PRESS

Where craveable creations meet a build-your-own menu. Where food made from scratch daily meets fresh seasonal ingredients. Where flavor meets fast.

Our founder, Greg, grew up in the restaurant business and with a passion for food. He envisioned a feel-good restaurant where delicious Mexican Street food meets creative California Fresh. While still in grad school, he took a flying leap with one downtown location. The response was even beyond what he’d hoped for, so he opened another, and another...and his dream is still growing.

His passion has become our passion. In every restaurant, we proudly make and serve fire-kissed vegetables, steak, chicken, and seafood. Twice a day, every day, we make award-winning fresh guacamoles. We make three different salsas from our fire-roasted tomatoes, and we personally butcher our Black Angus steak to our standards. Locally sourced ingredients are always used where available. It all makes a difference.

Our recipes are creative and delicious. Plus our build-your-own menu of toasted burritos, tacos, crispy quesadillas, nachos, and salad and rice bowls means there aren’t any rules to follow. We have plenty of options for vegans, vegetarians, pescatarians, gluten-free followers and meat-lovers alike. Plant-based offerings include organic quinoa, Beyond plant-based meats, and fat-free black beans paired with our red rice.

We're proud to cook from scratch every single day. Maybe that's why the sun always shines at Burrito Beach.

“It’s actually really simple. I love Mexican food and if you mix that with the freshness and creativity of the West Coast, you get great things. My Grand Restaurant Idea is this: If you serve delicious food and do it at a fair price, people will like it and keep coming back.  For 27 years here in Chicago, we have tried to do just that.”  –Greg Schulson