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Recipe & POS Guide

Everything behind the Big Sur Burrito Co. menu in one place: where each item is on the POS, how it is made, how it is built, and what is in it.

Demo content: recipes, yields and portions are sample content for Big Sur Burrito Co.

POS & menu guide

Learn where every item lives on the register screen, what the ticket will say, and what to ask the guest when you ring it. The register is organized the same way as the menu: four screens, one tab each.

Signature Burritos screen

Signature BurritosBuild Your OwnSides & ExtrasDrinks
Cactus Burritos$15.95
Coastline Burrito$16.50
California Burrito$16.95
ButtonTicket readsPriceWhat it isSay or ask
Cactus BurritosCACTUS$15.95Two rolled and fried burritos filled with spicy carne molida, nopales, cheddar and queso.Heads up, it is spicy. Two burritos per order. Want queso on the side?
Coastline BurritoCOASTLINE$16.50Carne asada and shrimp with queso, pico de gallo and crema.Contains shrimp. Ask about shellfish allergies before you ring it.
California BurritoCALIFORNIA$16.95Carne asada, fries, Monterey Jack and guacamole, SoCal style.Fries and guacamole are inside. No pico. Any allergies?

Build Your Own screen

Signature BurritosBuild Your OwnSides & ExtrasDrinks
Build Your Own$16.50
ButtonTicket readsPriceWhat it isSay or ask
Build Your OwnBYO$16.50Pick your style, protein, base and toppings. Burrito, tacos (3), rice bowl, nachos or loco fries.Walk the prompts in order: style, protein, base, toppings, extras.

Sides & Extras screen

Signature BurritosBuild Your OwnSides & ExtrasDrinks
Chips & Salsa$5.00
Chips & Guac$6.00
Chips & Queso$6.00
Chips$3.00
Fries$5.00
ButtonTicket readsPriceWhat it isSay or ask
Chips & SalsaCHIPS SALSA$5.00House tortilla chips with salsa.Which salsa: pico, verde or rojo?
Chips & GuacCHIPS GUAC$6.00House tortilla chips with fresh guacamole.Great to share.
Chips & QuesoCHIPS QUESO$6.00House tortilla chips with warm white queso.Great to share. Contains milk.
ChipsCHIPS$3.00House tortilla chips.Add a dip?
FriesFRIES$5.00Crispy seasoned fries.Add it to a burrito order?

Drinks screen

Signature BurritosBuild Your OwnSides & ExtrasDrinks
Fountain Drink$3.50
Agua Fresca (seasonal)$4.00
Jarritos$4.50
ButtonTicket readsPriceWhat it isSay or ask
Fountain DrinkFOUNTAIN$3.50Fountain soda.Any refill questions: follow house policy.
Agua Fresca (seasonal)AGUA FRESCA$4.00Fresh fruit agua fresca sweetened with agave syrup, flavor changes with the season.Check today's flavor first and type it in the item note.
JarritosJARRITOS + flavor$4.50Mexican soda in six flavors: lime, guava, pineapple, mandarin, tamarind and fruit punch.Select flavor: lime, guava, pineapple, mandarin, tamarind or fruit punch.

Jarritos flavors

Flavor buttonTicket reads
LimeJARRITOS - LIME
GuavaJARRITOS - GUAVA
Piña (Pineapple)JARRITOS - PINA
MandarinJARRITOS - MANDARIN
TamarindJARRITOS - TAMARIND
Fruit PunchJARRITOS - FRUIT PUNCH

Build Your Own: the prompts, in order

After you tap Build Your Own, the screen walks you through these prompts. Ask them in this order. Guests never need to see the screen.

PromptRuleChoices
Pick your styleRequired, pick exactly 1Burrito, Tacos (3), Rice Bowl, Nachos, Loco Fries
Step 1: ProteinRequired, pick exactly 1Carne Asada, Baja Chicken, Sofritos, Carne Molida, Shrimp (+$1.50), Vegetarian
Step 2: BaseRequired, pick 1 to 3Garlic Lime Rice, White, Garlic Lime Rice, Brown, Black Beans, Bayo Beans
Step 3: ToppingsOptional, any numberPico de Gallo, Salsa Verde, White Onion, Cilantro, Monterey Jack, Salsa Rojo, Grilled Onion & Peppers, Roast Corn Salsa, Cheddar
Premium toppingsOptional, any numberGuacamole (+$1.00), White Queso (+$1.00)

What a ticket looks like

Ticket names print in capitals, with every choice on its own line under the item. The kitchen reads the ticket, so what you ring is what gets cooked.

