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For 13 years, Alberto and his wife, Lauren, have run their small chain, with locations in Santa Ana, Costa Mesa, El Monte, Highland Park and Boyle Heights. Their offerings are modest – slender burritos filled with guisos (stews), nachos and a dessert quesadilla stuffed with membrillo (quince paste) — yet it’s one of the most acclaimed Mexican restaurants in Southern California. It earned a Michelin Bib Gourmand from 2019 to 2023, won the Golden Tortilla in KCRW and Gustavo's Great Tortilla Tournament in 2021 and appeared on the popular Netflix series “The Taco Chronicles,” that brought them even more recognition.
Their twin stars are soft, buttery homemade flour tortillas and birria de res, a Zacatecas-style beef take on the classic goat stew – a recipe concocted by Alberto’s dad, José, 45 years ago in their hometown of Jerez, Zacatecas, where the original Burritos La Palma stands. Both are now staples of Mexican restaurants in Southern California and beyond — but Bañuelos helped establish the trends.
Success wasn’t overnight – it came with time and persistence.
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