Fresh, healthy, and distinct, our rolls will change your understanding of burritos. In Japan, “San” is used to honor people and respect businesses.
Our business is revolutionizing pan asian cuisine-hence ‘Burrito San’
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It Started, Quite Simply, Like This...
Our mission is to provide you with innovative chef-driven asian fusion cuisine. We strive to offer not only the best taste experience but also the highest quality ingredients available.
Burrito San sources local and organic ingredients wherever possible. Our beef is grass fed, our tuna is line caught, our salmon is wild Alaskan, our poultry is antibiotic and hormone free and our pork is hormone free.
When you get your food at Burrito San, we make sure that the packaging is minimal, mindfully uses our resources, and is as good to the earth as we can find. All of our materials are high quality certified compostable and bio-degradable products.
We know there’s more to a meal than just food so Burrito San offers a wide array of micro-brewed and craft beverages including a mostly local beer selection, homemade lemonades, and boutique wines and sakes.
Service is a critical component to our success and we treat all of our employees with dignity, appreciation, and respect. We know that our people are our greatest resource and the way we treat them is mirrored in the way they treat our guests. Our expectations are high because we demand the best and only hire the most qualified and motivated individuals. We hope you are never disappointed in the service you receive at Burrito San.
Experience a redefined Pan-Asian fast casual experience in our inaugural Downtown location - 119 SE 1st Ave, Miami Fl.
Johnson Teh, Burrito San’s Executive Chef is the founder and Executive Chef of Lan Pan-Asian Café and Yuga Restaurant. He is originally from the Philippines and has been in the business for over 30 years. After training with famed restaurateurs Cecilia Chiang and her son, Philip Chiang, founder of P.F. Changs, Johnson moved to Chicago in 1996 to open Ben Pao where he met his wife and business partner Kazu.
Kazu Abe grew up in the restaurant business working with her parents, Chika and Yasuko Abe, the first chefs to bring sushi to Miami in the late 70’s. After graduating from Cornell's famed Hospitality program, Kazu joined the highly successful Chicago based conglomerate of boutique restaurants, Lettuce Entertain You, where she met her husband and partner Johnson Teh.