Menu — Burritos, Tacos, Bowls, Quesadillas | Artesanal Grill, Concord CA

In short: Our menu is built around handcrafted Mexican classics — burritos, burrito bowls, street tacos, quesadillas, quesabirria, tortas, nachos, and traditional drinks. Pick your protein, pick your build, we make it fresh. Call (925) 980-1244 to order for pickup.

How our menu is built

Most of our plates start with one decision: which protein. From there, the format (burrito, bowl, taco, quesadilla, torta, salad, nachos) decides how it is served and what comes with it. Picking your protein first makes ordering easy, even on a busy day at the food court counter. Below is a quick guide before we get into the full menu.

Protein guide

• Al Pastor — marinated pork with guajillo, achiote, and pineapple. Sweet, smoky, slightly spicy.
• Carne Asada — marinated grilled steak. Charred edges, savory, classic.
• Carnitas — slow-cooked, fork-tender pork, crisped on the griddle before serving.
• Pollo — seasoned grilled chicken. The lightest of the proteins.
• Birria — slow-braised beef in dried chiles. Used in quesabirria and tacos de birria.
• Vegetarian — beans + cheese builds, taco salad, and cheese quesadillas can all be made meat-free.

Use the section links below to jump straight to what you want:

• Burritos
• Tacos
• Quesadillas
• Tortas
• Nachos
• Specials

Build your meal

Most plates are built around your choice of protein: al pastor, carnitas, carne asada, pollo (chicken), or birria. Add rice, beans, cheese, pico de gallo, lettuce, roasted corn, sour cream, guacamole, and salsa as you like. We can adjust spice levels and build vegetarian versions of nearly every dish — just ask at the counter or mention it on the phone.

Pricing factors

Prices vary slightly based on protein, format, and add-ons. As a general guide:

• Single street tacos and small sides are the most affordable picks.
• Burritos, bowls, and quesadillas sit in the middle and are the most filling per dollar.
• Tortas, taco plates, and quesabirria are the larger plates.
• Add-ons like extra protein, guacamole, and extra cheese carry a small upcharge.
• Catering pricing is per-person and depends on protein selection and format — see catering.

For exact current pricing, please call (925) 980-1244 — we’ll walk through the menu with you.

Dietary notes

• Vegetarian — cheese quesadillas, bean-and-rice burritos and bowls, taco salad, chips and guacamole.
• Lighter options — burrito bowls without rice, taco salads, grilled-protein plates with extra veggies.
• Heavier options — Super Pastor Burrito, Torta Cubana, wet burrito, nachos with double protein.
• Spice levels — most salsas come on the side; ask for mild, medium, or hot and we’ll adjust.

Drinks

We pour traditional Mexican aguas frescas alongside the standard bottled and fountain options. Horchata (rice-and-cinnamon) and Jamaica (hibiscus) are house favorites — sweet but not too sweet, and the right counterpoint to a smoky al pastor or spicy birria.

Direct answers

• Best burrito to try first? The Super Pastor Burrito.
• Best taco? Al pastor street tacos, two-for-the-price.
• Lowest-effort order? Burrito bowl, choose protein, mild salsa.
• Most filling? Torta Cubana or wet burrito.
• Vegetarian pick? Cheese quesadilla with extra guac, or burrito bowl with beans, rice, and pico.

How our salsas are built

Salsa is where most Mexican kitchens either shine or fall flat. We blend ours every morning. The salsa verde starts with tomatillos, jalapeños, garlic, onion, and cilantro, roasted until charred and then blended with lime and salt. The salsa roja uses dried chiles — guajillo and arbol — toasted and rehydrated, blended with roasted tomato, garlic, and onion. The pico de gallo is chopped throughout the day so it never sits long enough to lose its bite. If you want it hotter, ask — we can stir in extra arbol or a fresher habanero blend.

Sides worth adding

• Chips & salsa — house-made salsa, perfect with any plate.
• Guacamole — made fresh; ask for it as a side or on top.
• Mexican rice — tomato-based, light, fluffy.
• Refried beans — slow-cooked pinto beans, smooth and creamy.
• Roasted corn (elote-style add-on) — sweet char, lime, cotija.
• Sour cream / extra cheese — easy add-ons to any build.

Pairings — what to order together

• Super Pastor Burrito + horchata — the sweetness balances the spice.
• Street tacos + Jamaica — tart hibiscus refreshes between bites.
• Quesabirria + consommé + Mexican Coke — the classic combination.
• Burrito bowl + chips & salsa — great office-lunch combo.
• Torta Cubana + Jarritos — heavy sandwich, light bright soda.

How a burrito is built (step by step)

1. Warm flour tortilla on the flat-top.
2. Layer of Mexican rice.
3. Refried or whole beans (your choice).
4. Choice of protein, hot off the grill.
5. Cheese, melted by the residual heat.
6. Pico de gallo, lettuce, roasted corn (your call on toppings).
7. Sour cream and guacamole.
8. Salsa to taste — mild, medium, or hot.
9. Tight wrap, foil, and into the bag.

Why our portions are honest

We weigh proteins and portion the toppings consistently. You should not get a half-full burrito on Tuesday and an overstuffed one on Thursday. Consistency is the goal. The trade- off some restaurants make is overstuffing once and skimping later — we’d rather hit the same generous mark every time so you know exactly what you’re getting.

Allergens and dietary considerations

Most of our salsas are gluten-free, dairy-free, and nut-free. Flour tortillas contain gluten; corn tortillas do not. Cheese and sour cream are easy to leave off any plate. Vegetarian builds are simple — beans, rice, cheese, lettuce, pico, salsa, and guacamole make a satisfying burrito or bowl. Mention any allergy on the phone and we’ll walk through the ingredients of your specific plate.