Burrito Beach turns 30 with Chicago chef treats
Add Axios as your preferred source to
see more of our stories on Google.
Burrito Beach CEO Greg Schulson. Photo: Monica Eng/Axios
As a Tribune reporter in 2007, I named Burrito Beach the best fast food guacamole spot in the city without even knowing it was a Chicago-based company. Doh!
Why it matters: It reminds me how clueless I can be, but also how the chain has long punched above its weight in a crowded Mexican fast food market.
What they're saying: "When we opened at the corner of Lake and Dearborn in 1995, we effectively became the first wrap restaurant in the city," Burrito Beach CEO Greg Schulson tells Axios with a chuckle. "Later we evolved more towards Mexican specialties, but it's always been about the food."
- Today diners will find traditional Mexico City-style tacos but also quirky touches like tater tots, hot honey burritos and a bowl called the "lo-carburrito."
What's happening: As part of its 30th anniversary this year, the chain is presenting a series of special burritos from three of the city's top chefs to raise money for food education charities.
Dig in: Chef creations include a spicy steak burrito by One Off Hospitality's Paul Kahan through September to benefit Pilot Light.
- A masala chicken burrito designed by Thattu chef Margaret Pak in October and November to raise money for Kitchen Possible.
- A bibimbap steak burrito designed by Parachute Hi-Fi chef Beverly Kim in December and January, also for Pilot Light.
Hot tip: Seven Burrito Beach locations operate in Chicago, but the Lincoln Park location doubles as a cantina with margaritas and one of the tastiest Micheladas ($8) in town.