Another day, another national ranking of food. Food and travel website Thrillist recently named the best burritos in the country, and Brookline-based "mini-empire" Anna's Taqueria landed a spot on the sacred list.
(I'll wait as the Mexican-food enthusiasts of Greater Boston collectively shrug and nod knowingly.)
Thrillist compiled "The 33 Best Burritos in America" by "using trusted friends, editors, publications, and our own damn bellies," which seems like a fair enough methodology.
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"[Anna's is] now repping six locations in the greater Boston area, and locals speak of it in the same reverent tones usually reserved for David Ortiz," wrote the article's author, Kristin Hunt. "The tortillas are steamed with cheese, which might be inauthentic, but is also amazing."
It's not the first time Anna's has won national acclaim.
In the summer of 2014, Anna's was selected as one of 64 contestants in FiveThirtyEight's national Burrito Bracket, in which burritios were seeded according to region and VORB—Value Over Replacement Burrito. The Brookline location scored a 78 out of 100 in their data-driven assessment, as "a perfect starter burrito suited to all palates."
It should be noted, however, that FiveThirtyEight ultimately picked Boston's El Pelón Taqueria—and its fried plantain-filled burrito—as it's Northeast regional winner. And who are we to argue to with their advanced analytics.
A drink to go with that burrito?
"La Sandia Margarita" from Besito Mexican: Combine fresh watermelon, .5 oz. agave nectar, and the juice of half a lime. Muddle all ingredients until juices converge. Top with fresh ice. Add 1.5 to 2 oz. of Patron Premium Silver tequila. Shake vigorously. Pour over fresh ice. Garnish with a fresh piece of watermelon. Besito Mexican
"Blackberry Basil Margarita" from Papagayo Mexican Kitchen & Tequila Bar: Muddle 3 blackberries, 2 basil leaves, then add 1.5 oz. Avion Blanco tequila, .5 oz. Blackberry Brandy, 1.5 oz. lemon, 1.5 oz. agave nectar. Garish with a basil leaf. Papagayo Mexican Kitchen & Tequila Bar
"The Bostonian" at Poe's Kitchen at the Rattlesnake: 1.75 oz. Dobel tequila, .75 oz. Citronage, .25 oz. agave nectar, .5 oz. fresh lime juice, and top off with a splash of prosecco. Garnish with a lime twist. Poe's Kitchen at the Rattlesnake
"Tradicional Margarita" from Temazcal Tequila Cantina: 2 oz. Exotico Reposado tequila, .5 oz. O3 Premium Orange liqueur, 1 ounce fresh lime juice, .5 oz. agave nectar, and a splash of orange juice. Add a salt rim, and garnish with a lime wheel and an orange. Temazcal Tequila Cantina
"Hometown Heat" at Tony C's Sports Bar & Grill: 1.5 oz. El Jimador tequila, .75 oz. of triple sec, .75 oz. of lime juice, 3 slices of jalapeno, and a cayenne rim. Garnish with jalapeno slices. Tony C's Sports Bar & Grill
"Mean Eyed Cat Margarita" from the Tip Tap Room: 1.5 oz. Blanco tequila, .5 oz. Thai Chili-infused tequila, .5 oz. triple sec, .5 oz. housemade grenadine, and .75 oz. lime juice. Add a salt rim, and garnish with a slice of cucumber. The Tip Tap Room
"Remy Rita" at Jerry Remy's Fenway: 1.5 oz. El Jimador Blanco, .75 oz. fresh lime juice, .75 oz. agave nectar, .75 oz. O3 Premium Orange liqueur, and 3 oz. of grapefruit juice. Add a salt rim, and garish with a lemon wedge. Jerry Remy's Fenway
"North End Margarita" from Tamo Bar: 1.25 oz. Patron Silver, 3.25 oz. Limoncello, muddled basil, and a splash of simple syrup. Add sugar to the rim, and garish with a lemon wedge. Tamo
"Spicy Raspberry Margarita" from Tryst: Muddled raspberry, 1.5 oz. Espolon Habenero-infused tequila, .75 oz. agave nectar, .5 oz. lemon juice, and .5 oz. lime juice. Garnish wtih a lime wedge. Tryst
Source: This local burrito was named one of the best in America
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