In a Toronto market that has now amalgamated the fresh-made burrito trend into standard practice, the breakup of the Burrito Boyz was as devastating as the breakup of Bennifer. Like most divorces, the split involved a dividing of property. Joe Vassalo got the name, but Ian Angus got to keep the original Peter Street location. Strangely, that means that the store that started it all is now called Burrito Bandidos, while the newer Adelaide outpost is now the only Burrito Boyz in downtown Toronto (but there's also one in Mississauga and one coming in Etobicoke).

But that shouldn't cause any panic for burrito-loving Torontonians; the formula is still the same. The Boyz (or is it boy now?) only do burritos: a six-inch, $4.50, and a 10-inch, clocking in at $5.50). The burritos are assembled to order and the staff only use fresh, superlative ingredients: fresh strips of plump chicken breasts, halibut, shrimp, or freshly cubed beef (prime sirloin!).

Customers watch the assembly process at Burrito Boyz. It starts when you place your order with the employee in charge of warming the tortillas in which the burritos are wrapped. Too many burrito joints give you lots of rice and next to no other ingredients. And the ratio of gloomy tomato sauce and gooey cheese can be much higher in relation to the other ingredients at many a Tex-Mex place. Thankfully, the balance of ingredients is just right.

One of the boyz plops a steaming large spoonful of rice on the tortilla and then the choices begin. Black or pinto beans? Meat or vegetables? The next choice involved salsa. These include pico de gallo, salsa verde, tomato and fiery jalapeno peppers or the spectacular Caribbean Scotch-bonnet-spiked sauce. Then on to the final selection, deciding between finely shredded Monterey Jack cheese or sour cream.

When the place gets busy, it gets really busy, so don't be discouraged by a long wait. This was the burrito that launched a thousand imitators; it's worth the wait. - B.J with R.T.