In 2005, Macey Budgell opened a modest vegetarian Tex-Mex shop at the corner of Kingsway and Main in Mount Pleasant. She and her friends had grown used to crossing into the United States in search of hearty, flavourful veggie burritos and Vancouver offered little of the sort. On a return journey from California, she resolved that the city needed “big and yummy veggie burritos.” With a small loan, she built the shop from scratch and launched Budgies Burritos. 

That leap gave the city something it didn’t know it needed. The name is a nod to the founder. The spirit remains the same as it was on day one – a place that prioritizes generosity, independence and flavour made from scratch.

Handmade Every Day

Each day at Budgies begins with ingredients prepared fresh – beans simmered slowly, salsas chopped and stirred, tortillas ready for filling. The menu has shifted and expanded slightly over time, but its foundation holds. Long-standing burritos remain on offer, and loyal patrons continue to order their favourites. Every dish can be made vegan, and there are options for those avoiding gluten.

This daily commitment to process gives Budgies its character. Nothing feels rushed or mechanical. Every order arrives with the ease of something that has been thought through.

Plenty to Hold and Nothing to Prove

The burrito remains the center of the shop. Wrapped in a 12-inch tortilla, dense enough to hold in both hands, it feels like a proper task to finish it. One staple since the start is The Henry which is a combination of kielbasa-style Tofurky sausage, rice, beans, shredded cabbage, sour cream, cheese and house-made salsa. The recipe hasn’t changed much, if at all. That’s the point.

Other burritos layer in roasted potatoes, jalapeños, pickled carrots or sautéed mushrooms. Each can be made into a bowl or a salad. Beyond burritos, there are quesadillas, nachos, and tacos that are variations on the same philosophy. This past February, to mark twenty years in business, Budgies rolled back prices for one day to their original 2005 range of $4 to $6. Although they haven’t been able to hold the pricing for 20 years, it still remains honest and attainable. A burrito currently runs between $12.50 and $14.75. 

The drink menu is minimal on purpose. A few soft drinks, including a fiery Dickie’s Ginger Beer, are offered alongside a selection of beer and canned cocktails. Recently, margaritas joined the list, made fresh to order.

For those wanting to take a piece of Budgies home, they offer chips, salsa and accompaniments as part of their ‘Budgies Bodega’. For the superfans, they even sell merch including t-shirts, hats, and even baby onesies that are seemingly the same size as the burritos themselves. 

Community Feels Wrapped In 

Budgies has always felt rooted in its neighbourhood. One wall is reserved for posters advertising local art shows, classes and parties. Over the years it has hosted its own gatherings, often with nearby fixtures like The Lido. These events are never formal. They feel like someone is inviting the block over. Local DJs play, chips and salsa are passed around, and regulars mix easily with strangers.

Decor as Memorable as the Meals

Its location between two vintage shops makes the restaurant feel naturally embedded in the streetscape. 

If you choose to dine-in at Budgies, a short flight of stairs leads down to a low-ceilinged room tucked beneath the street. The walls are covered with vintage paintings, velvet artworks, and curiosities collected over the years. Nothing feels staged. The room holds its own patina, like it has been shaped by those who lingered long after they finished eating. The interior feels worn in, not worn out. 

Everyone Loves Budgies Burritos Vancouver

Budgies has always attracted a varied crowd. Over the years, a few names have stood out.

Actor Matt Dillon, best known for roles in Drugstore Cowboy and Crash, reportedly counts it among his favourite Vancouver spots. Professional skateboarder Rick McCrank, a North Vancouver native and former host of Vice’s Abandoned, has also sung its praises. Writer and local political voice Sean Orr once worked behind the counter and has written about the restaurant as part of the city’s cultural fabric.

Then there’s country musician Orville Peck, known for his rich baritone, masked performances and queer cowboy persona. He also worked at Budgies years ago. He once told an interviewer his go-to order was the Jamedog bowl featuring roasted potatoes layered with all three house sauces and a generous pour of green hot sauce. His final advice? “Don’t skip the chili oil paste.” Peck once hinted there’s a photo of him – unmasked of course –  hidden somewhere inside the restaurant, though he won’t say where.

Why Budgies Prevails, 20 Years Later

In a city where restaurants open and close with seasonal regularity, Budgies endures without spectacle. There is no elaborate branding, no design studio behind the furniture, no trendy signage or aesthetic concept. The walls carry the same art they always have. The burritos taste as they did years ago.

That continuity is its strength. Budgies Burritos feels like a place made by someone who had a need, filled it, and then invited others to share it. It never tried to become anything more than that. It still hasn’t. And for those who come through Mount Pleasant hungry for something with history, something with soul, that’s more than enough.