Mexico Meets India
Located in the heart of the Pearl, Burrito Masala presents to the denizens of Portland, Oregon a unique twist on both Mexican and delicious southern Indian (Kerala) cooking, passed down from six generations of chefs between two lineages! You've never tasting anything quite like this...
Menu
Build Your Meal
There are two entree options: a giant burrito or bento bowl. Simply build your meal by selecting a style, one meat or veggie option, one rice option, then a condiment.
Burrito
Bowl
Meat Options
- Chicken Tikka Masala
- Lamb Curry
- Pork in salsa verde
How do you like it?
- *Please indicate spice level: mild, medium, hot.
Veggie Options
- Sambar (lentil curry, vegan)
- Aloo gobi masala (potato and cauliflower, vegan)
- Chile relleno (vegetarian, contains cheese)
Rice (all vegan)
- Kerala Biryani
- Spanish Rice
- White or Brown Rice (khaima)
Toppings
- Mango Chutney
- Tomatillo Salsa
- Raita
- Grandma Nena’s Fiery Red Salsa
- Cheese
- Sour cream
- Onions
- Tomatoes
- Cucumbers
- Cilantro
- Guacamole ($.75 extra!)
Beverages
Mr. Pibb, Loganberry, Shirley Temple, Orange Crush, Fanta, Coffee, Iced Tea,
Beer: Hub Lager, Sloppy Dog Stout, Nuka Cola Beer, Fallout Pilsner, Budslimer
Meet the Chefs
Behind the exciting food at Burrito Masala is husband and wife team Prasad Varma and Ramona Varma-Hernandez. For decades each had dedicated their lives to preserving and perfecting recipes passed down from their elders who never would have forseen such a marriage of authetic Yucatan and South Indian cuisine.
Prasad - who hails from Bali and received his training at the prestigious Indian Cooking School in Hounslow London, would later meet Ramona in America, where she had competed in several cooking contests in California before teaching the culinary arts in Portland. The couple's mutual passion for cooking brought them together, but neither expected how brilliantly their unique styles and flavors would taste together on a plate, and immediately the idea of Burrito Masala was born.
Ramona's most distinct contribution is her Chile Relleno, which dazzled judges at the SBSW Cooking Competition in 2017 and is a staple for longime patrons of the cart. Make sure to try Bali's meticuluously crafted Chicken Tikki Masala, which comes recommended by none other than the late Anthony Bourdain in No Reservations back in 2013. Whatever you choose, you're not only entrering a state of culinary zen, you are tasting the future of Indian/Mexican cuisine.
Prassad and Ramona aim to open brick and mortar locations in Portland so that other neighborhoods can have access to their unique, trend-setting entries to the entire NW!