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MENU

FAST & FRESH

BURRITOS

Big, Huge or Bowl

Veggie (340-770 Cals)

Roasted Chicken (490-950 Cals)

Breaded Chicken (740-1240 Cals)

Ground Beef (530-1030 Cals)

Carnitas (490-960 Cals)

Barbacoa (510-1000 Cals)

Crispy Fish (710-1260 Cals)

Shrimp (460-950 Cals)

Tofu (490-950 Cals)

TACOS

Three of the Same

Crispy Fish (960 Cals)

Coleslaw, Pico De Gallo, Green Onion, Chipotle Aioli, Lime
 

Tequila Lime Chicken (920-1170 Cals)

Cheese, Lettuce, Pico De Gallo, Tortilla Chips, Burrito Sauce

 

Ground Beef (690 Cals)
Cheese, Lettuce, Jalapeño, Mild Salsa, Sour Cream

QUESADILLAS

Cheese, Sautéed Onion
& Peppers (650 Cals)

 

Add Chicken, Ground Beef 
or Carnitas (+160-200 Cals)

 

Add Barbacoa or
Shrimp
 (+130-180 Cals)

LOADED WAFFLE FRIES

Cheese, Pico De Gallo, Sour Cream,
Burrito Sauce & Green Onion (830 Cals)


Add Chicken, Ground Beef 
or Carnitas (+160-200 Cals)

 

SIDES

Waffle Fries (710 Cals)

Chips & Salsa (640 Cals)

Chips & Guac (750 Cals)

Extra Guac (180 Cals)

 

Cinnamon Churro Chips (340 Cals)

Deep Fried Mars Bar (640 Cals)

Cheesecake Burrito (570 Cals)

 

DESSERTS

DON'T LET THE NAME FOOL YOU!

WE'RE VERY SERIOUS ABOUT THE PRODUCTS WE SERVE.

At Fat Bastard Burrito Co. we put a tremendous effort in sourcing and serving the freshest, cleanest, highest quality and best tasting products.

 

Our Chicken, Steak and Pork is 100% Canadian, raised by Canadian Farmers. Our Steak and Ground Beef is of the highest quality and best tasting, corn-fed sourced from Canadian Farms and supplied by a single Federally Inspected company that makes the Beef we serve to our specifications. 

 

All our proteins are cooked in-store and our marinades for Chicken, Pork and Steak are made in house using the freshest cleanest ingredients. Our Pico De Gallo and Coleslaw are also made fresh at all our locations and our Guacamole is made exclusively from Mexican grown Avocados. We use the finest tortillas, made in Canada from Artisan Flour.

PROUD PARTNERS

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260-960 Cals

1230 Cals

960 Cals

Send your love to FAT BASTARD

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