The Story

In 1980, the Bañuelos Lugo family opened a flour tortilleria in Jerez, Zacatecas, where their staff meals of homemade stews wrapped in the delicious flour tortillas made in house became the envy of all customers. Soon they were in the burrito business, and 9 locations later, Alberto Bañuelos decided that LA’s craft food movement would embrace his family’s signature dish. In 2012, Burritos La Palma inaugurated its 1st US location in El Monte, followed by Santa Ana where they quickly became an award-winning concept.

The Food

Alberto Bañuelos’ homemade flour tortillas filled with beef birria, tinga, beans and cheese, and chicharron in green salsa have become essential Los Angeles cuisine.