Hot Head Burrito Launches a Fritos Burrito

    Industry News | September 11, 2020

    What’s better than a hot and steamy Hot Head Burrito? A Hot Head Burrito made with your choice or Fritos corn chips or Doritos tortilla chips. Available for a Limited Time Only, add your crunchy favorite to any Hot Head Burrito or Bowl for only $1 more. Whether you prefer a Classic Chicken Burrito, a Spicy Steak Burrito or the super spicy Mango Habanero Barbacoa Burrito, you will love the extra flavor and crunch when you add Fritos or Doritos. 

    “I’m a huge fan of a Fritos Burrito,” says Hot Head Burrito founder and president Ray Wiley.  “I love the awesome crunch and want it every day.”

    While socially distanced in-store dining is available as permitted, delivery is available at all Hot Head locations via Doordash, GrubHub, Postmates and UberEats based on delivery service availability.  On-line ordering for convenient customer pick-up is available at all 78 Hot Head locations with Curbside pickup also available at most stores. 

    All Burritos and Bowls at Hot Head are fully customizable with 12 sauces and over 30 fresh and flavorful ingredients. Big and little appetites can find the perfect fit with the availability of ‘Lil Bowls and ‘Lil Burritos.  Keto and Paleo friendly options are also available. The Nutrition Calculator on the Hot Head Burritos’ website allows customers to meet their personal dietary goals and easily see the calorie and nutrition results https://hotheadburritos.com/nutrition.

    Hot Head Burritos was founded in Dayton, Ohio in 2007 and has grown to almost 80 locations in 7 states. Hot Head Burritos restaurant offers a wide variety of Mexican food including burritos, bowls, tacos, nachos, quesadillas, salsas with a focus on their 12 unique sauces from Mild to Wild.  Beer and Margaritas are also available at select locations. 

    Hot Head Burritos offers both individual unit franchises and Area Development. Opportunities for experienced, multi-unit operators. 

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.