Bubbakoo's Burritos — Restaurant in Maryland

Bubbakoo’s Burritos emerged as a culinary gem in 2008, nestling itself in the vibrant community of Point Pleasant, New Jersey. Since its inception, it has burgeoned into a beacon of Mexican-fusion delight, captivating taste buds across the nation. With over 100 establishments scattered throughout 15 states, Bubbakoo’s has become synonymous with exceptional fast-casual dining.

At its core are the visionary minds of co-founders Paul Altero and Bill Hart, whose culinary passion and industry prowess birthed this gastronomic sensation. Their journey began as they united their diverse skill sets, crafting a dining experience that seamlessly melds Mexican flavors with casual American fare.

What sets Bubbakoo’s apart is not just its delectable offerings but also its unwavering commitment to excellence. Altero and Hart have meticulously assembled a team of experts, each contributing their unique talents to fortify the brand's foundation. From culinary artisans crafting mouthwatering burritos to savvy marketers shaping the brand's image, every member plays a crucial role in elevating the Bubbakoo’s experience.

Yet, their dedication extends beyond the confines of their own kitchens. Recognizing the importance of nurturing their franchisees, Altero and Hart have prioritized providing unparalleled support. Whether it's guidance on operational intricacies or sharing insights on emerging culinary trends, the duo ensures that every franchisee receives the tools and knowledge needed to thrive in the competitive restaurant landscape.

Moreover, Bubbakoo’s isn't just a place to savor tantalizing bites; it's a community hub where food enthusiasts gather to indulge in culinary adventures. With its vibrant ambiance and warm hospitality, each visit to Bubbakoo’s feels like a reunion with old friends.

In essence, Bubbakoo’s Burritos isn't merely a restaurant; it's a culinary phenomenon fueled by passion, expertise, and a relentless pursuit of excellence. As it continues to expand its footprint across the nation, one thing remains certain – the legacy of Bubbakoo’s will continue to tantalize taste buds and delight patrons for...

Alright, Linthicum Heights. You're not exactly a culinary Mecca, are you? A crossroads of commerce, a symphony of traffic, a place where one might, in a moment of weakness or sheer geographic necessity, find themselves staring down a chain restaurant menu. But then, there's Bubbakoo's Burritos. And against all odds, it's… not bad. In fact, it's pretty damn good. Stepping into Bubbakoo's, you won't find white tablecloths or sommeliers pontificating on obscure vintages. This is a place of purpose. A counter, a lineup of fresh ingredients, and the quiet hum of a kitchen that knows what it's about. It’s got that fast-casual efficiency, but somehow, they manage to imbue it with a little soul. The real revelation here is the sheer, unadulterated flavor. They don’t mess around. The "Surf & Turf" isn't some highfalutin culinary experiment; it's a gut-busting, satisfying explosion of grilled steak and succulent shrimp that actually tastes like it’s been cooked with a modicum of care. The "Love Ya Pork" is tender, savory, and exactly what you want when you’re looking for something that sticks to your ribs and makes you forget, for a glorious few minutes, the existential dread of modern life. And the sauces, mercifully, aren’t an afterthought. They’ve got some kick, some personality. They complement, they don't overwhelm. You can build your own monstrosity, your own personal culinary cathedral, and they’ll assemble it with a practiced hand and a minimum of fuss. Look, this isn't high art. It's not going to change your life or challenge your preconceived notions of gastronomy. But what it is, unequivocally, is honest. It's good food, made with fresh ingredients, served without pretense. In a world full of culinary disappointments, Bubbakoo's Burritos in Linthicum Heights is a welcome, surprisingly delicious anomaly. Go there. Eat a burrito. You won't regret it. You might even find yourself, against your better...

We stopped in at this location this afternoon eager to try them as their menu looks delicious. Unfortunately, the male making our food openly coughed over top of the dish that contained our burrito ingredients as well as the section of the food containers where the pico is located. The female working with him was waiting on the person after us and at least attempted to cover her cough; however, she did so using the palm of her gloved hand and just kept on making the man’s food without changing her glove. We walked out immediately after witnessing this. Who knows what they’re doing when customers aren’t present if they have no problem coughing all over the food and their gloved hands when customers are around. Huge disappointment and concern here. I truly hope that they weren’t management or owners.

If you do decide to risk it and eat here, be warned that the portions are smaller than some of the other common chains (Qdoba, California Tortilla and Chipotle). The shrimp are very small, between a salad shrimp and very small regular shrimp, in size. The guac is about double the price in comparison to the chains mentioned above. To make your burrito, they use a small sized metal bowl to fit your ingredients into before placing them into the tortilla that waits on the grill; also, they will not put any sauces into the burrito because they don’t want to risk them leaking onto the grill, so you must get them on the side or on the top after the burrito has...