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A burrito chain that's a better alternative to Chipotle is expanding to Chicago — here's what it's like to eat there

Chipotle has some competition in the form of Dos Toros, an ambitious burrito chain that's taking over.

The burrito bowls are great, but are they better than Chipotle?

Chipotle has some competition — and the competition is growing.

Dos Toros, founded in 2009 by brothers Leo and Oliver Kremer, is looking to carve out a chunk of the market as it prepares to open its first location in Chicago on Monday, August 28.

The New York City-based chain is self-funded – no outside investors or nest eggs.

With 13 locations in Brooklyn and Manhattan and their first outpost outside of NYC opening soon, Dos Toros seems unstoppable.

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A few months ago, I decided to head to the nearest location to see why this local chain is exploding, and to find out if it can survive elsewhere in a pretty competitive Mexican fast-casual market.

It's a cool night — the perfect time to warm up with some Mexican food at this Dos Toros on 23rd Street and Park Avenue in Manhattan.

The interior feels cozy and rich, with vibrant red walls and natural wood everywhere.

I'm hungry, so I step right up for my order. I'll choose a chicken plato — their name for a burrito bowl — and a steak quesadilla.

You heard right: Dos Toros serves quesadillas, a big difference from Chipotle. The prices are similar, except that adding guacamole is much cheaper. Adding guac costs $1 — except with tacos, where it costs only 50 cents.

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The set-up is exactly like Chipotle's, with the line moving down as you choose what goes into your delicious meal. Another difference, however, is the rice. It's a richly flavored yellow rice that tastes much more savory than Chipotle's signature cilantro lime recipe.

After a quick and easy ordering process, I have my pollo asado plato and my carne asada quesadilla, which is rolled up, essentially making it a loosely packed burrito.

While Chipotle's burritos and bowls generally have a light, crisp taste to them, Dos Toros goes for rich and savory. This is where Dos Toros' sauces come into play: With choices of verde, smokey, or habanero, there are a few ways your burrito experience can go.

I chose the smokey sauce, which is precisely that. It's rich with a smoked barbecue taste, and it has a slight, but noticeable spicy, kick to it as well. It melds perfectly with the cooling crema and guacamole, and it adds smokiness to the tender and well-seasoned chicken.

The steak quesadilla is pretty packed with ingredients. I expected a flat, classic quesadilla, but this is really a loose burrito with extra cheese in it, which is far from a bad thing. That being said, it's very difficult to eat because it falls apart quickly.

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But the steak is juicy and cooked perfectly, and the rich cheese makes it an incredibly filling meal. I'm pretty impressed.

If you're in a jam, the napkins provide a step-by-step guide to tackling your burrito or quesadilla. Luckily, I managed to pull through without it.

The serving sizes are comparable to Chipotle, meaning they're huge and filling. I barely finished, but it was so good I had to keep going.

Dos Toros — once again, just like Chipotle — makes sustainability a major pillar of its business model. Frankly, you can taste it: The veggies are fresh, and the meat is done right, which is a nod to the kitchen staff as much as it is to their sources.

The chain also composts its utensils and food.

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Dos Toros is planning an expansion beyond the New York City market, and if it manages to keep its current model of good food fast, it can easily make it elsewhere.

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