It’s What’s On the Inside That Counts
From chopping and mixing to seasoning and rolling, we believe everything is best done by hand. At Willy’s, if it’s not made fresh, it doesn’t make the menu.
We strive to deliver flavor, fun and friendship with every burrito we roll, in every community we serve. That mission starts with quality ingredients, many of which are sourced directly from family farms and businesses right here in Georgia. A few of our longtime partners include:
Family owned in the Blue Ridge Mountains, Springer Mountain farms has been responsibly raising chickens for more than 50 years. Our burritos wouldn’t be the same without them.
Rooted in Atlanta, the Soy Shop produces tofu without genetically modified soybeans, trans fats, cholesterol, preservatives or any of that gunk you don’t want in your burrito.
There’s only one Certified Angus Beef. To earn the logo, the very best of all Angus beef must meet 10 exacting standards, making it more selective than USDA Choice and Prime.
Sitting on 600 acres of pastureland in Pendergrass, Georgia is Lathem Family Farms. We can’t recommend their eggs enough, but we can feed them to you for Willy’s breakfast.
Since 1937, Moore & Porter Produce has been growing everything from okra to berries in Thomasville, Georgia. Today, you can eat their green bell peppers at Willy’s.
Thomasville’s own Pioneer Growers has long been one of the world’s largest distributors of sweet corn. But we also love them for their cabbage and romaine.
Southern Valley is highly recognized for their progressive and innovative growing, packing and shipping. We also recognize them for growing great produce nearby in Norman Park, Georgia.
You don’t just serve fresh grilled Mexican food for over two decades without stumbling upon a masterpiece or two. Enjoy a few of our specialties, each complete with a side of FREE chips and salsa.
We brine our Sinaloa in a citrus marinade, along with orange juice, garlic, and spices to make it extra tender, savory, and burrito-ready.118-150 cal
For those who like a little extra heat, our Adobe Chicken is made with roasted Ancho chilies and roasted jalapeños.134-170 cal
USDA Certified Angus Beef seasoned with a mild ancho chili dry rub and grilled to perfection.141-180 cal
A favorite for vegetarians and meat-eaters alike, our grilled tofu is marinated in orange juice, garlic, and spices.212-270 cal
Slow-cooked Certified Angus Ground Chuck with fire-roasted tomatoes, onions, garlic, cumin, cayenne pepper, and salt.118-150 cal
Typical store-bought tortillas aren’t our style. Not only do ours taste great, but they’re the only ones we trust with keeping a one-pound burrito intact.
These aren’t your typical store-bought tortillas. To find the best tasting tortillas that keeps a one-pound burrito from falling apart, we’ve tested many brands over the years. We’ve finally found one we love and we’re sticking to it.
Long grained rice combined with a pure vegetable stock and our famous in-house roasted tomatoes. It’s prepared in the traditional Mexican rice style with no chicken products, so it’s vegetarian-friendly.100-133 cal
Both Willy’s black and pinto beans are prepared fresh each morning – and by fresh we mean these suckers have never seen the inside of a can. To bring out the best in the beans’ flavor we add garlic, jalapenos and a little cumin. And with no meat products at all, our beans are pure veggie.
Like most of our fresh produce, we slice our green peppers and red onions in-house every day. They’re also lightly grilled often throughout the day with a touch of oil, salt and pepper to keep both peppers and onions crispy and fresh.
Dangerously cheesy, that’s what you get when you blend our melted cheese with our secret hot sauce.
We bring in cases of tomatoes every day, dice them up and mix them with cilantro, chopped jalapenos, onions, lime juice and a touch of salt. Classic Mexican style, simple and delicious.
The secret to our guacamole is that we make it fresh twice a day, every morning and afternoon. We keep it simple and let the avocados’ flavor shine through with the help of a few fresh jalapenos, lime juice & cilantro. It’s so fresh, in fact, chances are you’ll want to slap it.
Our precious corn salsa is grilled to a golden brown along with red onions to bring out the sweetness. Then, we cool them in fresh cilantro, jalapeños and lime juice.
Life would be easier if we just used pre-shredded cheese from a bag, but we’d feel bad for your poor suffering burrito. So, we shred fresh Monterey Jack cheese from 40lb blocks every day, keeping the cheese moist and fresh.
We’ve enhanced traditional coleslaw by using our light Southwest Vinaigrette instead of heavy mayo. Add some jalapenos and you’ve got a slightly spicy variant of an old classic that goes great on tacos.
A mix of iceberg and romaine that we cut fresh at each location and spin dry. Again, fresh produce is important to us.
For those who believe less is more, we have you covered with our plain diced tomatoes. They make the perfect start for our salsas and add a little zip to our burritos.
What can we say? It’s sour cream and people love to add just a dollop.
We pick our red peppers based on taste, not price. Roasted over a flame and with the skins carefully peeled off, these thick and juicy peppers are incredibly flavorful.
To make sure you get the very best sliced olives around, we conduct blind taste tests and only buy the crowd favorites.
Chopped red onions for a little extra zip. All you have to do is ask.
Fresh produce is very important to burrito perfection. That’s why we only buy fresh cucumbers and cut them up ourselves in the store.
Diced fresh every day, so when you need a little more heat just say the word.
Sweet tangy sliced jalapenos for a little extra kick.
We get our cilantro fresh and chop it up every morning. Good cilantro is key to our proud Pico de Gallo salsa, so anything but fresh just wouldn’t do.
A grain rich in protein. Our quinoa is flavored with onions, garlic, salt, and pepper.
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