2026 May issue of InMaricopa Magazine

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BUSINESS

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Community ties still part of the plan At the same time, the company is leaning on its decades-long reputation to support the expansion. Marin said Burrito Express has built a loyal customer base over more than 30 years at its traditional locations. “We have a fresh product. We have an amazing product,” he said. “We’re very ingrained in the community.” That community focus is something Marin hopes to carry into Maricopa as the brand establishes itself locally. “I want the community to understand that this is fresh food,” he said. “I just want them to try it. We’re very, very confident in our product.” While the fast-and-fresh model inside convenience stores can make some partnerships more complicated, Marin said the company still looks for ways to give back. “We don’t just write checks,” he said. “We love donating food.” That includes supporting first responders, local schools and members of the military. Marin said Burrito Express often provides meals to high school sports teams near its locations. “We’d be super happy to work with any of the high school sports programs,” he said. “For example, we can give away a free meal to any High School football team.” As the model continues to prove successful, the Maricopa locations serve as both a testing ground and an opportunity by introducing a new format while reinforcing a familiar message. For Marin, the goal is simple: change perceptions, build local ties and keep expanding. “We’re just growing like crazy,” he said. “We have a really great partnership with Circle K, and they’ve invested a lot to help us do this.”

Gas pump grub? Burrito Express aims to prove Circle K expansion is more than ‘gas station food’ BY MONICA D. SPENCER W HEN TEMPE-BASED BURRITO Express gave away 200 burritos in March during a mini-fair outside the Circle K at Honeycutt and Porter Roads, it was about more than a single grand opening. It was the first wave of a tsunami. The chain is using its new locations inside Circle K stores as part of a plan for rapid Valley expansion, one that could place its fresh-made menu inside dozens of convenience stores across Arizona within the next year. Owner Angel Marin said the Fast and Fresh concept is designed to challenge a common assumption. “My whole thing is … I want to get the messaging across to all these people that Burrito Express is not gas station food,” Marin said. “It is fresh. It is Burrito Express inside of a gas station.” Designed to multiply That distinction sits at the center of the company’s growth strategy. Rather than relying on prepackaged

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It is a tall order, but Marin said the streamlined menu and setup are intentional. The concept was built to scale, allowing the company to expand into new markets without the staffing and operational challenges of a traditional full-service restaurant. “It’s a full kitchen there. Everything is made fresh,” he said. “That’s what we’re trying to get across to everybody.”

items, Marin said the same approach used in Burrito Express’ traditional brick-and-mortar restaurants carries over to the smaller-format stores. “Every egg is cracked by hand. Our salsa and beans are made every single morning. We shred our chicken by hand every morning. Our tortillas are delivered every day,” he said. The Maricopa locations are part of a growing number of Burrito Express setups inside Circle K stores. Marin said the company now operates inside seven convenience stores, with plans to grow that number significantly. “The plan is to be inside 31 Circle Ks by the end of next May,” he said.

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