Yahoo Finance This $22 Burrito Went Viral After Restaurant Owner Defends Inflated Costs
La Vaca Birria restaurant's owner Ricardo Lopez detailed the specific ingredients that caused him to double the price of his burrito
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A burrito stock photoA San Francisco taqueria is taking a stand after facing criticism for its burrito prices doubling in two years.
In an Instagram post, La Vaca Birria’s owner Ricardo Lopez shared screenshots of a Google Review critiquing La Vaca Birria’s rising burrito prices. The review claims that the grilled cheese birria burrito cost $11 two years ago and $22 this year.
“Don’t get me wrong, it’s still a damn good burrito, but for $24 after taxes, there are so many better food options in this city,” the review read. The disgruntled customer speculated that an article from the San Francisco Chronicle calling La Vica Birria the best burrito in the Mission District could be to blame for the increase.
Lopez wrote a lengthy response to the review, attributing the cost change to rising minimum wage and inflation. Minimum wage was $16 and is now $18, per Lopez’s response. Beef costs have increased $2.50 per pound, oil costs $30 more per case and a case of onions is $60 more, he added.
He also admitted that it is “no coincidence” that the burrito price increased after that celebratory article was shared in November.
“The chronicle gave us a spot on their platforms acknowledging our hard work [which] we were too scared to increase prices in fear of [losing] customers,” he wrote.
Lopez took to Instagram to share photos of grocery invoices to back up his claims.
“People are more angry about the onions 😂. We speak nothing but facts, receipts ready at all times. Check out this weeks invoice,” he wrote in the caption of another post accompanied by a photo of a receipt. “You have to stand for something or you will fall for anything.”
The Instagram post blew up on social media and the commenters were split, with some people supporting Lopez’s transparency about food prices nearly doubling in the last two years. Others wrote that they understand his reasoning but wish that restaurants raising their prices kept the “struggling customer” in mind, saying that everyone is suffering from the steep food costs.
On Wednesday, in an interview with The Guardian, the restaurant owner shared even more receipts.
"It's literally everything," he said. "Beans are up, rice is up."
Lopez called out some customers who “don’t have an issue” with paying $22 for pasta al pomodoro even though the dish consists of inexpensive ingredients like canned tomatoes and dried pasta. So “what’s the difference?” when it comes to a $22 burrito, Lopez asked.
Lopez urged other Mexican and Chinese restaurants to increase their prices, even if they might be scared to.
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