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Here’s the Best Burrito in Austin

Here’s the Best Burrito in Austin

When you think about it, the burrito might be the world’s most perfect food. All the food groups are covered with nearly endless combinations of ingredients, and best of all, the whole dish is handheld and doesn’t even require, well—a dish.

For our second-annual ranking of the best ones found in America, we looked at burritos from all across the country and applied several strict criteria: Are all the ingredients fresh? Is there a good selection of meats and add-ons? Can you customize your order, right down to the amount of crema squeezed on top? Is it renowned by critics and locals alike in its city? We didn’t set out to rank the places to buy a burrito; we ranked the burritos themselves, but we know that you don’t buy a burrito in a void. So when you drive by this place does your mouth immediately start to water, forcing you to impulsively pull over and, before you know it, you’re diving face-first into the burrito of your dreams?

Those are the burritos we went looking for, and after compiling an extensive list, sent a survey to journalists and food writers across the country, as well as renowned chefs that are a part of our Culinary Council. Chefs who participated in the survey and will allow their names to be used include Jonathan Waxman (a native Californian with extensive burrito experience) and Cesare Casella (who brings an Italian-rustic viewpoint to the subject). Although there could only be one winner, we found plenty of delectable specimens being made across America, including in Austin.

Cabo Bob’s brings a taste of Baja California to Austin without being tacky or gimmicky, and with a real commitment to high-quality food. All tortillas are cooked to order (try to find that at other burrito shops), and all sauces are scratch-made in-house daily. While their Baja fish taco is certainly the real deal, and there’s always the option of customizing your burrito and loading it up with fillings, go for the #5: the pork burrito. An ancho chile tortilla is filled with shredded pork, brown rice, pinto beans, grilled onions and peppers, cheese, lettuce, cilantro, and their 66 Red Sauce, and it’s a wonder to behold.

It’s so good it snagged the #12 spot on our list, beating out their only local competitor also named on it, Changos Taqueria’s Maximo burrito (#30). That means, according to our panel of experts, that Cabo Bob’s Burritos is the proud home of the best burrito in Austin.


Don’t have time for breakfast? Hat Creek Burger Company serves a hearty breakfast that’s fast and healthy. Breakfast platters and tacos are made with organic Vital Farm eggs, fresh avocado, and their housemade sauerkraut.


Tacodeli has the most famous breakfast tacos in Austin and they’re heavenly. You can find them almost everywhere in Austin but go into Tacodeli for the authentic experience.


Winner, winner, chicken dinner! Err.. breakfast! Flyrite Chicken opens at 10am every day serving up chicken sandwiches, wraps, strips, and salads with all-natural chicken raised without antibiotics.

Best Burritos in the Country

What could be better than your favorite protein, countless vegetables and a plethora of toppings all rolled up in a tortilla? From traditional burritos to vegetarian favorites and even sushi burritos, here are the top stops to seek out when on the road.

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Photo By: Wilmington and Beaches CVB

Pica's Mexican Taqueria (Wyoming)

When you're visiting Jackson Hole for skiing or hiking, stopping at Pica's for outdoor-activity fuel is a must. The entire menu is worthy, but the burritos are the stars, especially thanks to the "wet burrito" offering: For $2 extra, any burrito can be made wet, meaning the kitchen adds romaine lettuce and smothers the burritos in a chipotle enchilada sauce, topped with Mexican cheese, salsa fresco and sour cream. Insider tip: The chicken tinga, upgraded to wet burrito, is a local favorite.

Mission Taco Joint (Missouri)

A vegan burrito? Don't knock it until you try it &mdash at one of Mission Taco Joint's locations in St. Louis. The Cali Burrito is created with "addictive" taco-spiced Vegan Impossible Burger ground meat, smashed black beans, lettuce, guacamole, vegan cheese and chile de arbol salsa and is wrapped perfectly in a wheat tortilla. The vegan creation hit the menu in December 2018, and by summer 2019 more than 4,000 Cali Burritos had been purchased and consumed.

Café Corazon (Wisconsin)

George and Wendy Mireles opened Café Corazon in Milwaukee in 2009 with the intention of making sure everyone was able to enjoy a stellar burrito to their liking. With three locations under their belt, their burrito creations and other specialties continue to satisfy hungry diners, and the spot continues to rack up awards. The Corazon Burrito, stuffed with fresh, local ingredients and completely customizable, is a top-rated order. Order it "wet" to be smothered in red enchilada sauce, melted cheese and lime cilantro crema. Everything from the meat to the produce is locally sourced, from Wendy's family farm, other area farms and the cafe's very own urban garden.

