Hear a successful franchisee explain why you should consider investing in this high-quality, affordable Mexican food franchise. To watch the video interview, CLICK HERE.

“We’ve been proudly serving our guests since 1995, and reaching this 30-year milestone is a true testament to their loyalty and passion,” said Keith Goldman, President & CEO of California Tortilla. “We wouldn’t be here without them, and we’re excited to celebrate...

California Tortilla...is turning the big 3-0 this year and celebrating by turning back time. To honor three decades of delicious moments, California Tortilla is inviting fans to take a walk down memory lane and share their favorite memories with the brand through a...

“At California Tortilla, we thrive off of creating a fun and engaging atmosphere,” said Keith Goldman, President & CEO of California Tortilla. “Cinco de Mayo is the perfect holiday to celebrate with our guests and we look forward to offering different deals each...

California Tortilla named #23 in the el Restaurante Top 50 Mexican Fast-Casual Multi-Units. To read the full article, CLICK HERE.

Starting March 3, guests can order the new menu item for $7.95 POTOMAC, MD, UNITED STATES, March 3, 2025 / EINPresswire.com / -- California Tortilla®, a unique fast-casual restaurant franchise that’s been serving “California-style” Mexican food for 30 years, is adding...

"Our Wall of Flame® is an iconic feature in California Tortilla locations, and we proudly feature 75 distinctly hot sauces, so we know how to bring the heat,” said Keith Goldman, CEO of California Tortilla®. “We are stoked to celebrate National Hot Sauce Day with our...

“We’re ready to grow,” Goldman says. “We like to grow quality, not quantity. We want to find great operators, and we want to find great real estate. That’s always a formula for success. We’re not the guys that want to open up 100 stores a year. We just want to do them...

Goldman: The ACE model acronym stands for, accuracy, customization and engagement. It emerged during the pandemic, when we took time to evaluate the brand. To me, the death of a brand is complacency. So after researching market trends and personal preferences of the...

(Below is an excerpt from the November/December Issue of el Restaurante Magazine.) el Restaurante: Who creates the new LTOs? Goldman: Well, that would be me. One of my hats is corporate chef, so I develop all the menu items and LTO ideations. That’s kind of my...