Brace yourselves, because Taco Bell is finally looking at on-boarding a Golden State legend that’s almost as classic as the Showtime Lakers: French fry-loaded California burritos.
Photo courtesy of Taco Bell
Native to San Diego, the Cali burrito typically comes loaded with guac, meat, cheese, salsa, and plenty of crispy spuds. Taco Bell’s version, called the California Loaded Fries Burrito, hits all of those marks, opting for ground beef as the protein of choice and forgoing regular shredded cheese for nacho cheese and sour cream. Currently, you can only find them as a test item at locations in Charleston, West Virginia. They’re priced at $1.99 apiece, and are also available in a $5 box with a Nacho Cheese Doritos Locos Taco, a crunchy taco, and a medium drink.
It’s not just California burritos that Taco Bell is testing, however, as they’re also unleashing a trio of Loaded Fries Burritos, with the surfer staple being just one of the possible varieties. You can also choose from Chipotle (the same burrito, but with creamy chipotle sauce instead of guac) and Supreme (which has neither chipotle sauce nor guac, and appears to be the basic version of the set of wraps). All three versions can be purchased in the above a la carte or in $5 box selections.
While it’s legit to see a SoCal burrito legend make its way to the Bell, what’s more exciting is that we’re getting yet another test item containing Taco Bell’s fries. After an earlier test of nacho fries and some hints that more would be in store, we’re increasingly hopeful that a national launch of Taco Bell’s crispy potatoes is coming soon.
For now, we’ll have to settle for the test of these Loaded Fries Burritos, which are available in Charleston through late December.
Every Californian is familiar with the California Burrito. Still, that’s not going to stop Tabañero Hot Sauce and Miami-based influencer, Fatgirl Hedonist from trying to make a better version. And they just might have, thanks to The Tabasutra Series.
The standard assets of a California Burrito are still evident here, with a bed of warm, salty french fries tucked into the delicious combination of meat, sour cream, guacamole, rice and beans. But, still where’s the spice, where’s the creativity?
That’s where bacon-wrapped jalapeño poppers come in. By incorporating freshly grilled chicken breast, a roasted black bean salsa, corn, tomatoes, fries, sliced avocado, and shredded cheddar cheese, this is a true California burrito — Tabasutra Style.
In order to remain true to the Tabasutra concept and match this burrito’s spicy aesthetic, The Rattlesnake was the Tabasutra position used to match the fiery bite of this California-style jalapeño popper-stuffed burrito.
Think you can handle the fuego? Try the recipe for yourself.
2 extra large flour tortillas
1/2 c shredded sharp cheddar cheese
1 c your favorite frozen French fries, cooked
1/2 avocado, sliced
For the grilled chicken
1 boneless skinless chicken breast
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
For the corn & black bean salsa
1/4 c frozen roasted corn, cooked
1/4 c canned black beans, well drained
1/2 small onion, chopped
1 small tomato, chopped
Pinch of salt
Juice from half a lime
1 tbsp of minced cilantro
1 tsp of Tabañero hot sauce (or 2 tsp if you want it extra spicy)
For the bacon-wrapped jalapeños
4 slices thick cut bacon
4 large jalapeños halved lengthwise, with seeds removed
1/3 c cream cheese, thawed to room temperature
1/4 c shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp of Tabañero hot sauce
Preheat your oven to 400 degrees. Sprinkle the chili powder, garlic salt and black pepper over both sides of the chicken breast. In a non-stick pan over medium-high heat, add olive oil. Once the oil is hot, put the chicken breast in the pan. Cook for about 4 minutes on each side until it has cooked all the way through.
While your chicken is cooking, make your corn and black bean salsa. In a medium bowl, combine all ingredients and mix gently until everything is well blended. Once done, set it aside.
Once your chicken breast is fully cooked, pull it out of the pan and let it breathe before slicing. While your chicken is “breathing,” start working on those jalapeño poppers. In a small bowl, mix cream cheese, mozzarella, garlic powder and hot sauce. Using a spoon, scoop the cheese mixture into each jalapeño half and then put the jalapeño back together. Wrap each jalapeño in a slice of bacon.
