Additional information
Packsize | 12/8 OZ |
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Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
Handmade Plant Based Chorizo Burrito: Tired of plant based just omitting the ingredients you want. Dis Burrito partnered with VioLife, Just Egg and Rollin Greens bring the best plant based burrito to you. When you add, fresh roasted potatoes, and house-made veggie green chili you get the most delicious Plant Based Breakfast burrito you have ever had.
Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
Snack size tortilla wraps made with Colorado grown malbec wine.
Masa is Spanish for dough. In the Americas, it is often short for masa de maiz, a maize (corn) dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina.
Giant White Corn for Posole has a slightly yellow white color and a soft firm texture when cooked. This corn is 1-1/2 cm in width and length. Giant White Corn adds uniqueness to any dish with its size. Known globally as Maize, Corn was initially introduced to Europeans by Christopher Columbus on his return from the New World. Corn for Posole comes in various colors, blues, reds, purples, and a giant white kernel. It adds eye appeal and a unique corn flavor to many stews, soups and casseroles. Posole is a thick stew or hearty soup usually eaten as a main course. Ground corn is used for many products such as corn meal, corn starch, masa harina and corn flour. Ingredients include Dried corn.