The Chef: El Burrito ExpressThe Menu: Freshly made, perfectly wrapped burritos filled with black beans, guacamole, rice, and veggies stuffed into slightly warm whole wheat tortillas. Did we also snack on a delicious side of chips and salsa? That would be a "heck yes."
The Goods: After many months of writing, editing, designing, and then editing some more, we've come to the final step before sending out July+August Anniversary issue to press: proofs day! And while we rarely outsource lunch here at the VNHQ, it is tradition to order El Burrito Express on proof day to minimize stress and maximize burrito eating in the office. We love these hearty, hit-the-spot burritos from our favorite local taqueria, and our appetites for burritos skyrocketed after hearing yesterday that Chipotle have expanded its vegan garden blend meat alternative in Southern California. We're thrilled to see people embracing the burrito chain's vegan option. In addition to a day full of editing and eating, we're also excited to choose two winners at 5pm PST for our latest Twitter giveaway—five pounds of Daiya cheese! Haven't entered yet? It's as simple as retweeting VN before 5pm! In the meantime, if you need us, we'll be editing proofs, pretending to wait patiently for garden blend to arrive in San Francisco, and trying not to keep all this Daiya cheese to ourselves.