A burrito with shrimp and guacamole

BYO BURRITO                              $16.50
Carne Asada, Black Beans, Pico           
+ SHRIMP                                 $1.50
+ GUACAMOLE                              $1.00

Total before tax: $19.00

Cactus Burritos and an Agua Fresca

CACTUS x2 (fried)                        $15.95
AGUA FRESCA (note: today's flavor)       $4.00

Total before tax: $19.95

Cactus Burritos and a Jarritos

CACTUS x2 (fried)                        $15.95
JARRITOS - GUAVA                         $4.50

Total before tax: $20.45

California Burrito, Chips & Queso and a fountain drink

CALIFORNIA                               $16.95
CHIPS QUESO                              $6.00
FOUNTAIN                                 $3.50

Total before tax: $26.45

Register rules

  • Ring Build Your Own as one item at $16.50, then add choices. Shrimp (+$1.50), guacamole (+$1) and white queso (+$1) are added from the choice buttons, never by changing the price by hand.
  • Any allergy: add a note that starts with ALLERGY: and tell the kitchen lead before the order is cooked.
  • Cactus Burritos are one button for two burritos. Do not ring it twice.
  • Agua Fresca: check the flavor of the day and type it in the item note.
  • Read the order back to the guest before you take payment.
  • The menu advisory prints on the receipt: items may be cooked to order; consuming raw or undercooked meats, poultry, seafood, or shellfish increases your risk of foodborne illness. Be ready to explain it politely.

Prep recipes

Tap a recipe to open it. All batch sizes and times are demo content.

Grill

Carne AsadaYield: 4 lb cooked (about 16 portions of 4 oz)

Ingredients

Skirt or flap steak5 lb
Orange juice8 fl oz
Lime juice4 fl oz
Garlic puree (peeled cloves, pureed)0.75 oz
Cumin0.25 oz
Kosher salt1.2 oz
Black pepper0.25 oz
Neutral oil2 fl oz

Method

  1. Whisk juices, garlic puree, cumin, salt, pepper and oil. Marinate steak 4 to 12 hours, no longer.
  2. Grill over high heat 3 to 4 minutes per side to an internal temp of 145F.
  3. Rest 5 minutes, slice thin against the grain, chop to taco size.
  4. Hold in a covered pan with a splash of the cooking juices.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Cool and refrigerate up to 3 days
Allergens: None
Used in: California, Coastline, Build Your Own

Baja ChickenYield: 4 lb cooked (16 portions of 4 oz)

Ingredients

Boneless chicken thigh5 lb
Lime juice4 fl oz
Garlic puree (peeled cloves, pureed)0.75 oz
Chili powder0.55 oz
Smoked paprika0.25 oz
Oregano0.05 oz
Salt1.2 oz
Oil2 fl oz

Method

  1. Mix marinade, coat chicken, marinate 4 to 8 hours.
  2. Grill to an internal temp of 165F.
  3. Rest 5 minutes and chop to 1/2 inch pieces.
  4. Hold covered with a little stock to keep moist.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Build Your Own

Garlic Lime ShrimpYield: 40 shrimp (10 portions of 4 each)

Ingredients

Shrimp 21/25, peeled and deveined, tail-off, thawed2 lb 8 oz
Kosher salt0.4 oz
Neutral oil1 oz
Garlic Lime Sauce (see recipe)5 fl oz (1/2 fl oz per 4-shrimp portion)

Method

  1. Thaw shrimp in the walk-in at 41F or below, or under cold running water if needed. Never thaw at room temperature. Drain well and pat dry. They arrive peeled, deveined and tail-off, so there is no trimming.
  2. Toss with salt and oil just before cooking. No marinade.
  3. Cook on a hot grill 90 seconds per side to an internal temp of 145F.
  4. In the last 30 seconds, add 1/2 fl oz of Garlic Lime Sauce per 4-shrimp portion right on the grill. Toss to coat and let it cling.
  5. Serve immediately. Cook to order.

