Costa Vida
Costa Vida menu guide
The Costa Vida menu centers on five formats built from the same base: rice, beans, proteins, fresh toppings, and salsas wrapped or plated to suit your appetite. Tickets slide sideways while tortillas press fresh.
Ticket ledger
Burritos are filling and portable. Bowls and salads skip the wrap. Tacos allow sampling. Enchiladas arrive plated with sauce. Read down the rail and match format to hunger level, schedule, and dietary needs at Costavida.
Rice, beans, slow-cooked sweet pork, cabbage, pico, cheese and sauce in a large pressed flour tortilla. Holds heat well for takeout.
Full build · portable
Same base without the tortilla. A common starting point for portion control — add extra cabbage or lettuce for volume.
No wrap · lighter
Mix proteins or keep all three the same. Soft flour or corn where offered. Try two salsas side by side.
Set of three · sampler
Rolled tortillas with red or green sauce, cheese, rice and beans. Eaten with a fork — plan for dine-in.
Plated · dine-in
Romaine or mixed greens with rice, beans, protein and dressing or salsa. Ask dressing on the side for takeout.
Greens base · crisp
Format chapters
Burritos carry the full build
A standard burrito includes rice, beans, protein, lettuce or cabbage, pico, cheese, and sauce in a large flour tortilla, pressed to seal. For takeout across town, burritos hold heat well. Grilled chicken stays flexible; sweet pork adds sweet-savory depth; beef brings richness.
Bowls and salads
Bowls are now a core fast-casual pattern in the U.S. and compete directly with burritos. Salads start with chopped romaine, then rice, beans, protein, and dressing as the moisture. Add lime for brightness without extra sauce.
Tacos and enchiladas
Tacos portion neatly for kids or light appetites. Enchiladas need a table — rolled tortillas with sauce and cheese, eaten with a fork. Ask what sauce each location pours that day.
Marking board
Sweet pork is slow-cooked, sweet and savory. Grilled chicken is leaner and takes salsa well. Shredded and ground beef vary by location with deeper savory notes. Fish or shrimp may appear seasonally or regionally — ask before you plan around them.
Cilantro-lime or plain rice sets the base, with black or pinto beans for substance. Cabbage adds Baja-style crunch; lettuce keeps things mild. Pico, cheese, sour cream, guacamole where offered, and lime finish the build — small swaps here adjust texture more than any sauce does.
Smaller burritos, quesadillas where offered, and taco plates suit younger diners. Chips with salsa or guacamole work as a shared side, with fountain drinks and agua fresca style options depending on location. For a mixed-age table, order one extra side to share.
Have your format and protein ready when you reach the pass, then add beans, rice, and toppings as staff asks. Mention allergies early so the line can change gloves or skip a topping cleanly. Pay at the register, then add salsa. Groups move faster when everyone decides before stepping up.
Closing shelf
Pick a format for the table, a protein for each person, and one salsa to start. If you feed a group or need a platter instead of single orders, the catering counter and the visit guide lay out the next step.
Feeding a crowd? Ask about catering for groups — 3101 N Ashton Blvd, Lehi, UT, Mon–Sat 10:30 AM – 9:00 PM, +1 801-727-7002.