Praise From The Press
You might know the burrito business from its bright red food truck, which launched in 2012. This summer, owners Daniel Diaz and Louie Hankins opened a permanent location in Shaw. About a week ago they started serving breakfast, including a pretty wicked pupusa ($3) that successfully staved off my hunger pangs into the afternoon.
The Washington Post
But don’t mistake them for the typical burritos you can get on the high street. These are different from any burritos that I personally have tasted so far in that they have no cheap fillers like rice or beans (cutting out those carbs, one by one). Plus, did I mention the DESSERT RITOS? Yeah, that’s right, be sure to try their Smore’s Ritos and Fruit Ritos.
Woo Jung Ko
You won’t find rice, beans, or sour cream in Rito Loco’s burritos. Each is jam-packed with your filling of choice, and, at 10 inches long, big enough to share. Try the Rib Rito, stuffed with pulled baby back rib meat.
Capitol File Magazine
Rito Loco, which landed in DC in September, has twisted the beloved burrito into something even more awesome. When owners, Daniel and Louie, said good-bye to corporate America they turned toward something that felt right: food. Inspired by their worldly travels, they have created a menu that offers off the cuff burritos like the mojito rito (South Beach sponsored refreshing citrus infused pulled chicken topped with fresh mint) and the rib rito (mouth watering in-house recipe twice seasoned pulled baby back ribs). And now it’s time to talk about those ribs that just so happen to go through a 24-hour dry rub and a six hour slow cook. Uh-Huh. Sweet, spicy and tender doesn’t even cut it. And, if you ask really nicely, you may be able to partake in the “crack sauce.” I’ll leave it at that but trust me, you want the crack sauce.
Brightest Young Things
Founded by Daniel Diaz and Louie Hankins, Rito Loco serves up various types of burrito to beltway foodies. The idea to quit their 9-to-5s and jump headlong into the chow business stems from a barbecue at Diaz’s home brought about the inspiring mix of homemade sauce and melted cheese.
The Informant Daily