The Taco Stand (Florida)

The Taco Stand, in Miami, is all about serving Mexican classics with a touch of Cali. The California burrito is no exception to this rule and is deliciously filled with flame-grilled Angus steak, cheese, guacamole, tomato, salsa and fries. All of the burritos are out of this world, so you really can't choose wrong &mdash but it would be wise to add an order of Rosarito-style churros to end the meal.

Rocco's Tacos & Tequila Bar (New York)

Rocco's Tacos & Tequila Bar has several locations scattered across the United States, but hungry Brooklynites will be the first to say that the Brooklyn location is a safe bet for when burrito cravings hit hard. A fan favorite, the Wet Burrito Con Rojo is stuffed with flavorful chicken, beef or pork, along with black beans, Cotija cheese, fragrant yellow rice, cilantro and salsa rojo.

Brewhemia (Iowa)

In Cedar Rapids, you can feast on the best breakfast burritos around at Brewhemia. The best part? You can customize the fillings to your liking to create the perfect bite. Start with a base of eggs, cheese and refried beans, and then choose from best-selling chorizo, sauteed vegetables, ham and potatoes &mdash or be bold and add them all. The chef is originally from Mexico, so expect the housemade salsas meant for dunking to be standouts.

Geronimo Tequila Bar and Southwest Grill (Connecticut)

"We honor the traditional flavors from New Mexico and proudly use many authentic ingredients, including black beans, pozole, corn, squash, chipotle chicken, cheese and toppings of orange-chimayo pepper and pepita-tomatillo mole sauces," says Geronimo Tequila Bar and Southwest Grill's executive chef, Arturo Franco Camacho. The result is 100% Southwestern cuisine &mdash even the chiles in the top-notch burritos are sourced from New Mexico. The chicken tinga burrito is as flavorful as it gets. It's filled with chipotle-braised chicken, black beans, avocado, posole, butternut squash and Oaxaca cheese, and topped with orange-honey mole and tomatillo-pepita sauces, Mexican crema and pico de gallo.

YoHo Hibachi & Sushi Burrito at Morgan Street Food Hall (North Carolina)

A newer addition to Raleigh's bustling Morgan Street Food Hall, YoHo Hibachi & Sushi Burrito brings a twist to lunchtime with sushi burritos. Nori sheets replace the traditional tortillas to envelop fun creations made from spicy crab, tuna and more, along with sticky sushi rice. Feeling daring? Dial it up with the spot's sought-after spicy wasabi sauce.

Jorge's Sombrero (Colorado)

Locally owned Jorge's Sombrero has been serving authentic Mexican food to the Pueblo community in Colorado for over 30 years now, so expect legit good burritos, as the locals take the cuisine very seriously. A Jorge's burrito entails a giant flour tortilla stuffed with beef or chicken, beans and cheese, but the standout bonus is that it's bathed in homemade Pueblo green chili stew with pork. Mild and hot versions are available, or get it half and half to hedge your bet. You won't forget this culinary gem topped off with sour cream and avocado.

Agave Mexican Restaurant (Delaware)

Spend a beautiful day exploring Lewes, Delaware, but don't forget to stop by Agave Mexican Restaurant for the Surf and Turf Burrito. It's a real treat, as it's created with all the finer things in life: shrimp, steak, rice, salsa, lettuce cheese, chipotle mayo and beans, all wrapped up in a flour tortilla. Sit back, relax, and pair it with one of the restaurant's 70 varieties of 100% agave tequila for the ultimate dining experience.

Home Team BBQ (South Carolina)

When burrito hunger strikes in Charleston, Home Team BBQ is the cure. For brunch (served at the Sullivan's Island and downtown Charleston locations only), it's all about the meat-centric breakfast burrito stuffed to the brim with scrambled eggs, chorizo, carnitas, black beans, tots, salsa verde, salsa roja, queso and pork cracklings. For lunch or dinner (all locations), the BBQ and burrito worlds collide with the famed BBQ burrito. It comes with all the deliciousness of both items: pulled pork or chicken, mashed potatoes, slaw, creamed corn, red BBQ and a flour tortilla. Serious barbecue fanatics can upgrade to brisket for a buck extra.

Jacky's Restaurant (South Dakota)

At Jacky's Restaurant in Sioux Falls, the Wet Burrito will satisfy your hunger within one bite. It's a giant flour tortilla chock-full of rice, beans and the protein of your choice (we strongly suggest al pastor or chorizo) that's appropriately drenched in green or red sauce and melted cheese and then garnished with lettuce, tomatoes and sour cream.

