Los De Juárez Burritos grew out of Omar De la Vega’s personal frustration with American-style burritos and a long-held desire to recreate the exact version he grew up eating in Ciudad Juárez.

How They Started
De la Vega was born and raised in Juárez and moved to Southern California at age 10. He has said that when he first ordered a burrito here it arrived as a “huge brick” that “felt like a diaper.” That contrast with the slender, tortilla-forward street burritos of his childhood stuck with him for years. 
He and business partner Juan Del Rio (family from Zacatecas) already ran two other restaurants. While researching dishes for Jardin Auténtica Cocina, they traveled to the border region. On one of those trips they met Juárez chef Jessica Francesca Correa Platas, who was selling burritos out of a cooler attached to her motorcycle. De la Vega has described the moment he tasted one as instantly transporting him back to being 10 years old walking home from school past burrito stands. She helped develop several of their core recipes, including the tortillas (lard + butter blend) and specific guisados such as carne en su jugo and pollo en chipotle. 
De la Vega returned to Juárez in 2022 for the first time in decades specifically to taste-test and refine the concept. They treated it as a passion project that “almost didn’t even happen” because of overlapping personal challenges (Omar had surgery, his son had surgery, plus staffing issues at their other spots). They simply picked a date and opened anyway. The Anaheim location had its soft opening around March 28, 2024. Within days an Instagram video went viral; they sold 125 burritos in the first hour one morning and the chile relleno regularly sold out almost immediately. They hit 100,000 Instagram followers by late 2025 and marked it with a giveaway of 100 chile relleno burritos. 

Their Other Locations
The burrito shops themselves currently have two brick-and-mortar spots:
• Anaheim (original, 1101 W. Lincoln Ave.) — opened March 2024, the flagship that created the hype.
• San Clemente (111 W. Avenida Palizada, Old Town) — opened late July 2026.
They also ship nationwide through Goldbelly.

The same owners operate two other restaurants in Orange:
• Jardin Auténtica Cocina (331 N. Tustin St., Orange) — contemporary Mexican focused on polished, tradition-rooted dishes. Best known for brunch (chilaquiles, etc.) with dinner on Friday and Saturday. Garden-inspired atmosphere and hand-crafted agave cocktails. This is the restaurant they were developing when they first encountered the Juárez burrito vendor.
• Santo Remedio Mexican RestoBar (720 E. Katella Ave., Orange) — more casual resto-bar with brunch, tacos, live music/mariachi, Taco Tuesdays, and a lively vibe. Close to Disneyland.

History of Their Specific Burritos
The “special” part is the regional style itself rather than a single secret recipe. They deliberately rejected the oversized, rice-stuffed California/Mission burrito in favor of the Juárez/Chihuahua version: a long, thin, tightly wrapped flour tortilla that is the star, with a modest amount of one well-made guisado plus a swipe of beans.

Key items and their background:
• Chile Relleno — The one that put them on the map and still sells out first. A cheese-stuffed (sometimes shrimp-added) roasted poblano, often battered, wrapped in the fresh tortilla and seared. This is the burrito they gave away for the 100k-follower milestone.
• Deshebrada — Shredded beef with potatoes in a green salsa. De la Vega has said this one tastes most like the stands he passed walking home from school as a kid.
• Chile Colorado — Beef and potato stew in a red chile sauce. Another childhood favorite of the owner.
• Others they highlight: Carne en su jugo (flank steak, beans, bacon), rajas (roasted poblano, corn, crema), pollo en chipotle, chicharrón, birria, and a simple frijoles con queso.
The tortillas are made fresh daily in-house, cooked to order, then the finished burrito is given a light golden sear on the plancha. They serve thin salsas and often a whole serrano pepper (“chile amor”). They have stayed strict about the format—no rice, no extra fillers—even when customers request changes.
The broader origin story they display and tell is the Juárez legend of street vendor Juan Méndez during the Mexican Revolution wrapping guisados in flour tortillas and transporting them by donkey, which is how the name “burrito” supposedly arose. They treat Ciudad Juárez as “la cuna del burrito” (the cradle of the burrito).
That combination of personal nostalgia, a specific regional technique, and the unexpected viral success in Anaheim is what led them to expand south to San Clemente.