America is nuts for Mexican food, burritos and tacos especially – and not the ho-hum ground beef and cheese kind, with a little sprinkling of bland lettuce thrown on top. We want the kind that Burrito Shak serves, thick with well-seasoned meats or seafood and bursting with fresh veggies and vibrant salsas, everything prepared from scratch.

Chef David Longo is no stranger to South of the Border fare. Folks so loved the tacos he served at other restaurants along North Carolina’s southern coast that Longo and his wife Cara were convinced to open Burrito Shak in summer 2015.

Burritos, tacos, bowls, quesadillas and nachos get loaded with your choices from a tasty array. The quick service set up lets you build your own at the counter. Choose slow-roasted pulled pork, so tender. There is traditional carne asada, house-rubbed chicken breast and beer battered fried cod, plus tofu for vegetarians. Add your protein selection to any one of several burrito, taco and quesadilla house combinations if you’d like.

That pulled pork is amazing on The Shaka’s mix of rice, beans, cheese, lettuce, pico de gallo, sour cream, jalapeno barbecue sauce, fresh red onion and fresh cilantro. Make sure you check the specials board. It’s been known to bring chicken tortilla soup, loaded baked potatoes and chili-rubbed tuna tacos that are served with jicama and cucumber slaw, cotija cheese, pico de gallo and sriracha crema. Another day, it may be plump tempura shrimp stuffed inside a burrito with pineapple and jicama slaw, cilantro rice, black beans, ginger barbecue sauce, lime crema and fresh cucumbers and scallions.

Piled-high tortas come on housemade bolillo rolls, especially satisfying paired with a Mexican or craft beer. Burrito Shak has plenty of them. A kid’s menu satisfies little ones. Burrito Shak also caters. Yes, they’ll do tacos for your wedding. Burrito Shak is open 11 a.m. to 9 p.m. Monday-Saturday and 11 a.m. to 7 p.m. Sunday.

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