Lolita's Mexican Food ★ 4.4
Lolita's Mexican Food on Clairemont Mesa Boulevard in Kearny Mesa, San Diego, the California-burrito counter selling the canonical version for under twelve.
Try: California burrito under $12, breakfast burrito $8-10
History
The California burrito was invented in San Diego at one of the city's -bertos taquerias in the late 1970s or early 1980s, with Santana's Mexican Grill and the Lolita's chain among the spots that claim credit. The dish travelled north with surfers and college kids from Mission Beach and Pacific Beach kitchens, then settled into every San Diego taqueria as the city's house burrito. National Burrito Day 2026 saw KPBS publishing a full origin piece naming San Diego as the dish's home, though no single restaurant has been confirmed as the inventor.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 700g skirt steak or flank steak
- 4 large flour tortillas (12-inch / 30cm)
- 1 lime, juiced, plus 2 cloves garlic minced, for the marinade
- 1 teaspoon ground cumin, half a teaspoon dried oregano
- 3 tablespoons neutral oil, plus more for frying
- 500g russet potatoes, cut into 1cm thick fries
- 200g shredded Monterey Jack or queso quesadilla
- 150g pico de gallo (1 tomato, half a white onion, half a jalapeno, cilantro, lime, salt)
- 120g sour cream, plus 1 ripe avocado mashed (or 150g guacamole)
- Salt, pepper
Method
- Marinate the steak in lime juice, garlic, cumin, oregano, 2 tablespoons oil, salt and pepper for at least 30 minutes (up to 4 hours).
- Heat 5cm of neutral oil to 175C (350F) in a heavy pan. Fry the potatoes in batches until golden and crisp, 5 to 7 minutes. Drain on paper, season with salt while hot.
- Heat a heavy skillet or grill over high heat. Sear the steak 3 minutes per side for medium-rare. Rest 5 minutes, then slice against the grain into 1cm strips and chop.
- Warm the tortillas in a dry pan, 20 seconds per side, until pliable.
- Build each burrito on the bottom third of a tortilla: a strip of carne asada, a row of fries, cheese, pico, sour cream and avocado.
- Fold the sides over the filling, then roll tight from the bottom. Sear seam-side down on a dry pan 1 minute to set.
Tip from the editors. The fries must be crisp going in. Soft fries kill the burrito; if needed, double-fry: blanch at 150C/300F for 4 minutes, drain, then crisp at 190C/375F for 2 minutes.
Where to eat california burrito
California burrito in San Diego
Tacos El Gordo ★ 4.7
Tacos El Gordo in Chula Vista, San Diego, the open-until-4am Tijuana-style trompo carving adobada tacos for around three dollars and California burritos.
Try: Vertical-trompo adobada tacos under $4
Lucha Libre Gourmet Taco Shop ★ 4.2
Lucha Libre Gourmet Taco Shop in Mission Hills, San Diego, the wrestling-themed counter on Washington Street where Surfin' California burritos last.
Try: Surfin' California burrito, four-dollar tacos, late-night chips and guac
El Comal ★ 4.2
El Comal in San Diego is the North Park family-owned Mexican kitchen on Illinois Street, a longstanding interior-Mexican counter known for carnitas.
Signature: Carnitas plate, Chilaquiles, Mole Poblano
Order: The carnitas plate with handmade tortillas; weekend chilaquiles before noon.
Tip: Cash on hand speeds the counter; the courtyard patio runs warmer than the indoor room.
La Puerta ★ 4.0
La Puerta in San Diego is the Gaslamp Quarter Mexican kitchen on Fourth Avenue, the after-bar carne asada fries and Taco Tuesday institution that anchors.
Signature: Carne asada fries, Taco Tuesday, Margarita pitchers
Order: The carne asada fries to share; Taco Tuesday $3 tacos until close.
Tip: Open until 1am Fri-Sat, midnight other nights; the back patio runs heater-and-fan year-round.
More cities are in research. Want california burrito covered somewhere specific? Tell us where you want to eat.