Estela's Fresh Mex (Iowa)

In Iowa City, locals turn to Estela's Fresh Mex for the The Buff, the ultimate breakfast burrito. Instead of a flour tortilla, an 8-inch pancake with maple syrup serves as the ideal burrito blanket, keeping eggs, cheese, bacon strips, potatoes and pico de gallo wrapped up tight. Traditional burritos such as the al pastor and chorizo options are also worthy of a mention. Tortillas, marinades and salsas are made fresh daily.

Kono's (Hawaii)

Before hitting the waves, fuel up at Kono's on Oahu with a Chun's Bomber breakfast burrito. You won't be disappointed, as the warm flour tortilla is stuffed with 12-hour slow-roasted Kalua pork, crispy bacon, cheese, eggs and potatoes, served alongside housemade salsa and a bevy of hot sauces. Make it "fully loaded" and take advantage of fresh avocado, sour cream and jalapenos. "The kalua pig is definitely the winning culprit that won the restaurant countless awards," says owner Stan Glander. "You cannot go wrong with quality food, but what truly makes Kono's special is the extra aloha service you get when you walk through the doors."

Chula Seafood (Arizona)

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. The heartiest option is the Uptown Burro, which can be stuffed with swordfish or shrimp, and heaves with rice, beans, salsa and lettuce.

Pancho's Mexican Restaurant (Nevada)

Looking for a burrito in Sin City? Hit Pancho's Mexican Restaurant for the Philly Burrito. Think savory strips of grilled flat iron steak, bell peppers, onions, mushrooms and lots of oozy, melted cheeses, topped off with the most-perfect enchilada sauce around. Available on both lunch and dinner menus, this burrito-cheesesteak hybrid should be on your Las Vegas must-eat list.

Flaming Amy's (North Carolina)

Chances are if you bring up Wilmington, North Carolina, Flaming Amy's Burrito Barn will come up in conversation. The spicy Flaming Amy burrito is one of the most popular and is filled with chipotles, fresh jalapenos, green chiles, lettuce, cheese, sour cream, rice and beans. Burritos are obviously the standout here, but it's the fresh salsa bar that draws customers in time and time again. It offers nine salsa choices, including traditional tomato, black bean and corn, flaming hot, Asian cucumber, wasabi avocado, green tomatillo, chipotle tomatillo, ginger peach and pineapple jalapeno.

La Carreta Mexican Grill (Iowa)

Iowans pop into La Carreta Mexican Grill in Marshalltown for the savory, satisfying, best-selling California burrito. It's filled with grilled steak or chicken, avocado slices, black beans, cilantro lime rice and pico de gallo. "Everyone likes to have a place to think, to meditate and to eat a burrito," notes the chef. "You can never go wrong with a burrito &mdash quick and ready to go with you wherever."

Bombay Frankie Company (California)

Mumbai's street food vendors have been selling their own version of a burrito &mdash dubbed the Frankie &mdash for years, and the Indian speciality has made its way to LA by way of this gas-station restaurant, Bombay Frankie Co. Behind a Chevron in West Los Angeles, you'll find Chef Kamaljit Singh at the helm of a clay tandoor, turning out tender, fluffy naan that become Frankie wrappers. Fragrant chicken tikka masala and other familiar Indian accompaniments (cumin-spiced jeera potatoes, pickled red onions and chickpea spread) go into the burrito, along with a refreshing raita, tamarind chutney and mint crema.

Sabor Latin Street Grill (North Carolina)

Sabor Latin Street Grill is one of Charlotte's most-hyped (and fastest-growing) fast-casual dining spots for many good reasons, one being the hefty Sabor Especial Burrito, weighing in at a whopping 1.28 pounds of goodness. Chock-full of your protein of choice, refried or black beans, sour cream, pico de gallo, guacamole, lettuce and the spot's drinkable queso, the burrito has become so popular that local news outlet Charlotte Agenda named it one of the top five burritos in town. Another fan favorite is the El Dominicano burrito. "[It] has the basic ingredients found in the Dominican Republic, and we grill all the ingredients together &mdash cabbage, onions, tomatoes, shredded chicken &mdash and then we top it off with our signature Sabor rosada sauce," says Dalton Espaillat, CEO of the restaurant's parent company, Raydal Hospitality. "Once it's assembled, then it's pressed like a panini."

