Gridiron grub inspired by Los Angeles – The California Burrito

Gridiron grub inspired by Los Angeles – The California Burrito

Join me each week on a journey of culinary delight as I explore the traditional dishes each city hosting an NFL team has to offer. This week I am sharing gridiron grub inspired by the home of the Chargers and the Rams, Los Angeles. Now, this dish is actually a San Diego tradition but it’s so good there is no way they could leave this behind during the move, so allow me to introduce you to the California Burrito.

With this dish there is no need to faff about with plates, knives and forks. No, no! This dish is both filling and compact, and won’t interrupt your game watching time. It’s meat, carbs, guacamole and whatever else you want to add in. What’s not to love?

The California Burrito

This recipe makes between 6 and 8 burritos, and comes from Hadice who is a recipe contributor at, she splits the recipe down by making the carne asada, pico de gallo and guacamole first, then it’s putting the burrito together. So, let’s do this!


For the Carne Asada you will need:

  • 2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)
  • 1 onion, small 
  • pepper
  • 1 lemon, juiced 
  • salt
  • 1 lime, juiced 

For the pico de gallo you will need:

  • 2 tomatoes
  • 1⁄2 onions, white or 1/2 red onion
  • 1  jalapeno pepper, small 
  • 1⁄4 cup cilantro, fresh 
  • 1 pinch oregano, dry
  • 1⁄2 lemon, juiced 
  • 1⁄4 lime, juiced 
  • 1⁄3 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 pinch chili powder
  • 1⁄4 teaspoon garlic powder
  • 1 pinch cumin

For the guacamole you will need:

  • 2  avocados, large 
  • 1⁄4 cup pico de gallo (that you’ll have just made)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄2 lemon, juiced 
  • 1⁄4 lime, juiced 
  • 1 dash hot sauce

To make the burrito itself:

  • carne asada meat
  • pico de gallo
  • guacamole
  • large flour tortillas
  • olive oil

Some optional ingredients – but that really make the dish if you add them:

  • french fries
  • cheese (Mexican Blend)


Carne Asada: Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.

Pico De Gallo: Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.

Guacamole: Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).

Burritos: Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping. On high heat add a teaspoon of oil to a medium sized skillet. When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired – seriously, do it!) and fold in the sides to form a burrito. Serve hot. Note: Meat cook best in small batches, it gets chewy if cooked all at once. So cook enough for just one or two burritos at a time.

Looking for a video recipe to follow?

Here’s one Ballistic BBQ made earlier…

Love food? For more amazing recipes like this, visit the Food and Travel section of our blog and explore the amazing food each city hosting an NFL team has to offer.

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