Food Secrets Revealed: When We Create Something New
Our development process is no joke. Take our new Chorizo & Black Bean Burrito with Rice, Escabeche & Guacamole. What started as simple customer feedback for "a larger and more filling burrito" turned into a full-blown culinary project. We brainstormed about 10 different renditions initially, making and tasting each one with our kitchen team. But we didn't stop there.
The burrito needed to be super flavorful while also holding up in the warmer so you could grab it quickly and enjoy it right away. We kept tweaking ingredients, adjusting ratios, and testing different combinations. I think it was trial number 16 (yes, sixteen!) that we finally settled on. Not every menu item takes this long to develop, but it shows how seriously we take what ends up in your hands.
For each item, we're constantly asking: Does it have the right balance of flavors? Salt, acid, fat, savory, sweet? Is it culturally appropriate? Will it hold up over time? Can we produce it efficiently in large quantities? And most importantly, does it leave you wanting more?
We're absolutely thinking about busy parents and families when designing our menu. Grocery stores like Luke's didn't exist when I was growing up. It's pretty revolutionary that everyone in your family can pick something they genuinely love and either enjoy it in the park or take it home, and it's actually designed to be eaten that way. Unlike restaurant delivery that often doesn't reheat well, our food holds up because we created it specifically for you to enjoy on your terms.
GUACAMOLE RECIPIE
Serves 4-6
Ingredients:
- 4 avocados
- Juice of 1 ½ limes
- ¼ cup small dice red onion
- ¼ cup chopped cilantro
- 1tsp salt
Mash all ingredients together and enjoy.
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Bob Muscat
July 08, 2025
I love lots of things about Luke’s. I love my neighbor discount. I love the bolognese. One suggestion: I’m a fan of the lasagne, but wish you eliminated the chili. I don’t think there is any tradition of using chili in lasagne or most other Italian dishes. Other than that I appreciate the kitchen’s food for it’s freshness and creativity.