Big Mamma's Burritos (Ohio)

A staple in Athens, Ohio, Big Mamma's Burritos serves up a burrito so large that the owners claim they've taken the standard burrito and corrupted it with delicious, twisted ideas. The Chili Mamma, a soft flour tortilla stuffed with rice, hot sauce, sour cream, cheddar cheese, lettuce, tomatoes, onions and famous Skyline chili, is a hot commodity, but the Chipotle Ranch Mamma is the most-popular burrito. Think chicken, a delicious chipotle ranch sauce, cheese, rice, lettuce, tomatoes and onions. Whatever you choose, you won't leave hungry.

Burrito Grill (Oklahoma)

Voted the Made In Oklahoma Coalition's 2016 Restaurant of the Year, Burrito Grill is a regular stop for Blanchard locals and visitors alike. Husband-and-wife duo Matt and Erin Cosby focus on fresh ingredients and produce, much of which is grown in their own orchard and garden. It includes peppers, tomatoes and peaches that are turned into vibrant salsas to accompany the popular burrito &mdash which totals about a pound of made-to-order ingredients, in case you were wondering.

Seoul Taco (Missouri)

Korean and Mexican flavors come together at Seoul Taco. Diners choose from four proteins &mdash bulgogi beef, spicy pork, chicken or tofu &mdash that get encased in a flour tortilla with the usual burrito fixings of lettuce, cheese and sour cream. In another nod to Chef David Choi's Korean-American heritage, the mashup is packed with spicy kimchi fried rice and his top-secret Seoul Sauce.

MAD Social (Illinois)

At MAD Social in Chicago, weekend brunch is an opportune time to feast on the beloved, oversized breakfast burrito. Expect a flour tortilla filled with soft-scrambled eggs, black bean puree, pico de gallo, avocado, sour cream, napa cabbage and Chihuahua cheese. Chef Josue Salmeron's suggestion for meat lovers? "Add on both bacon and steak."

La Loma (Denver)

If burrito cravings hit when you're visiting Denver, head to La Loma immediately &mdash and bring a hearty appetite. The burrito listed on the menu is actually two burritos, stuffed with either bean and cheese, shredded chicken, ground sirloin or brisket, then smothered with Colorado's famous green chili, red chili or enchilada sauce, and served with rice and beans. Upgrade to the Supreme version to add a dose of melted cheese, sour cream, lettuce, onions and tomatoes.

Antonio's Taco Shop (Nebraska)

Antonio's Taco Shop, in Scottsbluff, is home to some of the best burritos in the area. Customers rave about the burrito stuffed with steak, guacamole and pico de gallo, wrapped in a homemade tortilla. The secret? Fresh ingredients, made-from-scratch guacamole and an original pico de gallo recipe. Do yourself a favor and order a side of carne asada fries as well.

Asada (South Carolina)

Inspired by the Mission District of San Francisco, Asada's menu is influenced by Latin cuisine and is a popular stop in Greenville for mouthwatering burritos and much more. Each order of a Mission-style burrito is equipped with melted queso blanco, cilantro lime rice, cumin garlic black beans, pico de gallo and sour cream. As for the meat, well, that's a tough one &mdash the carne asada, carnitas and chicken asada are all tempting choices.

Cafe Bueno (Maryland)

If you find yourself in Frederick, Maryland, mosey over to Cafe Bueno for one of the authentic Mexican burritos, which have won the spot countless awards. Meat, cheese, sour cream and beans are rolled in a large flour tortilla, topped with sauce and melted cheese, and served with rice and beans. There are countless different ways to enjoy a burrito here no matter which you choose, you can be assured that the meat will be hand-cut, marinated in-house and cooked to perfection each time.

Mexicali Blue (New York)

The village of Wappingers Falls, New York (population 5,500), is home to Mexicali Blue &mdash and its mouthwatering short-rib burrito. Not only is the meat house-butchered, but the ribs are cooked in Modelo Negra beer with fragrant herbs and spices for 7 to 8 hours. Accompanying the meat are rice, beans, guacamole, pico de gallo, a special coleslaw and an exclusive hot sauce that lends the dish a unique flavor. Everything is made fresh and in-house, for a burrito that's truly is a bite to remember.

Dos Rios Cantina (New York)

If you're in Binghamton, New York, run, don't walk, to Dos Rios Cantina to sink your teeth into the carnitas burrito. If the image alone doesn't entice you, its description will: a flour tortilla overstuffed with carnitas, house rice, pico de gallo, pickled shallot and lettuce. The most-awesome part? It's smothered in creamy queso.

