant open until 3 a.m. when students return.
Why in the world would economic development leaders on the City and Yale sides allow another burrito joint to open Downtown/Central NH? There are numerous burrito carts and burrito walk-ins on York Street, High Street, Whitney Ave, and Chapel Street. Poor planning and bad for existing shops. If there's an insistence on Mexican/Spanish fare then I'd much rather a Bartaco open-up.
Frankly, that spot should be a coffee shop. I bet a Starbucks, Koffee, or Blue State would do quite well there.