In the tumultuous spring of 2020, as uncertainty gripped the restaurant industry and dining out became a distant memory, a beacon of delicious hope emerged in the form of a burrito. For those of us navigating the anxieties of the pandemic, Bell Street Burritos, a beloved Atlanta establishment, swiftly adapted to offer curbside pickup, ensuring not only continued service but also retaining their valued employees. Going above and beyond, they even extended their offerings to include essential grocery staples like produce and household supplies, showcasing a commitment to the community that resonated deeply.
This proactive approach was hardly surprising for those familiar with Matt Hinton, the founder of Bell Street Burritos. Hinton’s journey is one of resilience and reinvention. During the Great Recession, facing the cancellation of his religion classes at Morehouse and Spelman Colleges due to enrollment dips, Hinton pivoted, driven by the need to support his young family. His solution? Crafting and delivering Mission-style burritos. This was in 2009, a time when Atlanta’s food scene was less flexible. Food trucks were restricted, and Georgia’s cottage food laws, which now empower home-based food entrepreneurs, were still years away. The landscape of artisan food sales via smartphones and subscriptions was yet to materialize.
Hinton’s initial venture, fueled by word-of-mouth among friends, rapidly gained traction. Atlanta in 2009 was still mourning the 2003 closure of Tortillas, a Ponce de Leon institution celebrated for bringing San Francisco-style, generously filled burritos to the city. Like many Atlantans, including Hinton himself, my family were regulars at Tortillas, often visiting multiple times a week. Therefore, encountering Hinton outside the Sweet Auburn Curb Market around 2010, dispensing substantial burritos that bore a striking—perhaps even superior—resemblance to the cherished Tortillas offerings, immediately sparked my affinity for Bell Street Burritos. That year marked Bell Street’s expansion into a small counter within the market, followed by a restaurant on Howell Mill Road (both now closed). Bell Street’s growth continued, establishing locations in Brookwood Hills, the Stove Works near Krog Street Market, and currently, in Tucker.
Bell Street Burritos steak burrito, photographed for Atlanta Magazine. This hearty burrito is a great takeout option.Since its inception at Sweet Auburn, Bell Street Burritos has broadened its menu beyond its namesake dish to include quesadillas, tacos, and eventually, tamales. While the menu diversification is appreciated, my loyalty remains firmly rooted in Bell Street’s signature item: their large, succulent burritos. These are generously packed with high-quality rice, flavorful green chili peppers, melted cheese, and a choice of proteins ranging from savory pork and seasoned ground beef to tofu and shrimp, all complemented by appropriately spicy green or red salsa. A defining characteristic of these burritos is their structural integrity; the flavorful cooking juices meld beautifully within the flour tortilla without causing it to become soggy. This robustness makes them ideal for refrigeration or even freezing, preserving their essential deliciousness for later enjoyment.
In truth, Bell Street burritos are more than capable of sustaining anyone through extended periods at home, a sentiment particularly relevant during quarantine. Even as dining rooms have reopened, their takeout appeal remains strong. For those seeking variety, Bell Street occasionally introduces new flavors and collaborations. One such successful partnership emerged with Steven Bowe, a Tucker neighbor of Hinton’s, known for his impressive globe-shaped smoker and barbecue expertise. In March, a collaboration was formed: Hinton provided the meats, and Bowe applied his smoking mastery. During the peak of lockdown, Bell Street featured Bowe’s smoked meats in family meal kits and as burrito fillings. The smoked pork and tender brisket, enhanced by Hinton’s tangy barbecue sauce, quickly became customer favorites.
Bell Street Burritos’ role in the Atlanta food scene is as vital today as it was when it emerged to fill the void left by Tortillas a decade prior. Hinton’s adaptable survival strategy—”don’t be too attached to the way you have always done things”—offers a comforting reassurance. It suggests that Bell Street Burritos, with its commitment to quality and community, is well-positioned to remain an Atlanta staple for many years to come.
This article is inspired by content from the August 2020 issue of Atlanta Magazine.
