Sophia Mitchell
Poco Loco is a popular Saturday burrito pop-up in Atlanta, Georgia, that sells breakfast burritos. The pop-up was started by Nick Melvin, a chef who furloughed himself from his job at the start of the Covid-19 pandemic. Melvin launched Poco Loco out of his home kitchen, and the pop-up quickly gained traction, with people flocking to his house to pick up breakfast burritos. After nearly a year of selling hundreds of handmade Tex-Mex breakfast burritos, Melvin opened a brick-and-mortar location for Poco Loco in Kirkwood, Atlanta. The restaurant offers takeout options such as fresh and frozen burritos, batched salsas, fresh tortillas, and more.
| Characteristics | Values |
|---|---|
| Location | Kirkwood, Atlanta |
| Type of Food | Tex-Mex breakfast burritos |
| Other Food Offerings | Salsa, shredded chicken, soup, cookie dough, charred salsa verde, chocolate chip cookies, Snickers balls, fermented chile and wildflower honey |
| Days of Operation | Thursday to Sunday |
| Operating Hours | 8:00 a.m. to 2:00 p.m. |
| Average Weekly Sales | 280 burritos |
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What You'll Learn
Poco Loco's permanent location in Kirkwood, Atlanta
Poco Loco, the popular Saturday breakfast burrito pop-up, is opening a permanent location in Kirkwood, Atlanta. Chef Nick Melvin and his wife, Kristen, started Poco Loco in their home kitchen at the start of the Covid-19 pandemic. The couple served customers from a pop-up truck in their driveway every Saturday, selling hearty breakfast burritos with "provisions" like salsa, shredded chicken, soup, and cookie dough. On the first day, Melvin sold 25 burritos, and now he typically sells 280 on a Saturday.
The permanent location, which is slated to open early next year, will be located at 2233 College Avenue Northeast in the former Dish Dive space. The restaurant will be around 700 square feet with a few tables, and Melvin plans to maintain the warm, inviting, small-business feel. The menu will be similar to the pop-up, featuring four or five different breakfast burritos made in small batches, along with fresh tortillas, meat by the pound, beans, and salsa. Poco Loco will be open for breakfast and lunch from Thursday to Sunday, 8:00 a.m. to 2:00 p.m., with a focus on takeout.
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Chef Nick Melvin's Saturday burrito pop-up
Poco Loco's menu features a variety of fresh and frozen Tex-Mex breakfast burritos, such as barbacoa and egg, ramp chilaquiles, and the Pig Lebowski with bacon and eggs. In addition to burritos, Poco Loco also offers "provisions" like salsa, shredded chicken, soup, and cookie dough. The pop-up was so successful that Melvin sold 280 burritos on a typical Saturday, just a few months after launching.
Due to the overwhelming response, Chef Nick Melvin decided to open a brick-and-mortar location for Poco Loco in April 2021. The restaurant is located in the former Dish Dive space on College Avenue in Kirkwood, Atlanta. Poco Loco offers takeout options, including fresh and frozen burritos, batched salsas, fresh tortillas, prepared soups, cookies, and coffee.
Melvin plans to continue the burrito pop-up even after opening the restaurant. He wants to offer his burritos from a stand in the parking lot at the forthcoming Farm Burger in Virginia-Highland, potentially expanding to other Farm Burger locations in Atlanta. The Melvins aim to run Poco Loco as a small, family-owned business, prioritising achievable expectations and work-life balance for themselves and their future employees.
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Tex-Mex breakfast burritos
Poco Loco, a popular Saturday burrito pop-up in Atlanta, serves hearty breakfast burritos with "provisions" like salsa, shredded chicken, soup, and cookie dough. The pop-up was started by Chef Nick Melvin during the Covid-19 pandemic and has since found a permanent home in Kirkwood.
