It’s that time of year, folks: School is starting, the leaves will soon change, and there will be free burritos. Boloco, a Boston-based family of globally inspired burrito restaurants, is celebrating fall the best way it knows how: Free Burrito Day. But, this is no ordinary Free Burrito Day. Twenty Boloco locations will participate, with Free Burrito Days taking place all throughout the month of September.
As always, mini and small burritos will be totally free, original burritos and bowls will cost $1, and big bowls will cost $2. Even if guests plan to opt for the mini and small burritos, they should be sure to bring those George Washingtons, because in true Free Burrito Day fashion, Boloco is partnering with a good cause and collecting donations for Share Our Strength’s No Kid Hungry campaign. No Kid Hungry connects kids in need with nutritious food, teaches their families how to cook healthy and affordable meals, and raises awareness to ensure that ending child hunger is a top national priority. In Boloco’s Burlington, Vermont, community, Boloco will raise funds for Hunger Free Vermont, a Share Our Strength ally that is dedicated to providing nutrition education and expanding access to nutrition programs that nourish Vermont’s children, families, and communities.
The good times don’t stop once the last free burrito has been eaten. Once a Free Burrito Day hits a location, the restaurant will also roll out some new menu changes the same day. Among the changes, guests can look forward to the Tropi-Kale smoothie becoming a permanent menu item and the return of a much-beloved ordering option: the small bowl. The little bowl will be renamed the original bowl and the small bowl will return, providing guests with more options. Boloco will also introduce a new seasonal salad, the Charred Broccoli salad, which features skillet charred broccoli, romaine lettuce, toasted farro, creamy goat cheese, pickled onions, candied sunflower seeds, and balsamic vinaigrette. Other changes include adding a small upcharge for Boloco’s grass-fed steak and saying goodbye to the Kale Cobb salad.
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