Crafting fresh tasty authentic Mexican dishes from the freshest local ingredients is all in a day’s work for Wānakacouple Mark and Julia Magee. 

Since opening their custom-built designer food truck Burrito Craft six years ago the foodie pair have forged an enviable reputation for their business dedicated to all things Mexican. 

“When you get a burrito from us everything comes with it from the guacamole and cheese to the sour cream on the side – it’s all included in one price – and customers tell us all the time the food is mouth wateringly good,” says Julia.

“Everything we produce is made fresh each day on site by our team using the highest quality ingredients for the marinades, the sauces and seasonings.  We slow cook all our meats with a lot of attention to detail in the food preparation. Our recipe development is always focused on ensuring that each dish is packed with flavour.”

Located at Wānaka’s food truck village in Brownston Street – with a second food truck at Ground Up brewery in Gordon Road – Burrito Craft serves a wide range of burritos, tacos, chilli bowls, nachos, loaded fries, tortilla chips and quesadilla.

“Burrito and taco fillings range from Yucatan pulled pork shoulder, smoky shredded beef brisket to Abodo pulled chicken thigh and crispy fried monkfish and there’s a choice to double up on all fillings or mix two fillings together,” she says.

Customers can choose how much spice they want and vegan and vegetarian options are a speciality.

“Our vegan and vegetarian following has become huge and we can pretty much cater for most dietary requirements and allergies including gluten and dairy free,” says Julia. “ The kitchen has one end dedicated to making gluten free products such as corn tortillas on their own press.”

“Vegan fillings include spicy mushroom, potato and spinach with habanero salsa and the very popular jackfruit carne asada –  both are served with our own kitchen made cashew cream.”

Burrito Craft is open seven days from 12.00pm – 9.00pm with a quick and efficient online ordering system which locals love.

“Before we started the business my parents told us ‘you only get one shot at it in this town so make sure it’s right from the get go’,” says Julia. “Mark and I were so nervous we spent a year developing the concept and food products which has certainly paid off and many of our very first customers are still regulars and some nights the queues just keep on coming.”