How we got here
From a beach trip to Coahuila 192.
The California burrito — born in San Diego, hand-rolled in Roma Sur.
“It started with a 2 AM order in a hole-in-the-wall taquería off the I-5.”
Carne asada, french fries inside, guacamole, pico, melted cheese — all wrapped in a flour tortilla so wide it took two hands to hold. One bite and we knew this thing needed to exist in Mexico City.
We came back and started rolling. Real carne asada, marinated, hit hard on the plancha. Papas inside — non-negotiable. The same flour tortillas they use in Tijuana, the same beer batter they use in Ensenada. We didn't reinterpret it. We brought it home.
In 2026 we opened on Coahuila 192. One shop. One rule: papas adentro. The line went out the door on day one. It still does.
Why a donkey? Because the burro is the original Californian — humble, stubborn, and the reason the word "burrito" exists in the first place. Wrap something in a tortilla, sling it on a burro, and you've just invented lunch.
We're not trying to reinvent anything. We're just bringing something we love — born in San Diego — to a city we love. Held together by a tortilla. Sealed by a rule.
Try the rule