Troy is quickly becoming a central location for new and exciting vegan establishments including The Vegan Outfitter clothing store that opened in April 2019, the second location for Berben & Wolff’s (opening summer 2019), and a brand new Mexican eatery, Burrito Burrito.

For this month’s feature we connected with Chef Chris Carpentier of Burrito Burrito to learn more about how they got started and what’s to come.

Let’s set the record straight, what should we call you? Burrito Burrito, Burrito Squared, or Burrito 2?

Haha, we get that often. “Burrito squared,” “burrito burrito squared,” “that vegan burrito place”…we’ve heard it all and will normally respond to anything pertaining to Burritos. But our official name is “Burrito Burrito” and we feature homemade, 100% vegan burritos, Tex-mex, and beyond!

Can you please tell us where the inspiration for Burrito Burrito came from?

Eating burritos on a regular basis and having to go out of town to find a decent one was the biggest problem myself and the rest of the Burrito Burrito team, and I’m sure many others, have faced. Especially finding a decent, hearty vegan burrito, was next to impossible. So we found there was a need and we hopefully will fill it for not just vegans but for anyone who enjoys fun, delicious, homemade food that won’t break the bank.

What can we expect from your burritos and other options?

We aim to make as much of our menu from scratch as possible, and for it to include things like jackfruit and queso empanadas, chili cheese frito burritos, nachos with house made ‘Chili Fritos.’. We want to have fun and have our customers enjoy their experience and come back again. Our goal is to take traditional flavors and techniques, and incorporate local ingredients via the Troy Farmers’ Market and other outlets in order to amp it up and bring to Troy something that’s been missing for quite some time. Loaded, delicious, homemade burritos and other fare that omnivores and herbivores alike will come back for!

Why did you choose downtown Troy for your storefront?

I’ve been working in just Troy restaurants for a little over six years and have worked in most every position from dishwasher up to head chef, since I started in the restaurant industry. I’ve worked for many Troy business owners and like them, I always had a dream of owning and operating my own place some day. When this opportunity presented itself, the Burrito Burrito team couldn’t pass it up.

Tell us about your vegan journey.

I started cooking more vegan food when I started working at The Shop in Troy. We showcased Meatless Monday and came up with new and familiar dishes prepared solely as plant-based and the response was immediately great. It has been fun to come up with new and fresh vegan food weekly.

Is there anything else you’d like to share?

Support Small Business. Frequent The Shop, Nighthawks, The Ruck, Berben & Wolff’s, Sunhee’s Farm and Kitchen, Collar City Tattoo, Jeans Greens, The Daily Grind, Quangs Vietnamese Bistro, Troy Famers’ Market, Tara Kitchen, Franklin Alley Social Club, Muddaddy Flats, Peck’s Arcade, Little Rice Ball, Nine Pin Cider, Rare Form Brewing, Lost and Found, Slidin Dirty, Troy Flea, Takk House, Ale House, Hanger on the Hudson, Low Beat, B-Rads Bistros, and of course, the vinyl providers to the soundtrack of our lives, Last Vestige and Riverstreet Beat Shop (sorry if I’m forgetting anybody) and anywhere else locally owned and operated. We’re all just like you. We work hard just like you but without you, there is no us. So, please, buy local. Thank you!

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