From Our Editors
A mural of a skateboarder towers over Burrito Boarder's outdoor patio, reflecting the restaurant's fusion of freshly made Mexican fare with boarding culture. Inside, skateboards hang from the ceiling as cooks kick flip into an open prep area and customize Mexican favorites using organic and hormone-free ingredients. Guests draw up a blueprint for their entrees, starting with a style, such as a Burrito Bomb or a salad bowl, before constructing an edible edifice from fillings that include carne asada and achiote-marinated mahi-mahi. In addition to the quick-order fare—which also includes dips and soups—the kitchen serves up imported sodas and specialty beers.
The restaurant's dining area harmonizes with the kitchen's eco-friendly practices, surrounding visitors with reclaimed and recycled materials, making it more environmentally responsible than most animals, which are made of all new materials. Additionally, all of Burrito Boarder's cutlery is stamped from 100% corn-based materials, making it biodegradable.