If you live in the Boston area, you may already be familiar with Boloco, the Boston-based burrito company serving globally-inspired burritos, bowls, smoothies and shakes (they have this Nutella milkshake that is to DIE FOR by the way). With 21 restaurants throughout New England and the Washington DC metro area, Boloco believes that even a burrito aspires.
My husband, Chris, used to work in Natick and whenever I’d be in the area, I would try to meet up with him for lunch if I could and do you know where we’d go? You guessed it – Boloco. When he took a new job in the city (Boston) last summer, I was sad because I was going to miss our Boloco lunch dates. My fears were quickly pushed aside, though, because Chris texted me one day shortly after he started that he walked right past a Boloco (on Congress St) on his walk from South Station to his building. Phew.
When it comes to food and ingredient transparency, some restaurants shy away from the conversation, but Boloco is giving consumers a firsthand look at the ingredients that make up its menu with its Culinary Investigation Assignment, a video series exploring the origins of Boloco’s ingredients.
For its most recent video, Boloco partnered with another local food brand, Nasoya, to explore how its tofu is made. A versatile addition to any meal, Nasoya tofu is used in a variety of Boloco’s burritos and bowls, including Buffalo, Teriyaki, and Tikka Masala. Nasoya, the leading brand of tofu in the US, gave the Boloco crew a behind-the-scenes look at how it produces its organic, non-GMO tofu in Ayer, Massachusetts. You can check out the CIA video featuring Nasoya here. Continue reading »