Hold: Cook to order. Do not hold more than 30 minutes
Storage: Raw shrimp refrigerated at 41F or below and used within 2 days
Allergens: Shellfish, milk (butter in the sauce)
Used in: Coastline, Build Your Own

Garlic Lime SauceYield: About 14 fl oz (28 portions of 1/2 fl oz)

Ingredients

Unsalted butter8 oz
Garlic puree (peeled cloves, pureed)2 oz
Lime juice4 fl oz
Lime zest0.25 oz
Kosher salt0.2 oz
Chili flake0.05 oz
Cilantro, chopped2 oz

Method

  1. Melt butter over low heat. Add garlic puree and cook 60 to 90 seconds without browning.
  2. Take off the heat. Whisk in lime juice, zest, salt and chili flake. Fold in cilantro.
  3. Pour into a squeeze bottle. Label with the date and time.
  4. Keep the bottle in a warm well at 135F or above at the grill. Squeeze 1/2 fl oz onto the shrimp on the grill in the last 30 seconds of cooking.

Hold: Hot hold at 135F or above, up to 4 hours, then discard
Storage: Cool in a shallow pan and refrigerate at 41F or below up to 3 days. Garlic in butter or oil must stay refrigerated. Reheat to 165F before it goes back in the warm well.
Allergens: Milk
Used in: Coastline, Build Your Own

Demo assumption: The sauce is a demo recipe. Replace it with the real one.

Grilled Onion & PeppersYield: 3 lb cooked

Ingredients

Yellow onion, sliced2 lb
Bell peppers, sliced2 lb
Oil1.55 oz
Salt0.4 oz
Cumin0.1 oz

Method

  1. Cook on a hot flat top 8 to 10 minutes until softened with char.
  2. Season.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Build Your Own

Flat top / braise

SofritosYield: 4 lb cooked (16 portions of 4 oz)

Ingredients

Pork shoulder, cubed5 lb
Onion2 large
Bell pepper2
Garlic puree (peeled cloves, pureed)1 oz
Tomato paste2 fl oz
Cumin0.25 oz
Oregano0.1 oz
Chicken stock32 fl oz
Salt1.2 oz

Method

  1. Sear pork in batches. Remove.
  2. Sweat onion, pepper and garlic puree. Stir in tomato paste and spices.
  3. Return pork, add stock, cover, braise at 300F for 2.5 to 3 hours until tender.
  4. Check that the pork reached at least 145F, then shred and toss with reduced braising liquid.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Refrigerate up to 4 days
Allergens: None
Used in: Build Your Own

Demo assumption: Sofritos is treated as a braised, sofrito-seasoned pork. Replace with the real recipe.

Flat top

Carne Molida (spicy ground beef)Yield: 4 lb cooked (about 20 portions of 3 oz)

Ingredients

Ground beef 80/205 lb
Onion, diced16 fl oz
Garlic puree (peeled cloves, pureed)0.75 oz
Chili powder0.8 oz
Cumin0.25 oz
Cayenne0.15 oz
Tomato paste2 fl oz
Water8 fl oz
Salt1.2 oz

Method

  1. Brown beef in batches, breaking into small crumbles. Drain excess fat.
  2. Add onion and garlic puree, cook 4 minutes. Stir in spices and tomato paste.
  3. Add water and simmer 10 minutes until saucy but not wet.
  4. Cook to an internal temperature of 155F for 15 seconds before serving.
  5. Check seasoning for a clear spicy kick.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Cactus Burritos, Build Your Own

Vegetarian Filling (roasted veg)Yield: 3 lb cooked (about 14 portions of 3.5 oz)

Ingredients

Zucchini, diced2 lb
Red bell pepper, diced1 lb
Red onion, diced1 lb
Black beans, drained8 fl oz
Cumin0.15 oz
Chili powder0.25 oz
Salt0.6 oz
Oil2 fl oz

Method

  1. Toss vegetables with oil and spices.
  2. Roast at 425F for 20 to 25 minutes until browned at the edges.
  3. Fold in beans and season.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Build Your Own

Demo assumption: Keep on its own utensils and pan to avoid cross-contact with meat.

