Washington Post’s Good To Go: Chinito’s Burritos

A warm and welcoming soundtrack pervades Chinito’s Burritos: the clang of the tip bell, the chatter of the staff in the open kitchen behind the order counter and the sizzle of meat on the grill.

The space is equally friendly. A couple of chest-high aluminum tables provide a place to stand and eat. Each sports more than two dozen hot sauces, including a spicy and smoky house-made habanero version marked with a skull and crossbones.

Chef-owner Jin Chong, 33, who commutes from his home in Reston, has been working in the hospitality industry for more than a decade and a half. After graduating from the Cooking and Hospitality Institute of Chicago and working around the Windy City, the Korean American moved to Washington. There were stints cheffing at California Pizza Kitchen in Tysons Corner, bartending at the now-closed Dream nightclub in the District and consulting on the bar program at the original Dupont Circle location of Mandu. Chinito’s Burritos, which opened in February in Northeast across the street from Gallaudet University, marks his first time behind the burners in nearly 10 years.

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