Lito's Burritos — Restaurant in Richfield

Surprises and secrets. Let me tell you the inside scoop. It’s kind of like a speakeasy. If you know you know now I’m going to let you know the Mickey secrets.

This is tucked inside of another restaurant, it is open at 7 AM and delivers breakfast till noon, they also make amazing smoothies and they have coffee that is roasted right here in town specifically from Spanish-speaking countries. And it changes so sometimes it’s Guatemala sometimes it’s something else

The business model is impressive, it’s two businesses in one sharing resources, and that makes for the possibility of a long lasting relationship.

The food is glorious, they hand make everything and the secret is in the sauce, you can actually buy sauce at the bar fresh made to take home with you for your other meals. It’s a game changer to have fresh sauce and it’s a game changer to be able to order it directly out of the kitchen and anything from 2 ounces to 32 ounces.

These are important jobs to keep, but they’re important recipes. The brisket is unbelievable and they make about 100 pounds of it a week because they go through so much of it. A breakfast burrito is a beautiful thing and a great breakfast burrito feels like a gift for the whole day.

Diana is usually the person who is behind the bar, and she is the ring leader of all the magic. Do you tell her that Mickey sent you and that you’d like some of her secret sauces to take home with you for purchase!

Handicap accessible all the way through, so you can even bring grandma and they have a surprising brunch that will knock your socks off, and that place fills to the brim!

The fresh made smoothies without a bunch of industrial garbage is a sweet treat to take with you! Don’t just support local,...

The breakfast burrito lay on the worn earthenware plate in a non specific tex-mex restaurant in a generic suburban strip mall. It was pale under the too-bright florescent lights and dusted with flour.

The room was somehow too large to be cozy and too much like a sports bar to be smelling like warm tortillas and coffee.

The burrito had been cleaved neatly in two but was small. Diminutive even. A line cook had stood one half up next to the other with an optimism matched only by the creamy orange salsa in a dish on the plate next to it.

He picked it up and it was warm and pliant in his hand. He bit into it and the egg and the barbacoa and the cheese and the crispy hashbrowns pressed together and the fresh grease made his lips glisten. It was not heavy with beans or rice nor was it dripping with juice but was soft and fresh and he looked down at it then, in naked admiration.

He chewed slowly. Then he poured the orange salsa over the burrito in his hand and bit again. He didn't reach for a fork or napkin, but stared out into the empty room and saw again the long silver beaches of Los Angeles. The rubbery salt smell of wetsuits and tacky residue of board wax. The sound of gulls jockeying for position above the pier waiting for their chance. The warmth of the morning sun. It filled him.

He thought of many other mornings and many other burritos and none of them were like this. He slowly and steadily ate one half and then the other and wishfully pushed the plate back a few inches while he chewed. Then he absentmindedly wiped his mouth and sat with his body relaxed and his eyes vacant for a long time. He...

I’d be lying if I said this restaurant didn’t perplex me. We’d heard of Lito’s Burrito’s from a local Tiktoker, and you’ll find the menus labelled as much – provided you convince yourself inside after ignoring the confusing signage of “El Trebejan” in blaring neon. The hours were also confusing: 7 AM to 2 PM online, on the sign outside too, but apparently there’s a dinner menu from 7 PM onward.

Arriving during the brunch hours of 7 AM to 2 PM, the food seemed to be a collection of traditional breakfast fare with a Tex-Mex spin. Think bean burritos with hashbrowns, eggs, and a traditional meat such as birria alongside some rice – which is almost exactly what I had. The Chilaquile Burrito featured crip tortilla chips mixed with rice, beans, birria, eggs, and other fixings in a tightly wrapped tortilla. The mixture was well done, each bite affording the combined flavors each in a high density meal. I washed it down with the Limonito – a delicious light and spritzy juice made out of freshly squeezed lemon juice and just a hint of agave syrup.

Overall, I’d say their was nothing too exciting about the food at El Trebejan Mexican Grill/Lito’s Burritos – at least during the brunch hours. The dinner menu seemed interesting, but otherwise it seemed your average tex-mex affair down to the atmosphere and decor. The Limonito, however, was an amazing treat on a hot summer afternoon and a must try if you find yourself in the neighborhood. The restaurant itself didn’t seem to busy, and the waiters were very friendly...