Once you’ve filled and wrapped all four jalapeños, place them in a medium-sized non-stick pan at medium heat. Turn the jalapeños gently to make sure they don’t fall apart. Once the bacon has been fully cooked all around the jalapeños, take them out of the pan.
Now it’s time to assemble the burrito! Place one tortilla over one piece of aluminum foil. Place half of sliced chicken breast down and then place 1/4 cup of cheddar cheese. On top of the cheese, place 1/2 cup of cooked French fries and then half of your sliced avocado. On top of the avocado slices, pile on your corn and black bean salsa. Last (but not least) place two bacon wrapped jalapeños.
Think this burrito doesn’t have enough heat? Throw in some extra Tabañero hot sauce over the top before wrapping it up.
Repeat the same exact process for the second burrito. Carefully roll up your burritos and then wrap them in the aluminum foil; place the burrito in the oven for 8 minutes to make sure the cheese melts.
In today’s episode of “Headassery Headlines,” we’ve got something called the ‘Fries. Taco. Burrito’ or ‘F.T.B.’ for short. Found at Cali Tacos in Orange County, California, and actually a local Mexican food joint that some of the Foodbeast team frequents from time to time.
So, when we saw this INSIDER food video on the so called ‘F.T.B.’, our genuine reaction was “W.T.F.?” I mean, Foodbeast covers its fair share of wildly flagrant content (we’re aware), and it’s not like we have a beef with the folks at INSIDER or anything, but this menu item is completely on some half-assed shit, to be real. And to be quite frank, we place some of the blame on ourselves because we’re one of the ones who help proliferate such a movement.
Foodbeast and other food industry publications are in some ways responsible for the glorified monstrosities that restaurants create because we put the pressure on them to do so. Not directly of course, but in the way that we share content. And thats where we get the farcical freakshakes, preposterousness of this slice of pizza, and this absurd F.T.B.
Whether or not this is the case here, there are restaurants like Cali Tacos (who were the proprietors behind the F.T.B.) that feel like they are pressured to add secret menu items, one-offs, and ridiculous, damn near inedible Instagram-worthy food in order to draw a larger following and create more foot traffic.
If anything, we’re questioning the functionality of the F.T.B. Its unreasonable portion is dubious, and a wonder if any of those individuals in the video can actually wrestle it into submission.
For one thing, isn’t this just a California Burrito on some wild Dwayne “The Rock” Johnson level of swole? Yes, Cali Tacos is known for their hefty portions, so I’m sure this helping is probably at most, two of their burritos. In any case, you could absolutely just order their fantastic Angel Burrito (California Burrito with shrimp, surf & turf style) if you plan to eat a huge portion on your own. In my honest opinion, it’s more delicious anyway.
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You know how we Californians are snobbish about our Mexican food. That “Taco Style” way of consuming a burrito is unheard of in any respect. It just reinforces my point about its impracticality. IT IS MERELY A BURRITO THAT ISN’T FULLY WRAPPED. “Fork Style”— fine. That’s been cool since Albertaco’s was the only taqueria runnin’ the streets.
I’m not trying to throw shade at Cali Tacos by any means because they’re my go-to burrito spot in the OC. For the most part, they’ve been A-1 without all these gimmicks. However, the F.T.B. is problematic because it continues to follow a format that gives little benefit to you as a restaurant and patrons that order it strictly for its size. How many of us will actually go after their leftovers?
Look, I get it, restaurants can make whatever they want in hopes to create more organic traffic, but just making a massive, excessive version of a pre-existing menu shouldn’t be all that newsworthy.
Yet, here I am reporting on its ridiculousness. Go figure.
Burritos. They’re a staple of both Tex-Mex and Mexican Food alike. The reasoning behind their popularity isn’t hard to figure out. After all, who doesn’t love them? You get to stuff a tortilla full of every ingredient your heart desires as long as you can still roll it up. You may pride yourself a burrito lover, but do you know all the essential types of burritos?
Eaten with a knife and fork, this burrito definitely thinks it’s fresher than you. Covered with melted cheese and smothered in a saucy, spicy red or green “gravy”. Seems about right, considering this burrito is as large as a turkey.
