Straight answers to the questions we actually get.

No. We're takeout only. We've never found a delivery model that gets a burrito or a plate of fries to you in the condition it leaves the kitchen, so we don't pretend to. If you need it delivered, third-party apps like DoorDash and Uber Eats may list us from time to time — those deliveries are managed entirely by them, and we can't guarantee the food arrives the way it should.

Yes. Add items to your cart from the menu page, go to the takeout page, pick a pickup time, and submit. You'll get a confirmation with an order number. Pickup needs at least 30 minutes notice and must be within our open hours (6:30 AM – midnight).

30 minutes minimum for online orders. On Friday and Saturday nights, or during any big event at the base, we recommend 45–60 minutes. For catering (10+ people), we need 48 hours. For catering over 50 people, a week is better.

Call us at (509) 315-8891. We'll hold it warm for a reasonable amount of time — usually 20–30 minutes past your pickup window. After that, the food quality starts to drop and we'd rather remake it than hand you something that's been sitting. Just call and we'll sort it out.

Call us immediately. If we haven't started making it yet, we can usually change or cancel. If it's already on the grill, we can't. No refunds on completed orders — but if something's wrong with your food, tell us when you pick it up or call within 24 hours and we'll make it right.

Yes. Call (509) 315-8891. We answer between orders — if we don't pick up, we're probably on the grill. Try again in a minute, or use the online order form. Online is usually faster.

Carne asada, french fries, cheese, pico de gallo, guacamole, and sour cream, all wrapped in a giant flour tortilla. It's a San Diego invention and the thing that made us. If you've never had one, this is the order to start with.

Yes. From the moment we open at 6:30 AM until we close at midnight. No cutoff, no "sorry, breakfast ended." Same flat top, same grill, same order at 7 AM as at 7 PM.

No — they come from a supplier we've used for over a decade. What we do make in-house: the carne asada marinade, the adobada marinade, the salsas, the horchata, the jamaica, and every plate to order. We're honest about what's ours and what isn't.

Small changes are fine — no onions, extra salsa, no cheese, no sour cream. Add them in the notes field at checkout or tell us at the counter. We don't do substitutions on signature plates (you can't swap carne asada for chicken in a California Burrito, that's a different dish), but we'll always tell you what we can and can't do.

Adobada and chorizo are spicy by design. California burritos, carne asada, chicken items are mild as served — the heat comes from the salsa on the side. Salsa roja is hottest, salsa verde is milder. If you want no heat, ask us to hold the salsa.

No formal kids' menu, but the Cheese Quesadilla, Bean & Cheese Burrito, and plain fries are all kid-friendly. Most parents order one quesadilla and split it. There's no upcharge for splitting — we don't have table service anyway.

Yes: Bean & Cheese Burrito, Cheese Quesadilla, Chips & Guacamole, Chips & Salsa, Rice & Beans, and plain Fries. Full details on the dietary options page.

No. Our kitchen is shared — flour tortillas, corn tortillas, fried items, and everything else on the same equipment. Corn tortilla items are technically wheat-free but cross-contact is guaranteed. If you're Celiac or strictly gluten-free for medical reasons, we can't safely serve you a full meal. Full honesty on the dietary page.

Limited. Beans may contain lard (ask us today), rice is usually safe, salsas are plant-based, and corn tortillas work if you skip cheese and crema. Best vegan order: three street tacos with no cheese and no crema, on corn tortillas, plus a jamaica. We don't stock plant-based meat or dairy-free cheese.

Wheat, dairy, eggs, soy, fish, and peanut oil traces are all present. We don't use tree nuts in any regular menu item, and we don't serve shellfish. If you have a severe allergy, call us before ordering — we'll walk through items honestly and tell you if we can safely serve you.

No. Our horchata is made with milk — traditional recipe, not a dairy-free version. If you're lactose intolerant, jamaica, Mexican Coke, fountain drinks, and bottled water are all dairy-free.

Open every day, 6:30 AM to midnight. No closing early, no dark Mondays. Holiday hours may vary — call ahead on Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day.

12526 W Sunset Hwy, Airway Heights, WA 99001. South side of Sunset Highway, in a strip with plenty of parking. Look for the red sign. Detailed directions on the visit page.

Yes — free surface parking in front of and alongside the building, including two accessible spaces directly by the door. Well-lit in the evening. Never had anyone struggle to find a spot, even on the busiest Friday night.

Yes. Single-level building, flat entry from the parking lot, no steps, wide doorway. Counters at standard service height. Accessible single-occupancy restrooms. Service animals welcome. Full details on the accessibility page.

Mostly takeout, but there are a few counter stools if you want to eat in. No table service, no waitstaff. Everything is packaged for takeout, and that's what we're set up for — the food travels well if you're heading home, to work, or to the car.

Cash, all major credit and debit cards (Visa, Mastercard, Amex, Discover), and mobile pay (Apple Pay, Google Pay). No checks. No gift cards from other restaurants (obviously).

Not currently — we're a small operation and haven't set that up yet. If you want to buy someone a meal, easiest is to prepay an order over the phone and have them pick it up.

Yes, from 10 to 150 people. Burrito boxes, taco bars, and full spreads — all pickup only. Details, packages, and a portion calculator on the catering page. Or call (509) 315-8891 and we'll talk through it.

Sometimes. We don't post jobs online — if you're interested, come in during a slow hour (Tuesday–Thursday, 2–4 PM is usually calm) and ask for a manager. Bring a resume if you have one, but honestly, most of our crew started by walking in and asking.