Lupe's Burritos

"It is well documented in Mexico that burritos are tacos (tacos de harina, or tacos norteños) and since 1972, Manuela and Adeline Portillo’s East LA burrito stand has been a local favorite. Inside the classic ‘50s-era burger stand, now run by grandson John Anthony, Mexican Americans queue up for LA-style combo burritos packed with refried beans, melted cheese, beef, and either a mild green salsa or a spicy red salsa. It all gets folded together inside of a large flour tortilla warmed on a steel top." - Bill Esparza

"Fans like the late Jonathan Gold have been loving Lupe’s for decades thanks to the small stand’s easy-eating menu of favorites. The bean and cheese is a must, especially when it’s kicked up a notch with some spice, though longtime locals also like the steak burritos and loaded specials. The best part, though, has to be the lightly griddled tortilla." - Rebecca Roland, Eater Staff

"Lupe’s serves California-style Mexican food, which means burritos, enchiladas, and taquitos. It isn’t the fanciest place, and it isn’t really the best Mexican food in the city - but it’s affordable, and you definitely like taquitos. This place is on the southwest end of Soho, and it feels sort of like a fun diner. Have a weeknight dinner here, or bring a few friends on a weekend when all you want is margaritas and things wrapped in tortillas. photo credit: Lupe's East LA Kitchen" - Bryan Kim

"Another classic East LA burrito destination, Lupe’s has it all, from the bustling counter and swift service to bean-and-cheese combination burritos wi— th the option of the super-spicy rojo to the more reasonable verde salsa. Burritos come in a special paper bag but don't try and eat this in the area while driving. It’ll fall apart pretty quickly. Best get a table and eat this comforting LA specialty with the sun and breeze on your face." - Eater Staff

"It is well documented in Mexico that burritos are tacos (tacos de harina, or tacos norteños) and since 1972, Manuela and Adeline Portillo’s East LA burrito stand has been a local favorite. Inside the classic 50’s- era burger stand, now run by grandson John Anthony, Mexican Americans cue up for LA-style combo burritos packed with refried beans, melted cheese, beef, and either a mild green salsa or a spicy red salsa. It all gets folded together inside of a large flour tortilla that’s warmed on a comal." - Bill Esparza