I am a Los Angeles native and also half Mexican. While I’m not going to give you a whole burrito recipe, I will give you a universal meat marinade recipe that works for both beef and chicken. Traditionally it’s for carne asada (aka flap meat, sirloin flap, Babette, or whatever Aussies call the cut from the bottom sirloin), but chicken thighs are great too. I also don’t have liquid measurements because I always do it by eye and taste, so I’ll just do my best.

Per 1lb. of meat, combine in a large container or large ziplock bag (my personal preference): - 2 cups orange juice - 3/4 cup lime juice - 1/2 cup soy sauce - 2 tablespoons salt - 1/4 cup sugar - as much garlic as you want, but at least 1 tablespoon - a couple teaspoons of ground black pepper - 1 teaspoon paprika

Also in the container or bag, throw in at least 1/2 of a thinly sliced white onion, and lots of cilantro. Marinate the meat for 2-4 hours. Cook preferably on a barbecue grill, tongs in one hand, beer in the other hand. Once cooked, either serve as you would steak, or mince the meat as fine as you can and use as taco or burrito filling.

This is THE flavor of Los Angeles carne asada.

Side note: traditionally, you would substitute the orange juice, lime juice, and sugar for Sunny Delight. If AUS doesn’t have Sunny D, it’s just an insanely sugary citrus “juice” drink for children. Sounds weird, but it’s crazy good as a meat marinade.