NopalesYield: 2 lb cooked

Ingredients

Cleaned nopales, diced3 lb
Onion8 fl oz
Garlic puree (peeled cloves, pureed)0.5 oz
Lime juice1 oz
Salt0.4 oz
Oil1 oz

Method

  1. Sauté nopales on a hot flat top 8 to 10 minutes until the slime cooks off and edges brown.
  2. Add onion and garlic puree, cook 3 minutes.
  3. Finish with lime and salt.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Cactus Burritos

Prep

Cactus Burrito Filling (pre-blended)Yield: About 6 lb 14 oz (20 burritos at 5.5 oz)

Ingredients

Carne molida, cooked and chilled to 41F3 lb 2 oz
Nopales, cooked and chilled to 41F1 lb 4 oz
Cheddar, shredded1 lb 4 oz
White queso, chilled1 lb 4 oz

Method

  1. Use carne molida and nopales that were cooked, then cooled correctly: 135F to 70F within 2 hours and to 41F within 4 more hours.
  2. Put everything in a large bowl set over ice. Fold with a paddle or clean gloved hands until fully blended, with no pockets of any one ingredient.
  3. Scale 5.5 oz per burrito (2.5 oz carne molida, 1 oz nopales, 1 oz cheddar, 1 oz queso).
  4. Keep the blended filling at 41F or below. Return it to the walk-in if it waits more than 30 minutes before rolling.

Hold: Cold hold at 41F or below. Roll the same day.
Storage: Refrigerate at 41F or below. Use the same day.
Allergens: Milk
Used in: Cactus Burritos

Cactus Burritos (premade, rolled)Yield: 20 burritos (10 orders of 2)

Ingredients

Flour tortillas, 10-inch20
Cactus Burrito Filling (pre-blended)6 lb 14 oz
All-purpose flour, for slurry1 oz
Water, cold, for slurry2 fl oz

Method

  1. Make the slurry: whisk the flour and cold water until smooth and brushable.
  2. Pre-cut each 10-inch tortilla: lay it flat and cut 1.5 inches off one end so that end is a straight, flat edge. The flat edge is the filled side.
  3. Place 5.5 oz of blended filling in a line along the flat edge, about 1 inch in from each side.
  4. Roll from the flat edge over the filling, fold in the sides, and keep rolling tight.
  5. Brush the free flap with flour slurry and press to seal.
  6. Set the burrito seam side down on a lined sheet tray. Leave space between burritos.
  7. Wrap the tray, label with the date and time, and refrigerate at 41F or below up to 48 hours. Discard after 48 hours.

Hold: Refrigerate at 41F or below, up to 48 hours from rolling
Storage: Fry from the walk-in to order. Do not refreeze or re-roll.
Allergens: Wheat, milk
Used in: Cactus Burritos

Demo assumption: The 10-inch tortilla, 5.5 oz fill and 48 hour hold are the owner's spec. The sealing slurry quantities are demo content.

Rice

Garlic Lime Rice, WhiteYield: Full hotel pan, about 24 portions of 5 oz

Ingredients

Long grain white rice4 lb
Water64 fl oz
Garlic puree (peeled cloves, pureed)2 oz
Lime juice4 fl oz
Cilantro, chopped8 fl oz
Salt1.2 oz
Oil2 fl oz

Method

  1. Toast the garlic puree in oil 30 seconds. Add rice and stir 1 minute.
  2. Add water and salt, bring to a boil, cover and cook on low 18 minutes.
  3. Rest 10 minutes. Fold in lime juice and cilantro.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Cool quickly, refrigerate up to 3 days
Allergens: None
Used in: Build Your Own

Garlic Lime Rice, BrownYield: Full hotel pan, about 24 portions of 5 oz

Ingredients

Long grain brown rice4 lb
Water80 fl oz
Garlic puree (peeled cloves, pureed)2 oz
Lime juice4 fl oz
Cilantro, chopped8 fl oz
Salt1.2 oz
Oil2 fl oz

Method

  1. Toast the garlic puree in oil 30 seconds. Add rice and stir 1 minute.
  2. Add water and salt, bring to a boil, cover and cook on low 40 to 45 minutes.
  3. Rest 10 minutes. Fold in lime juice and cilantro.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Cool quickly, refrigerate up to 3 days
Allergens: None
Used in: Build Your Own

Beans

Black BeansYield: Half hotel pan, about 20 portions of 4 oz

Ingredients

Dry black beans2 lb
Water96 fl oz
Onion, halved1
Garlic puree (peeled cloves, pureed)0.75 oz
Cumin0.25 oz
Bay leaf2
Salt1.2 oz

Method

  1. Soak beans overnight, drain.
  2. Simmer with onion, garlic puree, cumin and bay 1.5 hours until tender.
  3. Salt at the end, remove onion and bay.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Cool quickly, refrigerate up to 4 days
Allergens: None
Used in: Build Your Own

Bayo BeansYield: Half hotel pan, about 20 portions of 4 oz

Ingredients

Dry bayo beans2 lb
Water96 fl oz
Onion, diced1
Garlic puree (peeled cloves, pureed)0.75 oz
Cumin0.15 oz
Oil2 fl oz
Salt1.2 oz

Method

  1. Soak beans overnight, drain.
  2. Sauté onion and garlic puree in oil, add beans, cumin and water.
  3. Simmer 1.5 hours until tender and slightly creamy. Salt at the end.

