Al & Bea's Mexican Food

"The combination of beans, cheese, and tortilla is a humble thing—but somehow this well-worn stand in Boyle Heights takes that trifecta to a whole other level. Al & Bea’s is a family-owned East LA staple with a loyal fan base that spans from Boomers to the TikTok generation. They serve a variety of Mexican American throwbacks like taquitos and guacamole cheese fries, but most everyone hones in on their purist's bean and cheese, filled with refried pintos that are gloriously flavored with lard and shredded orange cheese that liquefies against the molten beans. Always get the green salsa. Bean and cheese burrito with green sauce, Orange Bang" - brant cox, cathy park, garrett snyder, sylvio martins

"Sometimes a bean and cheese burrito is just a bean and cheese. But not at Al & Bea's. The humble burrito is a beloved staple at this 50-year-old Boyle Heights institution, and every time we order one, we're reminded how fantastic something filled with just two ingredients (three if you count the famous green salsa) can be. Head to Al & Bea's on a Saturday afternoon and you’ll find the whole neighborhood ordering from the small takeout window and hanging out on picnic tables—families, high school dates, local beat cops, and everyone in between. The kitchen also does retro Mexican classics like fried tacos, tostadas, and guacamole fries, but none of them are memorable enough that they should distract from that simple but glorious burrito. Food Rundown Bean & Cheese Burrito (Green Sauce) As unremarkable as it looks, there's some kind of magic happening in this basic bean and cheese. Perhaps it's because the silky-smooth refried beans are so hot when they're wrapped up in the flour tortilla, they don't just melt with the shredded orange cheese, they form a liquid hot magma that oozes with flavor. If that description doesn't make it clear, don't eat this burrito over your lap—it's a gusher. Also, you'll be asked if you want green or red sauce in your burrito. The answer is always green, for reasons detailed below. Green Sauce/Red Sauce Choosing a salsa at your average taqueria might seem low-stakes, but Al & Bea's fans know here it's a matter of great importance. The mild and savory green sauce—which is actually orange-ish in color–is our clear favorite, made with stewed tomatillos and allegedly a hint of chicken bouillon. The spicier red sauce tastes of dried chiles and oregano, and while it's good on their tacos, it tends to overpower the subtle nuances of their burritos. Everything Taco The crunchy-shell shredded beef tacos at Al & Bea's are decent and are a nice way to round out a burrito lunch, but they're not the main reason we'd send you here. Ordering your tacos with "everything" means a splat of loose guacamole on top, which is tasty, but does turn the whole thing into a bit of a mess." - Garrett Snyder

"This Boyle Heights burrito spot is legendary for its simple, but excellent, bean and cheese burrito. Refried beans meet stretchy melted cheese for a deeply satisfying burrito that is far more than the sum of its parts." - Rebecca Roland, Eater Staff

"You had the best first date of your life last night, and this morning you get a text saying they had a great time, too…and that they’re moving to Portugal next month. Grab the friend who’s seen you cry the most times, and head to Boyle Heights for some bean and cheese burritos. Open since 1966, Al & Bea’s is a family-owned East LA institution that serves the best version in town. Each one is made with a stretchy flour tortilla filled with refried pintos that are gloriously flavored with lard and a handful of shredded yellow cheese that liquefies against the molten hot beans. The cute, shaded front patio is the perfect place to sit and scheme a besties trip to Portugal. " - brant cox

"Al & Bea’s, the diminutive walk-up stand known for its simple Mexican American delights, is all about the delightful bean and cheese burrito along with tacos, tostadas, burgers, and antojitos. Be prepared to wait in a short but speedy line for some of the best Mexican food in town." - Eater Staff, Rebecca Roland