Made popular by taco chains like Taco Bell and Del Taco, this bean and cheese comfort food is the OG of burritos. Easy on the wallet, but just as easy to make at home with bag of tortillas and a can of Rosarita’s refried beans.
Like chicken and waffles, you almost can’t imagine this combo was once a novelty. Made of eggs, potatoes and sausage, this combo perfectly marries breakfast and dinner… or would it be dinner and breakfast? Either way it’s delicious.
Half Hispanic, half Asian, this burrito is 100% delicious. Fusing the classic poncho burrito with Asian flavors such as fresh fish, Kimchi or Korean BBQ. Thanks to Roy Choi and the Kogi food truck revolution, this cross-cultural dish has increasingly mainstream.
Originally from Southern California, this burrito is typically stuffed with carne asada, sour cream, cheese, salsa, guacamole and french fries. The burrito’s origin and popularity is credited to San Diego and surf culture.
Hailing from the dry deserts of Arizona. Chimichangas encompass both the greatness of the south, deep-frying foods and the greatness of the American West, burritos. A definite game changer, this accidental concoction has brought joy to many stomachs.
Late last year, GQ described the California Burrito as “one of the most elegantly decadent foods you’ve never heard of.” A hefty, Chipotle-sized tank crammed with some arrangement of steak, cheese, pico, sour cream, guacamole, and, the clincher, golden crispy french fries, California Burritos are the leading cause of failed diets in the Golden State. It’s scientific fact.
They also happen to be a perfect addition to Del Taco’s Epic Burrito line. For a limited time, the new Cali Steak & Guac combines all the aforementioned ingredients within one massive 18-ounce wrap, descriptively named for anyone who hasn’t been blessed enough to try a real California burrito in person.
We decided to sample the beast ourselves for breakfast this morning, and while not nearly as artery-clogging as we might have liked, the Cali Steak & Guac should be perfectly palatable for anyone just looking to dip their feet in the waters of guacamole and french fry-loaded degeneracy. It’s also available with a free medium drink, along with the rest of the Epic line, through Wednesday June 18.
If you’ve never heard of a California Burrito, I suggest you grab a chair because you’re about to experience your first burr-gasm.
This, my friends, is a California Burrito.
Usually composed of carne asada, cheese, sour cream, french fries (or tater tots) and guacamole, all wrapped up in a soft flour tortilla, the California Burrito is something of a mythical creature in these parts. It usually appears after long nights of drinking when you’re feeling sad and lonely and the only thing open is your local 24-hour taco stand. Though they can be found all over the Southern California landscape, however, it’s a pretty well-known phenomenon that the closer you get to the border, the better your chances of finding a good, quality, Mexi-Californian behemoth.
So it’s good Green Burrito decided to name its new California Burrito after the city that made it famous, San Diego, because goodness knows a San Francisco one wouldn’t make a lick of sense.
Inspired by the local beach culture, the San Diego Burrito from Green Burrito features charbroiled steak, fresh salsa and guac, shredded Jack and cheddar cheese and natural-cut French fries all rolled into a flour tortilla, and is available now at all dual-branded Carl’s Jr./Green Burrito restaurants.
“We are always on the look-out for the latest Mexican food trends for our Green Burrito menu and we loved this one that we ran across in the San Diego area,” said John Koncki, director of product development at Carl’s Jr. and Green Burrito, in a press release. “Down there near the border, many Mexican restaurants offer steak burritos with French fries in them so, of course, we had to try them and they were great!”
Of course, as solid as Carl’s Jr. is for a fast food joint, there really is no way their new SD burrito could ever beat the joy of pulling into an Alberto’s or Alerto’s or Albertaco’s with a hangover.
If it is even slightly like the original, though, all you folks with Green Burritos over in Washington and Oregon and Texas and Hawaii are definitely in for a treat.
The San Diego/California Burrito is available as an entrée for $3.99 or as a combo meal for $5.99.
H/T to all my FB and twitter friends for verifying that guacamole in your California Burrito is in fact acceptable and not an egregious crime as suggested by Urban Dictionary.