Hold: Hot hold at 135F or above, up to 4 hours
Storage: Cool quickly, refrigerate up to 4 days
Allergens: None
Used in: Build Your Own

Demo assumption: Bayo beans: a pinto-style bean, cooked creamy. Replace with the real recipe.

Cold prep

Pico de GalloYield: 1 gal

Ingredients

Roma tomatoes, diced6 lb
White onion, diced1 lb
Jalapeno, minced4
Cilantro, chopped16 fl oz
Lime juice8 fl oz
Salt1.2 oz

Method

  1. Drain diced tomatoes 10 minutes.
  2. Fold everything together, rest 20 minutes, season.

Hold: Cold hold at 41F or below, up to 3 days
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Coastline, Build Your Own

Salsa VerdeYield: 1/2 gal

Ingredients

Tomatillos, husked4 lb
Jalapeno4
White onion1 medium
Garlic puree (peeled cloves, pureed)0.5 oz
Cilantro16 fl oz
Lime juice2 fl oz
Salt0.6 oz

Method

  1. Roast tomatillos, jalapenos, onion and garlic at 450F for 20 minutes.
  2. Blend with cilantro, lime and salt until smooth.
  3. Cool and season.

Hold: Cold hold at 41F or below
Storage: Refrigerate up to 5 days
Allergens: None
Used in: Build Your Own

Salsa RojoYield: 1/2 gal

Ingredients

Roma tomatoes4 lb
Dried chiles de arbol12
Garlic puree (peeled cloves, pureed)0.75 oz
White onion1 medium
Cumin0.1 oz
Salt0.6 oz
Water8 fl oz

Method

  1. Roast tomatoes, onion and garlic. Toast chiles 30 seconds and soak 10 minutes.
  2. Blend everything smooth, simmer 10 minutes, cool.
  3. Season and chill.

Hold: Cold hold at 41F or below
Storage: Refrigerate up to 5 days
Allergens: None
Used in: Build Your Own

Roast Corn SalsaYield: 1/2 gal

Ingredients

Corn kernels4 lb
Red onion, diced8 fl oz
Jalapeno, minced2
Cilantro8 fl oz
Lime juice4 fl oz
Salt0.4 oz
Oil1 oz

Method

  1. Char corn on a hot flat top until browned.
  2. Cool, toss with onion, jalapeno, cilantro, lime and salt.

Hold: Cold hold at 41F or below
Storage: Refrigerate up to 3 days
Allergens: None
Used in: Build Your Own

GuacamoleYield: 1/2 gal

Ingredients

Ripe avocados12
Red onion, minced4 fl oz
Cilantro4 fl oz
Lime juice4 fl oz
Jalapeno, minced1
Salt0.6 oz

Method

  1. Mash avocados leaving some chunk.
  2. Fold in remaining ingredients, taste for salt and lime.
  3. Press film on the surface to prevent browning.

Hold: Cold hold at 41F or below, discard after 24 hours
Storage: Make fresh daily
Allergens: None
Used in: California, Chips & Guac, Build Your Own

Lime CremaYield: 32 fl oz

Ingredients

Sour cream32 fl oz
Lime juice2 fl oz
Lime zest0.2 oz
Salt0.2 oz
Wateras needed

Method

  1. Whisk until smooth, loosen with water to a drizzling consistency.

Hold: Cold hold at 41F or below
Storage: Refrigerate up to 5 days
Allergens: Dairy
Used in: Coastline

Hot line

White QuesoYield: 1/2 gal

Ingredients

White American cheese2 lb
Monterey Jack, shredded1 lb
Evaporated milk16 fl oz
Pickled jalapeno juice1 oz
Diced green chiles8 fl oz
Cumin0.1 oz

Method

  1. Warm milk gently. Whisk in cheeses a handful at a time until smooth.
  2. Add chiles, jalapeno juice and cumin.

Hold: Hot hold at 135F or above, up to 4 hours, stir often
Storage: Refrigerate up to 5 days, reheat gently
Allergens: Dairy
Used in: Cactus Burritos, Chips & Queso, Build Your Own

