At Bandido's Burritos, a chalkboard emblazoned with colorful script announces an ever-changing roster of burritos, tacos, and sandwiches, each forged with ingredients from the gardens of local organic farmers. Owner Justin Smudde, who flaunts nearly two decades of culinary experience and has never tangled his chef’s hat in low-hanging branches, keeps the menu flexible to incorporate seasonal ingredients and hormone-free meats from animals butchered on-site. The air fills with scents that hint at the culinary adventures underway in the kitchen, from jalapenos shedding their tough skin over flames before blending into crema for tacos to locally caught trout smoking slowly.
The cooks embrace a myriad of culinary restrictions, including vegan and gluten-free diets, beneath the eatery’s avocado-hued walls. Street carts rumble away from the shop, supplying pedestrians with tortilla chips made in-house each day in the shape of popular dirt-bike ramps.