The 17 Best Burritos You Can Find In LA

"A burrito is a Chicano thing, a Los Angeles thing, proudly Mexican-American. It is the food of mom," once declared the late, iconic restaurant critic, Jonathan Gold. And when it comes to Lupe's #2, that sweet mother's milk comes wrapped up in a toasty grilled tortilla as a Beef, Bean and Red, a simple Bean and Cheese, or a Cali Burrito packed with steak, refried beans, guacamole, cheddar, sour cream and fries. Don't ask questions. Just dig in.

The intrepid "Lupe" here is actually not a Lupe, but instead the beloved, late Adeline Portillo, who founded the East L.A. spot with her husband, Manuel, in 1972. Adeline may be watching over the place from her mural on the outside wall, but her cooking lives on, just as it has for over 50 years. With what looks like a glorified food stand, a low-key Instagram, and an enormously loyal following, Lupe's is the real deal.

How loyal are these fans? The Portillo's grandson and current owner, John Anthony, recalls his grandparents once FedEx-ing burritos to Japan. As ELA Campus News reports, "This particular customer had eaten at their food stand and loved the burritos so much that they wanted to share them with their family and friends back home." That's how loyal. Dōmo arigatō, mister burrito.

You don't come to La Azteca Tortilleria for the hand made tortillas that the Michelin Guide claims "boast a kind of richness and chew that others don't." And you certainly don't keep coming back for the warm atmosphere and the iconic L.A. Cezar E. Chavez Avenue vibe. No. You become obsessed with this place for the chile relleno La Azteca burrito and you don't pass go until you're finished! One Redditor spoke for all of us when they notes, "I need this in my life right now."

If dying of melted cheese is a thing, take all our money. Revamped in 2010 by owners Juan and Candy Villa, the couple battled it out in a crowded industry, rising to the top with a commitment to quality ingredients, no cheaping-out, and zero reheating. It's fresh, handmade, and ready to rock.

Expand your carnivorous palette by adding carne asada to the La Azteca, or wake up early (or not, since breakfast goes until 3 p.m.) and snag a Chorizo and Egg burrito all for yourself.

For nearly six decades, Al & Bea's has been coming in hot with authentic Mexican cooking for Boyle Heights locals. But way back in 1966, founders Albert and Beatrice Carreon sold burritos for just 18 cents. As their grandson and current owner, Albert Carreon, explains to Boyle Heights Beat in 2022, "I've been ... just blessed to have the opportunity to keep my grandparents' legacy even though they're gone ... I still feel like they're here, even though they're not physically here, because people talk about them all the time."

After more than 50 years, Bea's original recipes are still the same. And many loyalists swear by Al & Bea's as the best-tasting Mexican food around. One Redditor even built a miniature of the place. But if you're here to eat, you'll definitely want life-size food.

You can't go wrong with Al & Bea's Special, a hefty burrito packed with beans, cheese, shredded beef, lettuce, and guacamole. And, unless you're burrito-ing and driving, you have to order it wet; covered in melted cheese and drenched in their signature savory sauces.

This buzzy outpost in downtown L.A.'s Chinatown is named after the first barrio that ever existed in Los Angeles: Sonoratown, where a community of immigrants from the northern Mexican province of Sonora, set up shop during the Gold Rush. Among other things, they launched a legacy of killer tortilla-making talent.

Brought to life by Teo Diaz-Rodriguez, Jr. and Jennifer Feltham, the pair aimed to dip a toe into the crowded Los Angeles food scene, and fell straight into the deep end ... but, like, if the water were cold hard cash and the pool swimmies were burritos. Turns out, that mesquite grill cranks out some tasty costillas.

We ponder our current craving, as we queue up in a line that's definitely worth the wait. Burritos come with your choice of hot-off-the-grill steak, chicken, tripa, Sonoran-style chorizo, or roasted poblano and beans, rolled up with guac, Monterey Jack, pinto beans, and salsa. As reviewer Tortilla Crusader notes, "The burrito is finished on the grill, resulting in a browned, sturdy tortilla with a savory, smoky taste."

If we're talking legit Mexican food in L.A., you better believe there's gonna be a food truck involved. And El Chato has been wheeling and dealing for the nighttime crowd on the corner of Olympic and La Brea for years. There will be a massive line. Bring cash.

While the outpost has been a longtime favorite of chefs and restaurateurs, it's truly trucking for the people. One Redditor recalls, "I had just gotten out of college and moved to WeHo with friends. We ate at this truck almost every other day. The burrito used to be only $4 or $5 and was an essential food group." And a Yelper notes, "It's exactly what I want in a burrito, meat + cilantro + onion. Almost like a carne asada salad. Very generous portions as well."

