Side strEATS: Lowkey's crispy, cheese-crusted burritos make other breakfasts a waste of time

It’s nearly 7:30 a.m. on a cloudy Sunday morning and Matt Stevanus is in a bit of a panic. As the tall, lanky business owner scrambles to ready his burrito pop-up, he calls out directions to his staff. He’s still waiting on half of his equipment to arrive, most notably a couple of propane flattop griddles, and by now a few customers have already started a queue.

By 8 a.m. the line starting in front of Lord Windsor Coffee trails down Third Street and Stevanus addresses the crowd, apologizing for what’s looking to be a 20-minute delay.

“If you all don’t know what is going on, I was screwed out of my equipment this morning. So, this is all borrowed, slash, they don’t know I borrowed it,” Stevanus jokes, pointing to the sizzling griddles billowing plumes of fragrant bacon smoke behind him.

The crowd chuckles in response, but no one steps out of line. They know that breakfast from Lowkey Burritos is well worth the wait.

“It’s just so good,” said Adrienne Soto, who drove down from Torrance. “We’ve had other burritos and they’re just a waste of time—this has just set the bar so high.”

Indeed, it appears that 27-year-old Stevanus has seemingly cracked the code of crafting the ultimate breakfast burrito, catering to sold out pop-ups in Los Angeles, Long Beach, Torrance and Santa Ana on any given day. In just three years, Lowkey Burritos has gained a cult-like following—over 50,000 on Instagram alone—smitten by the stuffed burritos rolled in a crispy, cheesy crust: the business' signature.
Loaded with scrambled egg, crispy potatoes, cheese and homemade salsa, each entry-level burrito begins at $7 but can go as high as $15 with add-ons such as bacon, veggies (a medley of onion and bell peppers), avocado and, of course, the cheese crust.
Read the full story here:

Видео Side strEATS: Lowkey's crispy, cheese-crusted burritos make other breakfasts a waste of time канала the Hi-lo