Boloco

$5.95

"See, this is how you do it. This has good rice-to-meat distribution, and it has the best texture so far," said Prerau. The panelists were warming to their task, and the tight wrap on the Boloco offering spurred a five-minute conversation about the importance of getting the right burrito-maker at each restaurant.

"It totally depends on who's wrapping it," Feld said. "This is obviously someone who knows what they're doing."

Liu held up his burrito and looked at it from all angles: "I think it's too good to be Boloco, but I could be wrong."

The Boloco burrito, like Anna's, was on the thin side, but that's not necessarily a bad thing. "In terms of the filling, this is just right," said Prerau. "You would have to add 15 pounds of rice to make this as fat as Chipotle. I'd rather have it be thinner than have all of that packing foam."