Carne asada burrito
Photo: permanently scatterbrained · CC BY 2.0

History

The carne asada burrito predates the California burrito by decades, dating to working-class kitchens in northern Mexico and crossing the border via the same Tijuana-and-San-Diego corridor that brought the fish taco and adobada. Border-shop kitchens like Aibert's, Roberto's and Lolita's served carne asada burritos through the 1960s and 70s before the fries innovation arrived. The dish remains the simpler, purer plate; surfers and skaters in Pacific Beach kept it in rotation as the California burrito's older cousin.

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Common allergens: Gluten

Make it at home

Yield 4Hands-on 25 minTotal 1 hrDifficulty Easy

Ingredients

  • 700g skirt or flank steak
  • 4 large flour tortillas (12-inch / 30cm)
  • 1 lime juiced, 2 cloves garlic minced
  • 1 teaspoon ground cumin, half a teaspoon oregano
  • 3 tablespoons neutral oil
  • 200g guacamole (2 ripe avocados, half a lime, salt, half a small white onion finely diced)
  • 200g pico de gallo (2 tomatoes, half a white onion, half a jalapeno, cilantro, lime, salt)
  • Salt, pepper, hot sauce (optional)

Method

  1. Marinate the steak in lime juice, garlic, cumin, oregano, 2 tablespoons oil, salt and pepper for 30 minutes.
  2. Heat a heavy skillet over high heat. Sear the steak 3 minutes per side for medium-rare. Rest 5 minutes; slice against the grain into 1cm strips, then chop.
  3. Warm the tortillas in a dry pan, 20 seconds per side, until pliable.
  4. Build each burrito on the bottom third of a tortilla: a strip of carne asada, a row of guacamole, a row of pico de gallo.
  5. Fold the sides over, then roll tight from the bottom. Sear seam-side down on a dry pan 1 minute to set.
  6. Cut on the diagonal and serve with hot sauce.

Tip from the editors. The traditional version skips sour cream; if you want to add it, use a Mexican-style crema instead of supermarket sour cream for the right pour and tang.

Where to eat carne asada burrito

Carne asada burrito in San Diego

Lolita's Mexican Food ★ 4.4

$ CalifornianClairemont

Lolita's Mexican Food on Clairemont Mesa Boulevard in Kearny Mesa, San Diego, the California-burrito counter selling the canonical version for under twelve.

TryCalifornia burrito under $12, breakfast burrito $8-10

Directions

El Comal ★ 4.2

$ MexicanNorth Park

El Comal in San Diego is the North Park family-owned Mexican kitchen on Illinois Street, a longstanding interior-Mexican counter known for carnitas.

OrderThe carnitas plate with handmade tortillas; weekend chilaquiles before noon.

TipCash on hand speeds the counter; the courtyard patio runs warmer than the indoor room.

Directions Book

Tacos El Gordo ★ 4.7

$ CalifornianChula Vista

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.

TryVertical-trompo adobada tacos under $4

Directions

El Carrito ★ 4.4

$ Street foodBarrio Logan

El Carrito on Logan Avenue in Barrio Logan, San Diego, the homestyle Mexican counter in a 1930s streetcar with chilaquiles divorciados and carnitas.

TryChilaquiles divorciados, carnitas, breakfast burritos

Directions Book

Lucha Libre Gourmet Taco Shop ★ 4.2

$$ CalifornianMission HillsUntil Mon-Thu, Sun 22:00, Fri-Sat 23:00

Lucha Libre Gourmet Taco Shop in Mission Hills, San Diego, the wrestling-themed counter on Washington Street where Surfin' California burritos last.

TrySurfin' California burrito, four-dollar tacos, late-night chips and guac

Directions Book

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