DINING FEATURE Burrito District Eatery o ers taste of casual South California/Mexican cuisine W hile Tex-Mex may be the iconic avor to most Houstonians, the owners of Burrito District in Spring are bringing a new avor from South California to the table. “In San Diego, it’s a border town, and the array of avors and experiences just are transnational,” co-owner and founder Miguel Camacho said. Burrito District was founded in November 2021 by Camacho, his wife Alejandra Perez-Camacho, and his friend and busi- ness partner Gabriel Toma, whom Camacho met while doing separate food truck ventures. Inspired by Baja avors of San Diego, the “Cali-Mex” style found at Burrito District focuses on light and simple ingredi- ents, such as white garlic rice, guacamole and marinated carne asada, Camacho said. The specialty is the California burrito, which includes french fries in place of rice and beans. It is a avor special to the San Diego area, where Camacho and Perez-Camacho grew up. “It’s a classic; you get a carne asada burrito and a horchata by the beach, and that’s your day,” Camacho said. Camacho has spent the past 23 years as a cook, starting at age 14 beside his brother. All of the main items are made in-house, including the horchata, which is a rice beverage sweetened with cinnamon and natural sugars. “I remember being in San Diego, and we used to order these Big Gulp-sized horchatas, and I would be there in the back of my parents’ car drinking that, and it just brings back memo- ries,” Perez-Camacho said. While the restaurant also o ers draft beers and micheladas— beer with lime and chili ingredients—the owners are planning to expand the menu to include homemade margaritas. A third-generation immigrant from Mexico, Camacho said many of his family members and friends have served in the military, and growing up in San Diego near the military base gave him a deeper understanding and appreciation for service members. “I came here from Mexico, and this country has provided me with the opportunities to be successful,” Camacho said. “I understand the sacri ces that need to be made for us to have this, and I have a lot of family members and friends who have served our country, and many of them have struggled and gone through a lot. … We need to acknowledge as many veterans as we can.” According to Camacho and Perez-Camacho, they train new employees to recognize potential service members and make sure they feel appreciated. The restaurant also o ers a 20% discount to all current and former service members. The most important thing to Camacho is being able to bring the avors and life experience of his family to Texas, he said. “I bring their experiences in my food,” he said. “I wouldn’t be a chef if I didn’t incorporate what matters the most to me because anybody can make food, but when you make food and you do it thinking of the people you love the most, you put it into that dish, and hopefully the other person will feel and receive that.” BY JESSICA SHORTEN
French fries (extra crispy)
What makes a California burrito? A California burrito from Burrito District includes special ingredients, such as french fries.
Shredded cheese
Carne asada (Marinated in a house seasoning mix and grilled)
Pico de gallo
Sour cream
Red and green salsa
Guacamole
Flour tortilla
PHOTOS BY JESSICA SHORTEN COMMUNITY IMPACT
The California Burrito ($10.75) is the most popular menu item.
The homemade horchata and michelada ($3.25-$7.75) are varieties of aguas frescas.
Co-owner and founder Miguel Camacho assembles burritos at the grill.
From left: the owners are Gabriel Toma, Miguel Camacho, and Alejandra Perez-Camacho.
Burrito District 22916 Kuykendahl Road, Ste. B, Spring 346-708-6372 www.mexicanrestaurantspring.com Hours: 10 a.m.-8 p.m. daily
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THE WOODLANDS EDITION • JANUARY 2023
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