ThoroughBread (Texas)

Craving something nontraditional but still super tasty? In the Zilker neighborhood of Austin, ThoroughBread has created a stuffed bread with the flavor profile of a burrito, aptly named a Burridough. Part kolache and part burrito, the savory creation can be ordered in avocado, egg and cheese ham, egg and cheese and brisket, egg and cheese. All are served with a side of homemade fire-roasted salsa. The catch? The brisket version is available only on Saturdays and Sundays, so plan accordingly.

Rolando's Restaurante (Arkansas)

If you stumble upon one of the three Rolando's Restaurante locations when traveling through Arkansas, hit the brakes and pop in for a hyped Popeye's Burrito. A flour tortilla is stuffed with fresh spinach sauteed in olive oil and garlic, chicken or pork is added for protein, and mouthwatering vegetables for flavor, and it's all topped off with an addictive Argentinian sauce, plus cheese and sour cream.

Red Iguana (Utah)

Red Iguana is such an icon in downtown Salt Lake City that the popular restaurant opened up Red Iguana 2, just down the street, to absorb the overflow. Regardless, there's always a wait &mdash and the wait is always worth it once you sink your teeth into the city's best burrito. There are many burrito options (which all come in pairs, by the way), and all are superb, but the chile verde is a solid bet. Think housemade pork drenched in chile verde with the "killer" refried beans wrapped in a flour tortilla and smothered with additional chile verde &mdash or change it up and request for it to be smothered in the delicious mole sauce instead.

How to Fold a Burrito

Avoid burrito blowout with the help of these burrito-folding tips.

The burrito is the best food delivery system the universe has ever devised -- when wrapped correctly. You can&apost just wrap it up all willy-nilly or you&aposll end up with a dreaded case of burrito blowout.

Here&aposs how to properly fold a burrito. It&aposs easy. But before we fold, there&aposs one key to a properly wrapped burrito: Don&apost be too greedy with the fillings. It&aposs tough, I know, but resist the urge to overstuff. You can&apost properly fold an overstuffed tortilla.

With that in mind, a large flour tortilla is a good choice for burritos corn tortillas are too small and will crack when folded. Let&aposs get to it.

In Austin, breakfast tacos are a dietary staple. Like water. But tastier.

These are not burritos, but carefully curated tortillas with essential, well-seasoned fillings of all types. You&aposve seen our਍innerਊnd lunch round-up, but no meal takes a stand like the Austin breakfast taco. Here are some of the best in town:

Fresa&aposs breakfast tacos. Credit Julie Cope.

Fresa’s Chicken Al Carbon
Walk up or drive thru at this fast-fresh Austin fave. Care is put into housemade ingredients like flour tortillas, rice, beans and fresh salsas and Fresa’s organic eggs come from pasture-raised chickens. Look under “Our Favorite Breakfast Tacos” for The Margie with steak, eggs, rajas and charred onions.

Veracruz All Natural
Rachael Ray crowned their migas breakfast tacos as one of the best in the country. The simple eggs, avocado, pico and cheese creation is folded into a thick homemade corn tortilla and laced with bits of spicy fried tortilla for an extra crunch. You can feel good about indulging: Veracruz uses only fresh, all natural ingredients.

Mi Madre&aposs
Soak up the morning sun on this pooch-friendly patio. Nosh something different and order the pork carnitas breakfast taco dressed in avocado and cilantro, or the homemade machacado, eggs and pico taco. There’s a reason the Austin Chronicle awarded Mi Madre’s the coveted �st Breakfast Tacos” nod.

El Chilito
This laid-back local charmer serves from-scratch breakfast all day, calling on Texas ingredients that include Vital Farms eggs, El Milagro tortillas, Texas Coffee Traders and Texas-raised beef. Hit the Tex-Mex taqueria for the Vaquero tacos built with farm eggs, carne asada and jack cheese. So good.

Torchy&aposs Tacos
Known for their Damn Good Tacos, you can grab a delicious meal hereਊny time of day. The real highlight is kicking things off before the sun rises at 7 a.m. Try the taco of the month, or get fancy with custom orders off their secret menu (shhh).

El Primo
Just a quick hop from downtown on South First Street, this spot&aposs got your classic egg, bean, meat and cheese tacos covered. Order all day long, or get the BIG Breakfast if you&aposre somehow still hungry after one taco.

The Otto. Credit Tacodeli.