For late night eats, El Chato takes the crown. And with eight protein options, including lengua, buche and cabeza for the home team, you can drum up the burrito of your dreams, and eat it food truck style. Standing in a parking lot, strangers' napkins stuck to your feet, as the traffic and chatter of the crowd fades away, you and your warm bundle of joy finally begin your lives together.

Yes, we're still doing burritos. And yes, George's is a burger stand that serves burgers. It's actually an old outpost from the '60s that might have fallen to the wayside if it weren't for a reboot in 2018. That's when the De La Torre family — founders and operators of the famed taco joint Guisados (still no burritos on their menu, but we can hope) — took the reins at George's, trimmed down the menu, amped up the ingredients, and gifted us a really good burrito.

When it comes to the eggy breakfast variety, this low-key spot offers bed-headed loyalists two variations on a theme: The Breakfast Burrito, with eggs, hash browns, Longhorn cheese, and salsa roja, or The Brooklyn Avenue burrito, packed with the same lineup, plus chorizo and pinto beans. For lunch, you'll find the California burrito loaded with carne asada, cream cheese and avocado, Mario's Special which features certified Angus chuck ground beef, and of course other tortilla-wrapped standards. As Los Angeles Magazine notes in a headline, "A Boyle Heights Burgers Stand Is Making the Perfect Nostalgic Bean and Cheese Burrito."

But let's not get hung up on perfection, right? After all, nothing's perfect ... well, nothing without hot sauce is perfect — oh, wait, they have that. Nothing expensive is perfect — hold on, these burritos are under $10. Okay, nothing other than this dreamy, warm, comforting, affordable, bean and cheese burrito that was clearly sent from heaven above is perfect. There. Case closed.

El Tepeyac's story goes way back to the '40s when the Rojas family opened their first restaurant. A few name changes and relocations later, the Boyle Heights outpost became a favorite thanks to grandson Manuel Rojas. And it's thriving today, nearly four generations later.

But with a menu featuring a whopping 30 burritos, where the heck do you dive in? If you want to take a hint from Man vs. Food, don't waste your time messing around with anything other than Manuel's Special. But maybe bring some friends. As host Adam Richman explains, "The traditional Manuel's Special is filled with El Tepeyac's version of chile verde, a mixture of deep-fried pork shoulder, onions, and green chilis." And that's before everything gets packed into two giant tortillas, with a truckload of rice, guacamole, cheese, and more chile verde.

Portions here are ridiculously huge, even by burrito standards. But it's the kind of place you just have to try at least once. It's an institution and a cherished neighborhood gem that aims to stuff you to bursting with burritos and love.

Tucked away in East Hollywood, you'll find possibly the most adorable little "hut" of all: Yuca's on Hillhurst Avenue, in Los Feliz. What started out as a "shoe shine shack" became a tiny hub for Yucatán-style cooking, thanks to "Mama" Socorro Herrera, back in 1976. She's the proud owner of an actual Emmy Award, which was gifted to her after it was awarded to a local TV station for a special which featured the outpost. Mama remains an icon. Even in her 80s, she's still serving up the hits.

The burrito scenario is simple; pick your meat and have it wrapped up with pico de gallo and pinto beans. The protein list features machaca, carne asada, bean and cheese (plus pork fat), carnitas, pollo, cochinita pibil, and chile verde. Wash it down with a Minute Maid lemonade for the full effect.

Yuca's finds its way into your heart, like it did for Los Angeles-based artist Chris Turnham who once illustrated the stand. And as one Yelp reviewer shared, "Coming here since 1985. Yeah really. Carne Asada Burrito. Killer. Grab a beverage from the liquor store next door. No frills. Just a great burrito! Never change. Please never change." For a warm vibe in a city that can feel like everyone's a stranger, you don't want to miss Mama's cooking.

If you're in the mood for comfort food Mexican with a creative twist, CaCao Mexicatessen is your jam. The interior reads like an old school joint, with dark wood chairs, stocked bar, and a buzzing deli counter. As Condé Nast Traveler notes, "The scene here encapsulates what makes a real L.A. neighborhood like Eagle Rock so great. Think Silver Lake in the '90s: a mix of old-timers and young families, a little funky, and a little affordable." You'll see plenty of "Hecho en Eagle Rock" tees buzzing around the place, championing the company slogan.

A large menu of solid choices feels intimidating at first. But you'll soon connect with your burrito spirit animal. On the Grid described the cuisine as "Baja California inspired Mexican dishes with attention to quality ingredients and a more foodie approach," which invites everyone to dig in.

These burritos mean business. They're big, packed to the gills, and bursting with flavor. Choose a locally-made flour or wheat tortilla, add-ons that include wet sauce, Mexican sour cream, eggs, or avocados, and then feast your eyes upon the meat. Duck carnitas, short-rib, duck crackling and nopal, fried pork belly, and cochinita pibil comprise a few of the offerings. Every bite becomes a delicious hug — and every bit of hot sauce, a reminder of this burrito love ... for later.