XULO

WE ARE BACK A much needed reset in the purifying waters of the Colorado River. A once in a lifetime trip in the Grand Canyon (booked months before this little burrito pop-in came to life). We are feeling refreshed and so pumped to return to what we love. You can count on seeing us for the next 3 Saturdays in May! This will more or less be the menu for remainder of the month. Not to be missed! BEEF SHANK MACHACA @petitelafleursf said this was the best burrito of her life. We don’t argue with other chefs when they compliment our food. 3 SISTERS (corn, beans, squash) You could say I was inspired by the ancient cliffside Nankoweap granaries I was able to hike to (slide 2). You better believe the Anasazi stored corn, beans, and squash in these bad boys. BEAN n CHEESE Some things never go out of style. Some foods will forever make you feel like a kid. Only one burrito will always be on our menu Looking forward to seeing all your smiling faces this Saturday!

We have officially relaunched 6” OLIVE OIL TORTILLAS (XVOO) The following locations will be stocked as of this post: @berkeleybowl @goodeggs @montereyfishmarket @picnicrotisserie @tahonamercado.sf Both Berkeley bowl locations will be carrying our 11” as well as Tahona. As a reminder XVOO will be our sole flavor going forward. Thank you for reading.

No burritos for the next two Saturday’s y’all. One of us is headed to the Grand Canyon to raft for 8 days. Another is hitting hot springs. The other is working a private event. No burn out here. We are striving to keep tortillas stocked at our retailers while we are away. We look forward to feeding you all the last 3 Saturdays of May.

We are back this Saturday and we have a sparkly new menu. BEEF MACHACA Being raised in SoCal we make a version often referred to as “Gringo Machaca”, where fresh beef, rather than dehydrated beef, is braised to perfection. Often chuck or brisket is used for the style but we opt for the most nutrient dense of all the cuts: beef shank or osso buco. We braise these 2” cross sections of the leg for ~6hrs, which is enough time to release all the marrow and collagen in and around the animal’s largest bones. We add alliums, Anaheim chiles, @dinapoli tomatoes and orange juice til they fall off the bone. I could go on forever about this dish but I’ll let you taste for yourself on Saturday 3 SISTERS Corn. Beans. Squash. A symbiotic ecosystem, practiced for millennia. We got hominy and fresh corn, midnite black beans and delicata squash. We are also throwing in roasted sweet potato and jack cheese. I’ve said it once, I’ll say it again, “Don’t sleep on the veg!” We missed y’all these last few weeks and are pumped to be back to feed you all. We will have hot sauce bottles for sale as well as 6” and 11” tortilla packs to take home. Can’t wait !

After months and months of trying to salvage our Fortunita, we finally made the call to part ways with her and replace it with another dough divider. There have been so many lessons and growth these last few months. I could write a book about this journey but that’s for another time. For now, I just want to say thank you all for your patience. We have a new team member “Oli”. We have had two successful runs and have some XVOO 6” tortillas available at @montereyfish and @tahonamercado this week as well as our saturday burrito pop in at @morellsbread 10-1. Next week we will have them available at both @berkeleybowl locations @goodeggs and @picnicrotisserie . OLIVE OIL will be the sole flavor available for the foreseeable future. Simply put, we are focussed on efficiency and consistency and removing headaches and unnecessary variables. This was a tough call to make but the right one. XVOO is the OG flavor that started it all for us, the original Mexiterranean tortilla. Big thanks for everyone’s patience while we sorted out this saga. We look forward to our tortillas being the vessels for many great meals you all will cook. See you Saturday !

Last chance to get this menu in its current configuration. Will we rotate it back at some point? Yes. When ? Who can say!? We will up our pars again to try and feed all of yalls patiently waiting in line. Thank you thank you for pulling up and popping in. We are blessed to be supported by you all, doing what we love. We will have a limited amount of frozen burritos as well. One breakfast burrito with sweet & new potato hash, herby scrambled eggs and cheddar. And some classic bean and cheese with green sauce. Get em while ya can and make lunch a no brainer next week. See ya Saturday 🤙🏽

Well that was wild. So many new faces poured into our pop-in this Saturday and y’all sold us out in an hour! We hate having to turn people away empty handed, so we are making even more burritos this week! And we are (basically) running back the menu from last week. CHILE COLORADO Grandma’s special chicken thighs braised in a deep red chile California sauce. An iconic guisado. Just add Mayocoba beans and jack cheese. If it aint broke, don’t fix it. 
HUITLACOCHE Look who is making another appearance on the veg menu! You all seemed really excited about corn smut so we’re giving it to y’all again. Subbing out our Chiapas black beans for tried and true Peruanos. BEAN & CHEESE We are excited to premiere a new red bean from Hidatsa tribe of the Dakotas this week. This heirloom varietal has been cultivated for thousands of years and preserved by the Hidatsa peoples. Think skinned, creamy, and nutty flavor, we will give this the salsa divorciada treatment and hit it with both red and green chile salsas in addition to cheddar/jack mixture. See you lovelies at 10am sat at Morells bread. Photo by @pentagram_instagram

