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Barista del Barrio: Mexican mochas & breakfast burritos by the Briones’ family

Barista del Barrio: Mexican mochas & breakfast burritos by the Briones’ family

Sep 25, 20193 min read

Barista del Barrio is run by Sergio Torres, his sister Ariana, and their mother Flavia Briones. Consequently, everything on the menu has been chosen because it meets the Briones’ high standards.

“[Barista del Barrio] was my mom’s idea,” Sergio said. “She had everything planned, and I helped her out.”

Sergio grew up in the neighborhood and wanted to give back to the community he loved. In order to do so, he opened Barista del Barrio as a coffee cart in January 2017. From there, he served coffee and breakfast items.

https://www.instagram.com/p/BiR8oJnD438/

“When we started, we didn’t have an espresso machine,” Sergio said. “We just did drip coffee.”

However, word quickly spread and in June 2018, Barista del Barrio expanded into the building and patio that it resides in today. The cart sits outside on display.

Drinks to Order

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Two walk-up windows give customers the opportunity to order signature drinks, like the Barrio Hochesso (horchata with espresso). It’s combined with creamy, cinnamon-heavy horchata, as well as burritos and croissant sandwiches. Everything is made to order and is a Briones’ family recipe.

Other unique and delicious drinks include the cold brew and Mexican Mocha. The cold brew is sweetened with La Lechera — condensed milk that is a staple in Mexican desserts. Their Mexican Mocha is reminiscent of Abuelita Chocolate — a milky cocoa that brings back childhood memories for many Tucsonans. The coffee beans are provided by local company Hermosa Coffee Roasters.

“We have a homestyle feel,” Ariana said. “People say it’s just like their nana made it.”

Food Options
Vegan tamal plus cheese at Barista del Barrio (Credit: Jackie Tran)
Vegan tamal plus cheese at Barista del Barrio (Credit: Jackie Tran)

Every ingredient used in the kitchen is chosen with care by Briones.

Overall, one of the most popular items is the Vegan Tamale stuffed with calabasitas. The masa is light and airy, making it a perfect pair to Briones’ craveable spicy salsa, spiked with oregano.

The breakfast burritos come two to an order, full of beans, eggs, and the customer’s choice of meat. Meat options include bacon and the Briones’ homemade chorizo — full of a secret blend of chiles and spices. “We use tortillas that taste the best with the fewest ingredients,” she said.

Chorizo Breakfast Burrito from Barista del Barrio (Credit: Jackie Tran)
Chorizo Breakfast Burrito from Barista del Barrio (Credit: Jackie Tran)

The passion that the family brings to Barista del Barrio is obvious to see. Judging by the customers that wait at 8 a.m. on a Saturday for the shop to open, the enthusiasm is mutual.

Future Plans

In the meantime, Sergio is looking to the future. He hopes to expand and bring more people the joys of his family’s work.

“It’s been a pleasure to serve,” Sergio said.

Barista del Barrio is located at 1002 N. Grande Ave. Opening hours are from 7 a.m. to 12 p.m. on Monday and Wednesday to Friday, and then from 8 a.m. to 12 p.m. on Saturday and Sunday.

Keep up with Barista del Barrio on Facebook.

[This article was originally written on November 14, 2018, and most recently updated on September 30, 2019.]

Article written by:

Samantha Colaianni

Samantha Colaianni

More about Samantha
Samantha Colaianni has family roots in Tucson that go back before the Gadsden Purchase. When she's not cooking Mexican food, she's baking Mexican pastries.

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LAST CALL!

It’s the final day of @Sonoranrestaurantweek (September 13, 2026)! There’s still time to enjoy the great eats and deals across Tucson. Take a look at the menus on Tucsonfoodie.com/srw. 

Tag the restaurants that you loved the most! Thank you to everyone for being part of this incredible week.

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#sonoranrestaurantweek #tucsonLAST CALL! It’s the final day of @Sonoranrestaurantweek (September 13, 2026)! There’s still time to enjoy the great eats and deals across Tucson. Take a look at the menus on Tucsonfoodie.com/srw. Tag the restaurants that you loved the most! Thank you to everyone for being part of this incredible week. Produced by Tucson Foodie Presented by @Visittucson #sonoranrestaurantweek #tucson
@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory.

Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant.

Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable.

Photos by @tortillaschiwas 
Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonfoodie #tucsonnews@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory. Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant. Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable. Photos by @tortillaschiwas Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonfoodie #tucsonnews
After 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩

This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸

“Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo 

Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonnewsAfter 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸 “Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonnews
@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿

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🎟️ Doobie members: $110
🎟️ Non-members: $150

The exact location will be emailed to ticket holders before the event. Membership is available during checkout.

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MENU

COURSE 1 / AMUSE-BOUCHE 
*“Yu-Tang Crab Ain’t Nuthin To F*** Wit!*
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*Agua-CHILL-e Slushie”* 
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*Gansito à la Mode*
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Photo by @dalton.voss 
#tucsonlocal #tucsonevents@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿 The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert. The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples. 🎟️ Doobie members: $110 🎟️ Non-members: $150 The exact location will be emailed to ticket holders before the event. Membership is available during checkout. 🔗 in bio MENU COURSE 1 / AMUSE-BOUCHE *“Yu-Tang Crab Ain’t Nuthin To F*** Wit!* -Goat/C.R.E.A.M. Cheese Crab Rangoons -Taki Powder -“Yu-Tang” Sauce (Yuzu Sweet & Sour) -Orange Ash -Green Onion Curls COURSE 2 / APPETIZER *Purple Haze Carne Asada Frites* -Smoked Coffee Guallijo Tri-Tip -Melted Oaxaca -Savory Avocado Mousse -Purple Potato Shoestring Frites -Heirloom Tomatoes -Pickled Onion Powder COURSE 3 / PALATE CLEANSER *Agua-CHILL-e Slushie”* -Cucumber Serrano Granita -Caramelized Chamoy Bowl -Tajin -Infused Mint/Basil Oil COURSE 4 / MAIN ENTREE *Sonoran Dog(ish) Tarte Tatin* -Beef Franks -Mexican Coke Glazed Bacon -Carmelized Shallots -Refried Beans -“Bolilo Style” Tarte Crust -Jalapeño Mustard Crema -Cherry Tomatoes -Smoked Chile Guero COURSE 5 / DESSERT *Gansito à la Mode* -Chocolate-glazed gâteau, -Strawberry confit, -Toasted marshmallow mousse, -Mexican vanilla semifreddo -Chocolate crisp. Photo by @dalton.voss #tucsonlocal #tucsonevents