FireGrill

FireGrill’s Fresh Mex Kitchen offers creative California-influenced Mexican recipes made with authentic ingredients and quality proteins.

Ingredients and Fillings

• Adobo-marinated chicken and chipotle-glazed top sirloin steaks.
• Slow-roasted barbacoa beef made from 100% chuck.
• Organic quinoa, brown rice, and organic black and pinto beans.
• 100% natural Wisconsin Monterey Jack cheese and guacamole made with 100% Hass avocados.
• All-natural flour and corn tortillas, fresh produce, and fresh salsas.

California’s Burrito Influence

California’s influence on healthier burrito fillings began appearing in the 1990s, and the burrito continues to grow in popularity. College students, workers, and families enjoy burritos at family-run Mexican kiosks and food trucks, Michelin-starred restaurants, and popular chains including Chipotle and Freebirds, two FireGrill favorites.

Burrito Origins

Burrito means “little donkey” in Spanish, and its origins are surrounded by legends from the USA–Mexico border. One popular story concerns Juan Mendez, who sold tacos on the streets of Ciudad Juarez during the Mexican Revolution, using a donkey for transport.

According to the story, Mendez kept his tacos warm by wrapping them in homemade flour tortillas beneath layers of tablecloth. As his business became popular, people called the wrapped tacos “food of the burrito,” meaning “food of the little donkey.” Although other origin stories exist, many food-history enthusiasts agree that the burrito first appeared on a restaurant menu in Los Angeles.

Mexican Restaurant Heritage

El Cholo was also known for popularizing margaritas served on the rocks. Larry Kano, a young Mexican immigrant and friend of FireGrill, later blended the drink with seasonal fruits at his first El Torito Mexican restaurant in Southern California.