Start to Finish: Rodney Anderson

Before the burrito was big, both in size and popularity, I remember my friends and I always going to get Mexican cuisine in Chicago. We would seek out places around the city, even going to more nontraditional areas around town, but we loved it; the more authentic, the better. I remember thinking during that time about taking a simplified Mexican menu and placing it in a thriving college town—design it toward a younger audience and see if it would gain some attention.