A blog to help you feed your BODY, MIND and SOUL, with ingredients that speak for themselves.

Mexican UFO

Mexican UFO


Early last week, my family and I got back from our two week vacation in Florida. The vacation was amazing, but we were ready to come back by the end of it. We missed our home, our pets, and simply put: our way of life. Cooking each meal we wanted….WORKING even. We missed it all.

While in Florida, we drove all over the place. Lake City the first night to shorten the drive, then to Madeira/Redington beach. Then to Kissimmee after that, and then finished the trip at a friends house in Green Cove Springs. 

On the last leg of the trip in Green Cove Springs, we took a day trip over to St. Augustine. Both to enjoy the town, and to see the Castillo de San Marcos. 

What an amazing little town. Granted we didn’t navigate every little inch of it. We didn’t even get over to the notorious haunted lighthouse. We did spend as much time as our group could handle for that day. It was blistering hot and loaded with people.

Besides all of the historic buildings, the view of the water, and the just the overall charm of the town, there was a little ‘hole-in-the-wall’ restaurant that we ate at, simple named “Burrito Works Taco Shop.”

Our local friends from Florida told us that we had to stop here, but little did we know what was waiting for us there. Upon entry, you immediately get the feel of a tiny little surf/hippie themed shack. There’s really only enough seating in there for 20-30 people, and even less room to stand in line to order your food. Probably for good reason.

They are popular for great food just in general, but there’s one specific item on the menu that seems to have the people flocking to their restaurant. This item is……

mexican ufo cut in half

The Mexican UFO. 

No typo there. This thing is LEGIT my friends. They have it all figured out. The Mexican UFO is basically the crunch wrap from Taco Bell, but done right and with amazing ingredients. Essentially, a large soft flour tortilla, loaded with all of the necessary burrito ingredients with a nice crunchy tostada in the middle. The Mexican UFO is a good 2-3 inches thick and 5-6 inches across after it’s constructed making it the perfect size, but I could probably slam two of them down if I was hungry enough. 

Ever since our return from Florida, I’ve been thinking about the Mexican UFO and quite literally craving one. So I decided I was going to make my own. It was no work of art like was thrown at me from the Burrito Works in St. Augustine. 

There, they have it down to a science, and I’m sure it’s due to the LITERALLY non stop orders for them all day long. Ours were pretty good though for our first shot at it. 

flour tortilla rolled out for mexican ufo

The biggest obstacle in the process were the flour tortillas. Obviously, you need a fairly large one to wrap around a tostada, and that size is hard to find around here. At least at a price that I’m willing to pay for just a few. So I made my own. 

flour tortillas and tostadas

Admittedly, they weren’t the best, but they weren’t awful. The recipe I used made a very wet and sticky dough that called for it to be scooped and separated and then rolled out. The recipe also called for way smaller portions, so I basically made them 1 and a half times bigger, and they were just enough for us to wrap around the tostada and all of the fillings.

mexican ufo unwrapped

Think Taco Night, but it’s UFO Night

There’s no secret to the ingredients here, unless you’re making some sort of special meat. We did ground turkey with taco seasoning. When we ordered at the Burrito Works, I got shredded pork and my wife got shredded beef. You can go with whatever you like in your tacos or burritos. They even had fish or shrimp versions there too! 


plated mexican ufo

I used a TFal 12′ non stick skillet to make both the flour tortillas in, and to finish the UFOs. You seriously can’t beat this skillet or any others in this TFal line. They heat evenly and don’t ever stick. Seriously, THEY NEVER STICK. Grab one here!

The rest are your standards. Black beans, lettuce, tomato and cheese. At the Burrito Works, they also had a Baja version that contained their house made Baja sauce and finely shredded cabbage to replace the lettuce, which I got and it was DYNAMITE. I was tempted to ask if I could by some of the Baja sauce to take home. It was that good!

I urge you to give this a shot. It’s a super fun and different take on your traditional taco night. Get the whole family involved! It will be more about the experience than the food itself. Have fun with it and make it your own!

Also, GO TO THE BURRITO WORKS IN ST. AUGUSTINE. They know what the heck they’re doing and you will not be disappointed. Here’s their website. 


  • 1 lb ground beef, seasoned for tacos (or other meat of choice)
  • 4 10-12″ flour tortillas
  • 4 tostadas
  • 1 cup diced tomatos
  • 1-2 cups shredded lettuce
  • 1 can black beans, heated to boiling on small sauce pan
  • plenty of shredded cheese of choice (I used cheddar)
  1. Lay down your flour tortilla. Place a small hand full of cheese in the center. Top that with a scoop of black beans, then the tostada.
  2. Top your tostada with enough meat to cover the surface, then add the lettuce, tomatoes, and any sauce you would like to include, in that order.
  3. Next fold the UFO. Choose one edge of the flour tortilla and fold it over the edge of the tostada, about 1/3 of the way across it. Continue this 4 more times, making 5 folds altogether. Each time you fold, hold the previous crease. You should end up with a rough pentagon and be able to see your filling.
  4. To seal the UFO, on a pre-heated non stick skillet, drop a good hand full of shredded cheese right onto the skillet. It should start to sizzle as soon as you put it down.
  5. Place the UFO, open side on the cheese, and allow the cheese to melt completely and fry just a little bit. This seals the UFO.
  6. Cut in half and serve with salsa, sour cream, and/or hot sauce.