Fryer

House Tortilla ChipsYield: About 20 portions of 3 oz per batch (2 batches a day)

Ingredients

White corn tortillas, raw, pre-cut in quarters (1/4 cut)80 tortillas (320 pieces) per batch
Fryer oilas needed
Kosher salt0.6 oz per batch

Method

  1. Batch cook twice a day: one batch before opening and a second batch mid-day. Do not fry to fill a bin that is already full.
  2. Fry the raw quarter-cut white corn tortillas at 350F for 2 to 3 minutes until crisp.
  3. Drain and salt immediately while hot.
  4. Label the bin with the time cooked. Chips are good for 8 hours maximum. Discard any chips older than 8 hours.

Hold: Covered bin at room temperature, 8 hours maximum from the time cooked, then discard
Storage: Raw pre-cut quarters stay in their sealed bag until frying. Cooked chips are made fresh twice a day and are not carried over.
Allergens: None
Used in: Chips, Chips & Salsa, Chips & Guac, Chips & Queso

Seasoned FriesYield: Per order, about 6 oz

Ingredients

Frozen 1/4-inch shoestring fries6 oz per order
Fry seasoning0.1 oz per order

Method

  1. Fry the 1/4-inch shoestring fries at 350F for 2 to 3 minutes until golden.
  2. Drain, season immediately.

Hold: Serve within 3 minutes of cooking
Storage: Cook to order
Allergens: None
Used in: Fries, California, Build Your Own

Beverage

Agua Fresca (watermelon lime, sample seasonal flavor)Yield: 1 gal

Ingredients

Seedless watermelon, cubed6 lb
Water64 fl oz
Lime juice8 fl oz
Agave syrup4 fl oz, to taste

Method

  1. Blend watermelon with water, strain.
  2. Stir in lime juice and agave syrup, chill.

Hold: Cold hold at 41F or below, discard after 24 hours
Storage: Make fresh daily
Allergens: None
Used in: Agua Fresca

Demo assumption: Flavor changes seasonally; this is a sample.

Station build cards

Cactus BurritosStation: Grill / Fryer · Ticket: CACTUS x2 (fried)

Build steps

  1. Pull two premade burritos from the walk-in. Check the date label: 48 hours maximum.
  2. Fry both at 350F, seam side down first, for 4 to 5 minutes until golden and 165F in the center. Check with a probe.
  3. Drain and plate whole with a ramekin of white queso.

Portions

Premade Burritos2 (10-inch tortilla, 5.5 oz pre-blended filling each)
Queso Ramekin2 oz

Finish: Cut in half on request. Always two burritos per order. Premade, filled and rolled in advance (see the Cactus Burritos recipe).

Coastline BurritoStation: Grill · Ticket: COASTLINE (shellfish)

Build steps

  1. Warm a 14-inch flour tortilla.
  2. Layer 3 oz carne asada, 4 each garlic lime shrimp (cooked on the grill with Garlic Lime Sauce), 1 oz queso and 2 oz pico.
  3. Roll and sear seam-side down on the flat top.
  4. Cut on the bias, plate with crema drizzle.

Portions

Carne Asada3 oz
Shrimp4 each
Queso1 oz
Pico2 oz
Crema1 oz
Garlic Lime Sauce1/2 fl oz, added to the shrimp on the grill

Finish: Call shellfish allergy to the grill lead before cooking.

California BurritoStation: Grill / Fryer · Ticket: CALIFORNIA

Build steps

  1. Warm a 14-inch flour tortilla.
  2. Fill with 4 oz carne asada, 3 oz hot 1/4-inch shoestring fries, 1 oz Monterey Jack and 3 oz guacamole. No pico.
  3. Roll tight, sear seam-side down.
  4. Cut in half and serve.

Portions

Carne Asada4 oz
Fries3 oz
Monterey Jack1 oz
Guacamole3 oz, inside the burrito

Finish: Fries go in last so they stay crisp.

Build Your Own: BurritoStation: Line · Ticket: BYO BURRITO + choices

Build steps

  1. Warm a 14-inch flour tortilla.
  2. Layer base (5 oz rice and/or 3 oz beans), 4 oz protein, toppings.
  3. Roll tight, sear seam-side down, cut in half.

