Average Cost: $6.50
Motto: Family. Food. Fun.
The fusion of jambalaya and burritos was created by Michael Brown, a 50-year-old chef who has been in the restaurant business since 1989.
“My wife calls it the burrito that jams,” Brown said, explaining that after many years of experimenting with Cajun cooking, wrapping up unique ingredients like crawfish and alligator in a tortilla seemed to be a hit with customers.
This big flavor comes from the so-called “holy trinity” of sauces, made up of onion, celery and pepper. All the ingredients are smothered in Etouffee sauce – which I learned is pronounced “A-too-fay” – that tastes like French-style sophisticated gravy.
“It’s like cologne for me,” Brown said with a laugh.
“We’re gonna kill them in service,” Brown said. “It’s not just the food, it’s the experience.”
And experience is what you’re getting at Jamburritos with Southern-style jazz blasting and genuine people behind the truck. K-Sadillas, K-Tacos and burritos the size of your head are just some of the items you can enjoy.
Brown’s goal is to open 1,000 stores one day, but for now he is just trying to open one restaurant within a mile radius of Food Truck Friday. He stressed the importance not to grow too big too fast, because his focus is on growing a foundation.
Brown already has a vision in mind for his restaurant: cobblestone floors, wood-iron fencing, pastel colors, an indoor roof like a bayou shack and a jazz wall of fame.
“I wouldn’t do it if I didn’t have a passion for it,” Brown said. “This is what I’ll do until the day I die.”
11 a.m. – 1:30 p.m. Food Truck Friday
4-8 p.m. Farmers Market (Wednesday)
8 a.m. -1 p.m. Phoenix Public Market (Saturday)
Pierce Street and Central Avenue
Phoenix, AZ 85004
What did you think?
“It’s like the Chipotle of New Orleans. The flavors come from everywhere”
~Earlie Jones III, 30
“Jamburritos is awesome.”
~Darin Taverna, 39
Jamburritos locations change weekly. Check out their website for menu specials and new locations.