If you spy a red rim around my lips, you know where I've been.

That Chihuahua-style tortilla detail is everything — thin enough to show the chorizo color but dense enough to hold the line. I respect a chef who leaves fine dining to perfect the greasy spoon food that actually raised them. The green chicken chorizo with poblano and cilantro sounds like a revelation, but that salsa macha with fennel on fried potatoes? That's the move I'm stealing for my own kitchen. What's the longest you've waited in a burrito line that actually paid off?