Ingredients
The ingredients of the California burrito.
Every layer with its story. Where it comes from, why we chose it, how we work it.
A California burrito has six layers. Each with a reason. Each with a source. The difference between an acceptable burrito and a memorable one lives in these details — which is why we wrote a page on each.
If you've got 30 seconds, go look at the full California burrito. If you've got 5 minutes, read one ingredient's story. If you've got the day, read all six. Any option works — the burrito tastes the same.
Carne Asada
USDA Choice picaña + grass-fed skirt steak. Two cuts, one screaming-hot plancha.
Read the story
Cheddar Cheese
From local Mexican dairy producers. Melted onto the asada on the plancha.
Read the story
Guacamole
Organic avocado. Hand-mashed every morning. Three ingredients, nothing else.
Read the story
Pico de Gallo
Tomato and onion from the local farmers market. Hand-chopped before opening.
Read the story
Crema (Sour Cream)
Grass-fed, no gums. The final layer that closes the burrito.
Read the story
Flour Tortilla
Made fresh every day. Warmed on the plancha. Flexible at the fold.
Read the story
French Fries
Crispy outside, soft inside. Inside the burrito. The California rule.
Read the story
Want to see them together?
Six layers, one California.
All six come together in one burrito. If you made it this far, you know more about the California than 99% of the people who eat it.