
Al Pastor Pork Burrito

One of the most popular street foods in Mexico, here irresistible Al Pastor-style pork is tucked into a tasty burrito! Chef Santiago's marinated pork butt is roasted until tender with the traditional pineapple for a tangy kick of sweetness. The tender pork is wrapped up in a soft flour tortilla with mozzarella cheese and traditional rice and refried beans, then served with a refreshing avocado crema to cool and balance everything.
Nutritional facts
Protein
45g
Carbs
96g
Calories
970kcal
Fat
44g
Ingredients
Canned Pinto Beans, Canola and Olive Oil Blend, Butter, Oregano, Plum Tomato, Avocado Oil, Cumin, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Sour Cream, Onion, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Guajillo Chile, Chicken Base, Apple Cider Vinegar, Lime Juice, Pineapple Juice, Tomatillo, Orange Juice, Avocado, Canola Oil, Whole Milk, Flour Tortilla, Canned Pineapple, Pork Shoulder
Contains milk, barley, wheat, soybeans.
Reviews
4.6





Based on 1288 reviews
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About Santiago Lopez

Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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