Y’all really came thru last Saturday. We sold out in 2 hours! Though we not so secretly love getting home early after a fast sell out, we do strive to nail our amounts to feed all of you in the 10-1 window. 
 We got a sweet write up in the @sfchronicle this week from @macortez619 w crispy snaps from @kristenmurakoshi . I’ve been seeing an uptick in new followers so we expect another busy one this saturday. Best believe we are increasing our pars! We are running the BEAN & CHEESE as well as the HUITLACOCHE Burritos back. Will this be the last week of HUITLACOCHE….? Hard maybe. So probably best move is to pull up and snag a few extra for the freezer. Our signature KOMBUCHA CARNITAS is out this week and in its place is the downright SW classic CHICKEN CHILE COLORADO. If you are not familiar with this, Saturday’s your chance to time travel back into my grandma’s kitchen. I was fortunate enough to cook this dish with her and understand the nuances of making incredible things with basically 5 ingredients. Which, to me, is what makes a chef truly talented. This guisado is earthy, just a little spicy, rich, and balanced. Wrapped up in an olive oil tortilla with peruano beans and jack cheese, this set is pure comfort. If you have your heart set on trying the menu, we recommend arriving closer to 10am to secure your order. Sell outs are unpredictable. Big big shout out to the dream team that has been making this little popup that could a success each week: 
@hpitts21 
@pentagram_instagram 
@spriggatoni And for the moral support:
@generalwitch 
@morellsbread @oestwines @nonniedoula We are nothing without community.

Last saturday y’all sold us out! I for sure thought everyone was at the beach instead of popping in for burritos. Some of you filled up your insulated bags with burritos to take to the beach. This is precisely how we intended our burritos to be eaten if I’m being honest. Some of you have asked if it’s “okay if they’re not eaten right away?” And the answer is: “yes, and they will probably taste better, too!”. Our very own @hpitts21 abides by the 3 hour rule. She takes her burrito from work, showers, burns one, pets her cat Gordo, then digs in a full 3 hours after it was rolled. The flavors and ingredients meld and the tortilla takes on this tender, almost gummy consistency. We can’t explain it but we can encourage you all to buy a few extra for the week. They hold for 5-7 days in fridge and for a few months in the freezer. Reheating is easy, just ask us for tips, or just ask reddit or ai or some wise source on the webs. We are running last week’s menu back with tiny changes cus we have a really really hard time doing the same thing twice. CARNITAS will be even better cus for some reason I left out the turmeric in last weeks batch. Never doing that again. Hope no one noticed. BEAN & CHEESE will get some seriously dank black beans from @rancho_gordo by way of Chiapas. We like to mix in some coconut oil instead of olive oil for our black beans. This is a lovely bean to work with and maybe the shiniest bean I’ve ever laid eyes on. HUITLACOCHE is gonna be even happier being paired with these black beans, best believe it. I’m really proud of everyone who tried pronouncing this correctly. Y’all are the sweetest. Looking forward to seeing all of you in your bathing suits as you swoop lunch for the beach on Saturday. <3

Ig post I deleted ig for a week or so and took last saturday off to go to the beach with friends and fam. Anyway, we are back this saturday for another burrito pop in with some XULO classics. First up is return of OG banger: KOMBUCHA CARNITAS. We take pork shoulder and season it with mad coriander and fenugreek and braise it with ginger kombucha til its delightfully tenderoni. It’s really not all that different from the various Mexican styles that incorporate Coca Cola into the mix. We’re in Berkeley, so we do it the Bay way. Next up is: B&C. we are going with the classic Peruano or Mayocoba or Canary bean, depends on who you’re asking/where you’re at. We love this bean for its creaminess and ability to absorb the garlic and olive oil we cook em with. It’s like a Pinto, but better. Yeah, I said it. We hit this burrito with cheddar/jack combo then a very classic red sauce using the beloved Chile California. Lilllll espicy, but balanced. Lastly, we are getting funky with some Huitlacoche, AKA Corn Smut AKA Mexican Truffle AKA Aztec Caviar. We bump this one up with shiitake mushrooms, leeks, butter, thyme, and some broccolini. Add a little Peru beans and jack cheese and you’re in an Umami Wonderland. Not to be missed, this one smacks, and then some. Per usual, we’ll have some more preserved lemon/red jalapeño hot sauce for sale Oh, and points for making it this far, we’ll have a bunch of 6” Taco sized tortillas for sale! Extra virgin olive oil ONLY. Our dough divider is basically fixed so we were able to bang out a tester amount this week. Next week, we are hoping to have them in your usual retail stores.

Happy Year of the Horse! We are back this Saturday to fulfill your deepest burrito desires. We are bringing back one of our crew favorites in the @rancho_gordo gigante bean and cheese. If you grew up in SoCal or the SW this is a classic-nostalgic green burrito. You’ll wanna get one for later in the week. Our veg burrito this week is the Tortilla Española with potatoes from @full_belly_farm and @riverdogfarm arugula sealed together with our own harissa aioli. OG friends of XULO may remember this set from the 2021-22 popups. Lastly we are braising hella grass fed beef shanks for a yes you read right, Borscht burrito. All the coziness of a winter stew wrapped snugly in a handmade burrito w some dank lime labneh. Plus red chard and of course beets from @terrafirmafarm We will have limited amount of warm honey citrus Yerba Mate tea as well as 4-packs of XL tortillas, preserved lemon hot sauce and tees to take home. We love seeing you all as we get comfy in our new home at @morellsbread come say hey 😘 @spriggatoni 📸 @hpitts21 😆

This saturday and many more Saturdays to come, you will be able to pop-in at Morell’s Bread (our new home) from 10-1 and swoop some hot and grabbable burritos, frozen pre-rolls, tortillas and hot sauce for the rest of your week. Show your crush how much you love them by filling a brown bag with XULO yummies and take them on a cute picnic :))) luv the xulo team