Freekeh Burrito, the novel Mexican street food concept that popped up at Fairmount Avenue’s Mugshots Coffeehouse last summer, proved to be such a runaway success that the brains behind it, Bistro 7’s Chef Michael O’Halloran and Noam Kugelmass, are trying to make it a permanent thing.

But while the two search for a location and work out the details, they’ve brought the popular pop-up back to Mugshots for weekends in November. There’s just one slight difference this time, they’re now calling it Manita Burrito. And it will operate as a BYOB out of the coffeeshop every Thursday through Saturday evening from 5:30–9 PM, and Sundays 5–8:30 PM.

Just as with the pop-ups last summer, the menu features the signature Freekeh Burrito— a burrito using freekeh, an ancient super grain made of roasted green wheat, traditional in Middle Eastern dishes, as well as plenty of other burritos, tacos, quesadillas, platos, and salads.

The tortillas are made in-house, the beans, freekeh, and organic rice are all cooked in vegetable stock, and the fillings are all locally sourced— pork from Country Time Farms, chicken from Bell and Evans, Irwin Mushrooms, Ray’s Seitan, and various fresh veggies from Green Meadow Farm. What’s more, there are multiple gluten-free and vegan options available.

If you go, stop by Fairmount’s go-to bottle shop Old Philly Ale House first and pick up some beers for BYO-ing.

Photo: Mugshots Coffeehouse