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Surf & Turf Burrito
This burrito combines the best of both land and sea. Tender grilled steak and chipotle-marinated shrimp are tucked into a warm flour tortilla with layers of smoky bacon guacamole, refried pinto beans, and seasoned Mexican red rice. It’s folded, rolled, then griddled until the outside turns golden and crisp. Served with a side of sriracha aioli, ready to swipe through or drizzle over for a little extra heat.
Nutritional facts
Protein
54g
Carbs
81g
Calories
1050
Fat
56g
Ingredients
Flour Tortilla, Beans, Pinto, Dried, Pork Lard, Mexican Oregano, Bacon, Canola and Olive Oil Blend, Bay Leaf, Sriracha, Allspice, Cumin, Coriander, Onion Powder, Serrano Peppers, Shrimp, Black Pepper, Cumin, Cooking Spray, Cilantro, Garlic, Hanger Steak, Cinnamon, Sweet Paprika, Onion, Basmati Rice, Kosher Salt, Epazote, Green Peas, Carrots, Jalapeno Peppers, Mayonnaise, Granulated Garlic, Lime Juice, Lime, White Cheddar Cheese, Chipotle Pepper, Greek Yogurt, Crushed Red Pepper, Avocado, Canned Tomato
Reviews
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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