This establishment is so serious about their breakfast tacos, locations close at 3 p.m. daily, with breakfast served all day each weekend. Try the classic Otto, the Jess Special or Freakin&apos Vegan if you&aposre feeling a health kick. These fresh-made ingredients also pair perfectly with the build-your-own menu. If you know what’s up, you&aposll become a Tacodeli Insider.

Joe&aposs Bakery and Coffee Shop
Around since 1962, this team knows what they&aposre doing. Breakfast plates and tacos are served all day, every day. Get adventurous and try the chicharrone taco, or the round potato if you&aposre in the mood to carb-load.

Juan in a Million
No list would be complete without this infamous breakfast taco hot-spot on the east side. In business since 1980, this East Cesar Chavez establishment sometimes has a line out the door beginning atਇ a.m. Try a few Tex-Mex classics such as the chorizo or bacon, or get creative with the nopalitos with egg.

Tyson&aposs Tacos
A north-central hot-spot, Tyson&aposs boasts a variety of creative breakfast tacos at a laid-back dining stand with a welcoming patio. Stop by on your way to that morning meeting, or make the special trip – the ambiance will make you proud to be in Austin.

Las Cazuelas
Good news, early risers – this Austin must-eat opens at 5 a.m. Start your day on their outdoor patio with a few delicious tacos. Build your own with an ingredient list spanning eggs, beans, cheese, bacon, ham, rice, sausage and nopal (yep, that’s cactus and it’s awesome).

We&aposve tried to eat as many tacos as possible during this experiment. Now that you&aposve seen them all, what are your favorite tacos in Austin? Let us know with #TrueAustin on Twitter and Instagram!

Here’s the Best Burrito in Austin - Recipes

carne asada, french fries, pico de gallo, cheese, guacamole, and sour cream.

Super Burrito

choice of meat, rice, beans, pico de gallo, cheese and guacamole.


carne asada, potatoes, cheese, pico de gallo, and guacamole all wrapped in a chipotle tortilla.

Chipotle Calamari

breaded calamari, cabbage, potatoes, pico de gallo, and chipotle sauce.

Pollo Asado

marinated grilled chicken breast, lettuce, cheese, and sour cream.

Carne Asada

marinated steak, pico de gallo, and guacamole.


breaded shrimp, potatoes, rice ,pico de gallo cabbage, and tartar sauce.

Pig in A Blanket

shredded pork, bbq sauce, coleslaw, and potato salad.

Gyros Al Pastor

gyros in adobada sauce, potatoes, pineapples, lettuce, pico de gallo, and tzatziki.


your choice of 3 beef or chicken flautas, rice, beans, shredded cheese, and sour cream.

Texas Cheesesteak

carne asada, grilled mushrooms, onions, and our famous queso.


Bean and Cheese


cheese stuffed poblano pepper, pico de gallo, and guacamole.

Jolly Green Giant

black, white, kidney, and pinto beans, mushrooms, bell peppers, potatoes, water chestnuts, tomatoes, sauteed in olive oil in a spinach tortilla.

Meat Choices:

Carne Asada, Pollo Asado, Shredded Chicken, Carnitas, Barbacoa, Ground Beef.



carne asada, potatoes, pico de gallo, cheese, and guacamole.


adobada steak, pico de gallo, and pineapples.

Sea Monster

breaded shrimp, cabbage, pico de gallo, and tartar sauce.


choice of meat, pico de gallo, and cheese.


choice of meat, cilantro and onions.


Super Nachos

choice of meat, beans, pico de gallo, cheese, sour cream, and guacamole.

Super Quesadilla

choice of meat, pico de gallo, cheese, sour cream, and guacamole.

Chips and Queso

Chips and Salsa


crispy beef or chicken taquitos, served with cheese, lettuce, and sour cream.

Carne Asada Fries

french fries, covered in melted shredded cheese, served with sour cream and guacamole.


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Chipotle unveiled its corn salsa recipe in a TikTok video on Thursday, July 23. You'll only need six ingredients to whip up the side: corn, red onion, jalapeño, cilantro, salt, and lime juice. To make the dish, you'll want to start off by chopping the ingredients and then adding the red onion, jalapeño, cilantro, salt, and lime juice together. Once you're finished, add all the mixed ingredients to a bowl of corn.

