Chachi’s Burritos is not your ordinary food cart. That’s because it’s technically not a food cart. According to Lane County code, the tiny hut attached to Taylor’s is actually a restaurant.

Formerly a rarely-visited kebab and coffee joint, the hut on 13th and Kincaid Street is now occupied by Agate Alley Bistro and Agate Alley Laboratory owner, Dug Beaird. The building sat empty for a few months before he decided on his newest venture in the food cart business.

“I would call our food Mexican-Asian fusion,” said Beaird, owner of Chachi’s Burritos. “We try to take the standard, typical burrito and infuse some Asian flares to jazz it up to something new from your tired, old burrito.”

There’s nothing tired about the menu, in fact, I have more questions than answers when I’m asked what I’d like to order. There are a number of curious sounding toppings for burritos and bowls. The menu boasts a number of interesting sauces, toppings and flavors such as Sriracha Sour Cream, Asian slaw and something called “Chachi Sauce.”

“There’s more tanginess than there is heat. There are lots of other secret ingredients that make it so good,” Beaird said. Chachi sauce is made from roasted Anaheim and New Mexico peppers with an Asian-fusion kick. 

The line is long and there’s only one man working the cart (though I don’t think it’d be possible for two to fit in there), so I find myself waiting a while to order food. But by the time the girl in front of me has walked away with her lunch, I’m intrigued by what Chachi’s is all about.

I’m excited to see more than one vegetarian option, even a vegan option. Often vegetarians are limited to two or three items on a menu, but this “restaurant” has close to an equal amount. I ordered the Veggie Burrito, the vegetarian dish that contains rice, black or pinto beans, pico de gallo, Asian slaw, an entire half of an avocado and Sriracha sour cream and the mysterious Chachi sauce.

The burrito has layers on layers of individually seasoned components that altogether make one healthy and delicious lunch. It’s tangy, spicy and smokey, all highlighted by the black beans and rice. A glorious glob of mashed avocado contrasted with the Chachi sauce and Sriracha sour cream make for a delicious trio. The bowl is filling, and for a great price, too — only $5.50.

Chachi’s Burritos is open for lunch and late night, competing directly across the street from the Uly’s campus food cart.

“Uly’s is a giant around here when it comes to late night, but it’s always good to have some variety,” Beaird said.