Lito's Burritos

"Lito’s Burritos is the new Chicano kitchen serving hefty LA-style burritos out of Richfield’s El Tejaban restaurant. Chef Miguel Hernandez road-tripped around Orange County to craft his menu, gathering intel and inspiration along the way — the resulting burritos are stuffed with beef birria and queso blanco; chorizo with oozy mozzarella; and, in a true moment of Califorcana, steak with guacamole and French fries. Keep an eye on Instagram for rotating brunch specials." - Eater Staff

"For LA-style breakfast burritos, look no further than Lito’s Burritos, operating out of El Tejaban restaurant in Richfield. Miguel Hernandez’s burritos are stuffed with beef birria and queso blanco; chorizo and potatoes crisped in chile de arbol; and, in a true moment of Califorcana, steak with guacamole and French fries, wrapped in a crunchy cheese crust upon request. Hernandez serves a number of other Chicano dishes too, from asada fries to birria tortas, all accompanied by his sister Diana Hernandez’s nutty mazapan frappuccinos, horchata cold brews, and mochas laced with Oaxacan chocolate." - Justine Jones, Stacy Brooks

"Lito’s might be best-known for its namesake burritos, but Miguel Hernandez also dishes up killer breakfast tacos — think 12-hour smoked brisket with a fried egg and chile de arbol, or quesabirria tacos oozing cheese. Keep an eye on Instagram for specials." - Justine Jones, Ali Elabbady, Eater Staff

"Miguel Hernandez road-tripped around Orange County to craft his menu, gathering intel and inspiration from roadside restaurants he found along the way. The resulting burritos, whipped up in the kitchen of his family’s restaurant, are stuffed with beef birria and queso blanco; chorizo and potatoes crisped in chile de arbol; and, in a true moment of Califorcana, steak with guacamole and French fries. (They’re wrapped in a crunchy cheese crust upon request, a nod to famed LA pop-up Lowkey Burritos.) Hernandez serves a number of other Chicano dishes too, from asada fries to birria tortas, all accompanied by his sister Diana Hernandez’s nutty mazapan frappuccinos, horchata cold brews, and mochas laced with Oaxacan chocolate. These burritos are one-of-a-kind in the Cities — and Hernandez keeps building on the concept, smoking whole briskets for weekend brunches and pouring mimosas." - Justine Jones

"Miguel Hernandez’s burrito hustle started with just one customer: his brother-in-law, who’d come to Hernadez’s family’s restaurant, El Tejaban, and request an off-menu, LA-style breakfast burrito. Hernandez would whip one up with eggs, sausage, bacon, and French fries subbed in for the typical potatoes, weaving nimbly between the cooks frying tilapia and tending fiery pots of caldo de mariscos. That’s the origin story of Lito’s Burritos, which quietly debuted in April with what might be the Twin Cities’ most exciting breakfast burrito menu. Ever." - Justine Jones