The restaurant chain shared its guac recipe on Twitter. Here's what you'll need: 2 ripe Hass avocados, two teaspoons of lime juice, two tablespoons of chopped cilantro, a 1/4 cup of diced red onions, half of a jalapeño diced and including seeds, and 1/4 teaspoon of kosher salt. After you've got the ingredients, you'll want to cut the avocados in half and remove pits, scoop the avocados into a bowl, toss and coat them with lime juice, add the salt, and then mash until it's smooth. The last step is to fold in the rest of the ingredients and mix it all together. You can season the guac according to how you like it.

27 Genius Ways to Hack Chipotle's Menu

It’s been a rough year for Chipotle. After norovirus scares and E.Coli outbreaks it seems they can’t catch a break. Right now Chipotle is in a place where they are trying to win back customers and with offers like Free Burrito Day, it’s hard not to bite.

If you’re a hardcore Chipotle lover like me then you’ve probably enjoyed the short lines the past few months, but all good things must come to an end. As more customers are returning back to the burrito Mecca it is time we all make sure we are doing Chipotle the right way. Here are some of the top hacks to make sure you are getting the most out of your Chipotle experience with every visit.

For When You Want More For Your Money

Photo courtesy of

At this point we all know guac ain’t free. When you add up double meat, guac, chips, salsa, and a drink your order is easily in the double digits. Now is the time to stop overpaying. Did you know if you follow 6 simple tricks you can get 86% more burrito for you buck? Yeah guys your life is about to change.

Bowl it up

If you’re not getting your burrito in a bowl you are missing out on so much extra meat and rice. Order your burrito in a bowl but ask for a tortilla on the side. Not only is it free but now you can make a regular burrito out of your leftovers.

Double wrap

Double wrapping is an ultra-effective technique. You don’t want all your precious guac spilling out of the sides of a cracked burrito, do you? We didn’t think so. Ask for two tortillas and trust that your burrito will be kept safely reinforced.

Double that rice

When your server asks if you want white or brown rice, ask for both. You’ll get both for no extra charge and it almost doubles your portion. Mo’ rice, mo’ meals.

Order both beans

Don’t just stop with the rice, order both types of beans too. Your burrito is going to look pretty hefty at this point but if you took our double wrap advice to heart then you’ll be just fine.

Half and half the meats

Sadly you will be charged for the more expensive of the meats, but if you ask for half and half you’ll wind up with more meat in the first place.

#SpoonTip: If you’re a vegetarian, skip the meat and you get guac for free.

Don’t skimp on the veggies

Why do people forget that fajita veggies and corn salsa are free? Maybe it’s because the guac is too distracting but don’t skimp on these treats. Not only are they delicious but they help raise your burrito to max capacity status.

On the side

You know you can order meat and guac on the side, right? There’s also a good chance that you’ll get more if you order it on the side and more is always better at Chipotle.

Gift Cards

If you buy a $30 gift card, you get a burrito for free. So whether you buy the card for a friend or just to treat yourself you’ll end up with a free burrito.

For When You Want Something New

Photo by Alexandra Jubault

Okay so these tricks may not be that secret considering you’re reading about them, but they definitely aren’t advertised on the menu. Try one of these lesser-known delicacies and you may never go back to regular burritos again.


First things first, ask for a burrito bowl. Then when the server asks what rice ask for tortilla chips. It’s simple and delicious.


Somedays burritos are just too much, we get it. Well good news, the quesadilla isn’t just for kids anymore. Ask for one and they will in fact make it for you.


What the heck is that? It’s essentially a half-filled burrito that’s wrapped in foil and pressed on the grill.

#SpoonTip: Don’t ask for this during rush hour, but order it at any other time and you should be fine.


Take everything you know about a normal burrito and throw it out the window. The Quesoritto is a game changer. It’s your regular burrito, but wrapped in a quesadilla. So filling, but oh so good.

Vinaigrette Dressing

This isn’t really a secret item, but too many people don’t realize it’s available. They keep it in the fridge so make sure you order it right before you check out. It’s free and it will elevate your burrito bowl game to an entirely new level.

For When You Want to be Healthy

The post-Chipotle food baby is a real thing, but it doesn’t have to be. It’s hard to not fill up your burrito with all the free toppings but sometimes you just have to learn to say no.

Ditch the tortilla

As a burrito lover myself, writing those three words was painful. But at the end of the day the tiny flour tortilla alone is 300 calories. Ditch those calories and sub the tortilla for a burrito bowl. Your body will thank you.

#SpoonTip: If you do go for a tortilla ask for the gluten free ones.

Tofu isn’t always better

Surprisingly enough the best meats for you at Chipotle are chicken and steak. The sofritas have the highest amount of sugar, carbs, and sodium. It’s awful, but it’s the truth.

