We sampled two burritos, the Calaca breakfast burrito, which included scrambled eggs, chopped bacon, cheese and potatoes, in the form of tater tots, and the Carne Asada burrito. The Calaca was a bit greasy — bacon will do that — but enjoyable.
The carne asada burrito, which included all the accoutrements of the bowl version, was equally tasty. Both burritos could easily serve two people. Plates are garnished with slices of spicy pickled carrot and radish.
We also sampled a trio of tacos, with pastor (roasted pork with pineapple), tripe and tongue. The tongue was cubed, surprisingly tender and loaded with beefy flavor. The nuggets of pineapple among the finely chopped pork were a welcomed burst of sweetness. The only negative was the tripe, with some pieces overcooked to near plastic toughness.
Beverages include soft drinks, including various flavors of Jarritos sodas from Mexico, as well as agua frescas that Villalovos said will change seasonally. Current flavors include horchata, hibiscus and pineapple. Beer and margaritas are also available.
Villalovos got his start in the restaurant business as a child in his native El Salvador, where his family owned a bakery. He immigrated to the United States in 2001, and found work in Mexican restaurants in California.
“I really liked the way they made their food — it has a very distinct taste that I came to love,” he said. He later moved to Virginia Beach, Virginia, before coming to Tulsa, all the while working in various Mexican restaurants.
