Spending a good portion of our formative years hanging around kitchens, we picked up a few things.
And not just hot plates. We learned that when it comes to flavor, the whole is greater than the sum of
the parts. Adding to the palate of herbs, spices and ingredients, we can make a traditional meal—even
if it’s already delicious—a much richer experience.
A few years ago, as fate would have it, we crossed paths with
an amazing local restaurant that was equally passionate about
their food. Their burritos had inspired a cult following among
their loyal customers. We wanted to take this concept to the
next level. We thought to ourselves, “We’re not going to
change this. We’re going to build on it.”
You can choose from four kinds of tortillas, three kinds of beans, two kinds each of rice, spinach, onions and jalapeños. For proteins, we offer beer-battered cod, grilled shrimp, shredded beef, fajita beef, ground beef, shredded pork carnitas, grilled chicken, and vegan picadillo. We have twenty different toppings ranging from sliced avocado to sautéed spinach.
Yes, we happen to find produce markets VERY EXCITING.
Calculating the sheer number of taste variations requires some pretty complicated mathematics. But the common denominator is always fresh and it’s been part of our philosophy for a long time. As our head chef, Angel Cervantes, puts it, “I always admired my mom’s passion for cooking—and that starts with the ingredients. There is nothing better than going to a produce market in Latin America, selecting just the right, locally sourced vegetables. We always had the freshest tomatoes, onions, and spices available.”
At Überrito, this has become the model for all of our kitchens and the magic that happens in them.