To make Tex-Mex breakfast burritos, start by preparing your fillings. Saute potatoes until they are fork-tender and starting to brown, then set them aside. Next, add onions and bell peppers to the pan and saute until they are tender-crisp or softened. Prepare your sausage and scrambled eggs in the same manner, setting each filling aside as it is done.
Once all your fillings are ready, it's time to assemble the burritos. Lay a large tortilla on your work surface and spoon some of the egg filling onto it, followed by the sausage, potatoes, peppers, cheese, and any other fillings of your choice. Be careful not to overfill the tortilla, as you need to be able to fold it without it bursting.
Finally, wrap your burrito by first folding the bottom of the tortilla snugly over the filling, then folding in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat this process with the remaining ingredients.
Your Tex-Mex breakfast burritos are now ready to be served warm. You can also make these burritos ahead of time and store them in the freezer for busy mornings. Simply pop them in the microwave for a quick and delicious breakfast.
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Other provisions sold at Poco Loco
Poco Loco, a burrito pop-up-turned-restaurant, offers a variety of provisions in addition to its popular breakfast burritos. The restaurant, located in Atlanta, Georgia, was started by chef Nick Melvin and his wife, Kristen, during the COVID-19 pandemic.
Poco Loco's menu includes fresh and frozen burritos with various fillings, such as barbacoa and egg, ramp chilaquiles, and bacon and eggs. In addition to burritos, the restaurant offers a range of other provisions, including:
- Fresh tortillas
- Meat by the pound
- Beans
- Batched salsas, such as charred salsa verde
- Prepared soups
- Cookies and cookie dough, including chocolate chip cookies
- Coffee and agua frescas
- Snickers balls
- Fermented chile and wildflower honey
Poco Loco also plans to offer outdoor seating at picnic tables in front of the restaurant. The restaurant's focus on takeout and high-quality, fresh ingredients has made it a popular choice for those seeking convenient and delicious dining options.
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Poco Loco as a family business
Poco Loco is a family-run business that was started by chef Nick Melvin and his wife, Kristen, during the early days of the Covid-19 pandemic. What started as a way for Melvin to reconnect with his children while furloughed from his job at Fox Bros. Bar-B-Q soon turned into a successful weekly breakfast burrito pop-up, with people flocking to the Melvins' house on Saturday mornings.
The idea for Tex-Mex breakfast burritos came from a friend, and Melvin thought that Texas-style smoked meats would elevate his burritos. Poco Loco launched in May 2020, selling 25 burritos during its first weekend. The pop-up now averages around 280 fresh and frozen burritos each week, including varieties like barbacoa and egg, ramp chilaquiles, and the Pig Lebowski with bacon and eggs. In addition to burritos, Poco Loco also offers "provisions" such as salsa, shredded chicken, soup, and cookie dough.
As the business grew, the Melvins decided to turn their pop-up into a permanent brick-and-mortar location in the Kirkwood neighbourhood of Atlanta. The restaurant, which opened in April 2021, operates as a takeout-only establishment, offering a variety of fresh and frozen burritos, batched salsas, fresh tortillas, prepared soups, cookies, and coffee. The Melvins plan to keep the business small and manageable, with a focus on maintaining a healthy work-life balance for themselves, their family, and their employees.
Poco Loco's success can be attributed to the quality of its food and the dedication of the Melvin family. The business has become a beloved part of the community, with customers appreciating the convenience of getting restaurant-quality, top-notch ingredients fast. The Melvins' hard work and commitment to their craft have paid off, and their story serves as an inspiration to other families looking to turn their passions into successful businesses.
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Frequently asked questions
Yes, Poco Loco is well-known for its breakfast burritos.
Poco Loco started as a pop-up in the chef's home in Lake Claire, Atlanta. It now has a brick-and-mortar location in the former Dish Dive space in Kirkwood, Atlanta.
Poco Loco offers fresh tortillas, salsa, shredded chicken, soup, cookie dough, coffee, and agua frescas.
