Get ready to enjoy San Diego taco shop flavor in a single bowl. This California Burrito Bowl combines perfectly grilled carne asada, creamy guacamole, fresh pico de gallo, shredded cheddar, crisp romaine, and the signature addition that makes it feel like a true California burrito: golden, crispy french fries. It’s an easy, satisfying way to enjoy all the textures and flavors of a classic California burrito without wrapping everything in a tortilla. Whether you need a quick weeknight dinner, a hearty lunch, or an easy meal-prep option, this burrito bowl delivers bold, layered flavor in every forkful.
Bring the flavor to your burrito bowl!
I live in San Diego, the birthplace of the famed California burrito. The classic combines tender carne asada with potatoes or french fries, cheese, salsa, and creamy elements to balance the savory meat. When I’m aiming for something a little lighter but still crave that same taco shop experience, I make these California burrito bowls.
All the favorite components are here, but instead of folding them into a tortilla, we layer them over crisp romaine so you get freshness alongside indulgence. I like to finish each bowl with a drizzle of chipotle sauce for a smoky, tangy hit. This recipe adapts easily: use homemade or store-bought guacamole and pico if you’re short on time, swap steak cuts based on what’s available, and make the fries in the air fryer or oven.
How to make it
- Prepare the carne asada. Rub the steak with a little olive oil and coat evenly with carne asada seasoning. If you have time, marinate the steak for several hours to deepen the flavor; otherwise a generous dry rub and high-heat grilling work beautifully.
- Make the guacamole and pico de gallo. Fresh guacamole and pico add brightness and texture. If you prefer to save time, high-quality prepared versions from the store are fine and still tasty in this bowl.
- Cook the fries. Air-fry or bake frozen french fries until golden and crispy. For extra flavor, toss hot fries with a pinch of the carne asada seasoning immediately after cooking.
- Assemble the bowls. Start with a bed of chopped romaine. Toss the lettuce lightly with a bit of chipotle vinaigrette or creamy chipotle sauce if you like. Top with diced carne asada, a portion of fries, guacamole, pico de gallo, shredded cheddar, and the sauces or salsas you prefer. Serve with a fork and enjoy.
Optional additions
Deciding on sauces and toppings is where you can make this bowl your own. Creamy chipotle sauce and roasted poblano sauce both pair beautifully with carne asada; a spoonful adds smoky, tangy richness. If you like heat, a drizzle of a chile oil or a spicy salsa will kick up the spice level.
For a more traditional taco shop experience, offer a selection of salsas—mild red salsa, tangy tomatillo salsa verde, and a hot sauce—so everyone can customize their bowl. If you want a Chipotle-style bowl, add cilantro-lime rice, black beans, roasted corn salsa, or a dollop of sour cream.
Other optional garnishes: chopped cilantro, pickled red onions, lime wedges, sliced jalapeño for heat, or a sprinkle of cotija in place of cheddar. Small adjustments let you fine-tune texture and flavor without changing the spirit of the California burrito.
California Burrito Bowl
Ingredients
Carne Asada
- 1 pound skirt steak, or flank steak
- 1 tablespoon olive oil, or vegetable oil
- 2 tablespoons carne asada seasoning
Burrito Bowls
- 1 cup french fries
- 1 cup guacamole
- 1 cup pico de gallo
- 4 cups romaine lettuce, chopped
- 2 cups cheddar cheese, shredded
Instructions
Make the carne asada.
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Rub the skirt steak with olive oil, then season generously on all sides with carne asada seasoning. For deeper flavor, marinate the steak for up to 8 hours using a seasoned marinade; otherwise the dry rub is sufficient for a flavorful crust when grilled.
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Preheat a grill to high heat so the steak sears quickly and develops a good char.
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Grill the steak for 3–5 minutes per side depending on thickness and desired doneness. Skirt cooks faster—plan about 3–4 minutes per side—while flank may need closer to 5 minutes per side. Aim for about 135°F for medium-rare, or adjust to your preference.
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Remove the steak and tent loosely with foil. Let it rest for 5–10 minutes so the juices redistribute before slicing and dicing for the bowls.
Prepare the burrito bowl fillings.
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Cook frozen french fries in an air fryer or oven until crispy and golden brown. If making fries from scratch, roast or fry until crisp and drain on paper towels.
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While the fries cook, prepare guacamole and pico de gallo, or open prepared containers if you prefer convenience.
Assemble the burrito bowls.
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Prepare four bowls. Place 1 cup chopped romaine in each. Add 1/4 cup guacamole, 1/4 cup pico de gallo, 1/4 cup hot fries, and about 1/4 pound of the diced carne asada to each bowl. Finish with 1/2 cup shredded cheddar cheese and any sauces you like.
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Optionally top the bowls with salsas, hot sauce, creamy chipotle sauce, or roasted poblano sauce. Serve immediately while the fries and steak are still warm.
Notes
- Carne asada seasoning: To make a homemade blend, combine chipotle chili powder, ground cumin, dried cilantro, paprika, sea salt, garlic powder, and onion powder. Store any leftover seasoning in an airtight container for future use.
- Flavor tip: Toss the lettuce lightly with a bit of the creamy chipotle sauce before assembling for a subtle smoky note throughout the bowl.
- Fries idea: For extra cohesion of flavors, sprinkle warm fries with a pinch of carne asada seasoning right after they come out of the oven or air fryer.
- Make-ahead: You can grill the steak ahead of time. Store it whole and refrigerated in an airtight container for up to 2 days. When ready to serve, warm the sliced steak briefly in a skillet for a few minutes to bring it back up to temperature before dicing.
- Indoor cooking: If you don’t have a grill, sear the steak in a hot cast iron skillet or grill pan on the stovetop. Cook over high heat until the steak develops a good sear and reaches your preferred doneness, then let it rest before slicing.