The Burrito Shack
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By JEFF KORBELIK / Lincoln Journal Star
Joaquin De Los Santos realizes Lincoln has its fair share of burrito places. That’s why he’s trying some different things at The Burrito Shack, his new restaurant on Ninth Street where El Charro used to be.
The Burrito Shack specializes in fajita-style burritos and steak sandwiches, but its biggest claim to fame is its salsas. De Los Santos features a variety of unique homemade salsas, many of them made with fruit.
Maple chipotle shrimp and chipotle apple and mandarin orange salsas are staples. De Los Santos also has strawberry/kiwi, watermelon and peach/mango salsas when in season.
The Burrito Shack
221 S. Ninth St.
Atmosphere: Casual
Specialty: Mexican
Payment: Cash, checks, major credit cards
Cost: Burritos, $4 to $4.50; sandwiches, $6.50 to $7.50
Hours: 11 a.m.-8 p.m. Monday-Thursday, 11-1:30 a.m. Friday-Saturday, closed Sundays
Phone: (402) 477-2577
Notes: On-street parking, no alcohol, pre-ordered tamales (24-hour advance notice), daily specials
Food: 2½ stars
Service: 2½ stars
Atmosphere: 2½ stars
Vegetarian friendly: 1½ stars
The Last Bite: The Burrito Shack hangs its hat on fajita-style burritos (no rice) and unique salsas, many made with fruit, to set itself apart from Lincoln’s other Mexican restaurants.
Rating system: Excellent 4 stars; Good 3 stars; Fair or uneven 2 stars; Poor 1 star
He’s in the midst of creating more. He’s currently experimenting on a chocolate chipotle raspberry salsa.
These concoctions may sound strange, but they work. The sweet fruit counters the salt in the homemade chips, making the salsas a tasty treat. De Los Santos sells the salsas by the cup ($3.50 to $3.75) or the pint ($6.75 to $7).
De Los Santos opened The Burrito Shack on Nov. 10. Originally from Colorado, he’s been in Lincoln since 1994, working an assortment of jobs.
He decided to open a restaurant because wanted to “offer the community something different than the same old burritos and the same old salsas.”
He said he knows his burritos because he grew up making them. He and his siblings would help make 300 of them each weekday morning to send with their father and aunt to sell at their places of employment.
His restaurant is a work in progress. On our visit, the freshly painted walls were still bare. He said he’s planning a beach theme.
The counter, where he takes orders, is in place, as are the tables and benches that he built himself.
The menu features the fajita-style burritos ($4 or $4.50), soft tacos ($1.50 or $1.75) and 6-ounce ribeye steak sandwiches ($6.50 to $7.50).
He also sells pre-ordered tamales by the dozen ($15), with 24 hours advance notice.
The burritos are made with green, red and yellow peppers and sauteed onions instead of rice and beans, which other places tend to use for their burritos.
De Los Santos has some work ahead of him to make The Burrito Shack a success. Finishing the decor will go a long way, as will getting some help. He worked the counter and floor by himself on our visit.
Adding some vegetarian items would be a plus, too, especially since he emphasizes the health aspects of his menu (fresh fruit, grilled meats, etc.).
De Los Santos is energetic, and he works hard to please his customers. The tasty salsas are a good start.
Reach Jeff Korbelik at 473-7213 or jkorbelik@journalstar.com.
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c wrote on February 8, 2008 9:11 am: