At Burrito gringo our philosophy is homemade cooking using only fresh, natural ingredients from local suppliers. After opening the third and fourth location, we realized that one of our biggest challenges was creating consistency with the cooking.
Also, being a quick service restaurant, cooking time was another factor we had to address quickly. “Keeping these two challenges in mind, we also did not want to sacrifice on the quality of our food,“ says Joe Nakhla, founder and CEO.
