“So in San Diego, it’s a border town, and the array of flavors and experiences just are transnational.” said Miguel Camacho, co-owner and founder.
Burrito District was founded in November 2021 out of a partnership between Miguel Camacho, wife Alejandra Perez-Camacho and close friend and business partner Gabriel Toma who met while doing separate food truck ventures, before coming together to create the concept of Burrito District.
Inspired by Baja flavors of San Diego, the “Cali-Mex” style found at Burrito District focuses on light and simple ingredients such as white garlic rice, guacamole and marinated carne asada.
The specialty is the California burrito, which includes a seemingly uncommon ingredient in place of the traditional rice and beans one would expect—french fries. However, it’s a flavor special to the San Diego area Miguel and Alejandra grew up in.
“It’s a classic, you get a carne asada burrito and a horchata by the beach, and that’s your day,” said Miguel.
Miguel has spent the past 23 years as a cook, starting at the age of 14 beside his brother, who remains an inspiration and mentor to him, “This is what I know best, this is what I did when I started with my brother. So, it’s important to me every time I work back there, rolling up a burrito, I see myself standing next to him.”
All of the main items are made in-house, including their horchata, which is a rice beverage sweetened with cinnamon and natural sugars.
“I remember being in San Diego and we used to order these big gulp sized horchatas and I would be there in the back of my parent’s car drinking that, and it just brings back memories,” said Alejandra.
While they also offer draft beers and micheladas, they are planning to soon expand their menu to include homemade margaritas with tequila.
A third-generation immigrant from Mexico, Miguel said many of his own family members and friends have served in the military, and growing up in San Diego near the military base gave him a deeper understanding and appreciation for service members and the life he has been able to build.
“I came here from Mexico, and this country has provided me with the opportunities to be successful,” said Miguel. “I understand the sacrifices that need to be made for us to have this, and I have a lot of family members and friends who have served our country and many of them have struggled and gone through a lot ... we need to acknowledge as many veterans as we can, that’s very important to us.”
According to Miguel and Alejandra, they train new employees to recognize potential service members and make sure they feel appreciated. The restaurant also offers a 20% discount to all current and former service members.
The most important thing to Miguel is being able to bring the flavors and life experience of his family to Texas.
“I bring their experiences in my food,” said Miguel. “I wouldn’t be a chef if I didn’t incorporate what matters the most to me. Because anybody can make food, but when you make food and you do it thinking of the people you love the most, you put it into that dish and hopefully the other person will feel and receive that.”
Burrito District
22916 Kuykendahl Road, Ste. B, Spring
346-708-6372
www.mexicanrestaurantspring.com
Hours: Daily 10 a.m. - 8 p.m.