Brown vs. White rice

Sorry white rice lovers, brown rice is healthier for you. Realistically you should skip the rice all together, but what’s the fun in that?

Black vs. Pinto beans

Good news black bean lovers, these are way better for you than pinto beans. Fill your bowl up with these black beauties and you won’t regret it.

Say bye-bye to sour cream

This one is heartbreaking for me, but sour cream is so not the move if you’re trying to stick to a diet. Luckily guac is still okay, so you don’t have to cry too much over losing sour cream.

Get the chip off your shoulder

By no means should you be ordering tortilla chips if you are trying to eat healthy. It’s a bummer, but your stomach and your wallet will thank you.

For When You’re Lazy

The only bad thing about Chipotle is the whole getting out of bed and putting pants on part. Sometimes it’s just too much. That’s why delivery services are around.


If you live in one of the 19 cities Favor operates in then you can get Chipotle delivered right to your doorstep. Forget to ask for salad dressing for your burrito bowl? No problem. Just text your Favor runner and they’ll swing back and pick it up for you.


Don’t have Favor in your city? Try Postmates. The delivery fee might make your $8 burrito cost closer to $20, but at least you didn’t have to put on pants.


A lifesaver for college student’s, Tapingo will deliver several campus restaurants right to your door. Make your life easier with a click of a button.

For When You’re Broke

As much as I love Chipotle, my wallet doesn’t. If you are semi-functional in a kitchen then fear not. Check out these recipes so you can make your own burritos at home.

Sofritas Bowl

This super quick and relatively painless recipe is perfect for when you want sofritas, but don’t want human interaction.


Last year Chipotle released their official recipe for guac and it’s honestly not that hard to make. If you have 5 minutes and a few avocados to spare definitely check it out.

Carne Asada Mexican Fried Rice

If you’re ever stuck wondering what to do with your leftover burrito, this is the recipe for you. Plus, it makes a couple servings so you can stretch your money even more.

Copy Cat Chipotle Burrito

This recipe may require a little more proficiency in the kitchen but it’s well worth the effort.

Mason Jar Chipotle Bowl

Perfect for taking to school or work, this super simple mason jar recipe will be your new lunch favorite.

I Ate 26 Tacos to Find the Best Breakfast Taco in Austin

I would have liked to have been in Austin for the music. A show at The Continental Club, followed by some cold beers at Deep Eddy Cabaret would have been nice. Instead, I was there to eat 26 breakfast tacos in a single day. No guitars or drum sets. Just tortillas and eggs.

Austin is the land of the breakfast taco, the cheap, on-the-go morning staple that Texans know and (usually) love. It’s a combination of Mexican technique and American flavor, a Mexican tortilla made with flour supplied by German immigrants, piled with ingredients familiar to cultures across the world. It is Tex-Mex in its most transportable form, and maybe something even greater. The breakfast taco is proof that diversity, adaptation, and inclusion, rather than the dogma of authenticity and segregation, inspire greatness.

But what makes a great breakfast taco great? I hit 13 of the most highly-regarded breakfast taco joints in town and ordered two tacos at each spot. I ordered whatever specialty taco was recommended or well-known at the taco stand, and also a standard, consistent taco, made up of five ingredients. Here’s what I was looking for in the control taco:

Hand-Painted type at Rosita al Pastor, and two breakfast tacos at Joe's Bakery

The Tortilla
The flour tortilla is the base of every true Austin breakfast taco, and the best ones come hot off the griddle, after they’re freshly pressed. A warm tortilla keeps everything else inside the taco insulated (similar to how restaurants serve food on warm plates), and a good one should be both soft, chewy (but not gummy, like the store-bought ones), and barely crispy, with flaky, semi-translucent (Thank you, lard!) sections of the tortilla giving way to pockets of air.

The Eggs
There are three constants that should always exist in a scramble, whether you’re eating them out of a taco or not. Scrambled eggs should always be well-seasoned, well-whisked (fluffy, with minimal white streaks), and moist. Dry, under-seasoned scrambled eggs are a bad roommate in an apartment called Tacos.

The Bacon
Bacon should be equal parts crispy and chewy. Not one. Not the other. Both. That applies to bacon in a breakfast taco too, whether it’s chopped and incorporated into the eggs or laid down as a whole strip right on top. Every bite of the taco should have some bacon-y goodness going on.

Breakfast tacos at Tamale House East, and proof that I kissed a bunch of tacos at Tyson's Tacos