Portions

Protein4 oz
Baseup to 8 oz
Toppings1 oz each
Premium Toppings2 oz each

Finish: Call add-ons loudly: shrimp, guac and queso are paid extras.

Build Your Own: Tacos (3)Station: Line · Ticket: BYO TACOS x3

Build steps

  1. Warm three tortillas in a double stack.
  2. Each taco: 1.5 oz protein, 1 oz base, toppings.
  3. Serve with a lime wedge.

Portions

Protein1.5 oz per taco
Base1 oz per taco

Finish: Double stack tortillas so they do not tear.

Build Your Own: Rice BowlStation: Line · Ticket: BYO BOWL

Build steps

  1. Start with 5 oz rice, 3 oz beans.
  2. Top with 4 oz protein, then toppings.
  3. Garnish with cilantro.

Portions

Rice5 oz
Beans3 oz
Protein4 oz

Finish: Sauce on the side unless requested.

Build Your Own: NachosStation: Line / Fryer · Ticket: BYO NACHOS

Build steps

  1. Spread 5 oz chips on a tray.
  2. Layer 3 oz protein, 2 oz beans, 2 oz queso, toppings.
  3. Finish with fresh pico and cilantro.

Portions

Chips5 oz
Protein3 oz
Beans2 oz
Queso2 oz

Finish: Build to order and serve right away.

Build Your Own: Loco FriesStation: Fryer / Line · Ticket: BYO LOCO FRIES

Build steps

  1. Fry 8 oz of 1/4-inch shoestring fries, plate in a boat.
  2. Top with 4 oz protein, 2 oz queso, 2 oz beans, toppings.

Portions

Fries8 oz
Protein4 oz
Queso2 oz
Beans2 oz

Finish: Fries in last for crispness.

Chips & SalsaStation: Line · Ticket: CHIPS SALSA

Build steps

  1. Scoop 3 oz chips into a basket.
  2. Ramekin of 3 oz salsa.

Portions

Chips3 oz
Salsa3 oz

Finish: Ask guest which salsa: pico, verde or rojo.

Chips & GuacStation: Line · Ticket: CHIPS GUAC

Build steps

  1. Scoop 3 oz chips into a basket.
  2. Ramekin of 3 oz guacamole.

Portions

Chips3 oz
Guacamole3 oz

Finish: Guacamole is made fresh daily.

Chips & QuesoStation: Line · Ticket: CHIPS QUESO

Build steps

  1. Scoop 3 oz chips into a basket.
  2. Ramekin of 4 oz warm queso.

Portions

Chips3 oz
Queso4 oz

Finish: Queso must be above 135F when served.

FriesStation: Fryer · Ticket: FRIES

Build steps

  1. Fry 6 oz of 1/4-inch shoestring fries and season.

Portions

Fries6 oz

Finish: Serve within 3 minutes.

Allergen matrix

Contains means it is an intentional ingredient. Depends means it changes with the guest's choices. Fryer means cross-contact is possible because chips, fries and the Cactus Burritos share a fryer (demo assumption). Eggs, fish, peanuts, tree nuts, sesame and soy are not intentional ingredients in the demo recipes, but always check labels with the kitchen lead.

Menu itemWheatMilkShellfish
Cactus BurritosContainsContains-
Coastline BurritoContainsContainsContains
California BurritoContainsContains-
Build Your Own: BurritoContainsDependsDepends
Build Your Own: TacosDependsDependsDepends
Build Your Own: Rice Bowl-DependsDepends
Build Your Own: NachosFryerContainsDepends
Build Your Own: Loco FriesFryerDependsDepends
Chips & SalsaFryerFryer-
Chips & GuacFryerFryer-
Chips & QuesoFryerContains-
ChipsFryerFryer-
FriesFryerFryer-
Fountain / Agua Fresca / Jarritos---

The nine major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

Safety temperatures

FoodMinimum internal temperature
Poultry (Baja chicken), anything reheated165°F for 15 seconds
Ground meat (carne molida)155°F for 15 seconds
Whole beef and pork, shrimp (carne asada, sofritos, shrimp)145°F for 15 seconds
Hot holding135°F or above
Cold holding41°F or below
Cooling135°F to 70°F within 2 hours, then to 41°F within 4 more hours
Danger zone limit41°F to 135°F. Discard TCS food after 4 hours total in the zone.

Standards from ServSafe and the FDA Food Code. Your local health code takes priority.

Ready to train?

The crew courses use this same data, so the guide and the training always match.

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