Burritos
The most filling way to order. Large scratch tortilla, rice, beans, protein, rolled closed.
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Provo · Made to order
The Costa Vida menu, format by format
Pick a format, pick a protein, then pick toppings and salsa. Everything on this page follows the way you actually order in line in Provo.
Baja bowls
Same fillings, no tortilla. Fork-friendly, easy to carry, simple to lighten up.
Fork first
Tacos, salads, more
Smaller tacos for mixed tables, green-base salads, plus quesadillas and nachos to split.
Ask the line
Compare below
How to read the board
Formats first, fillings second
The Costa Vida menu splits into formats first and fillings second. Formats are burritos, baja bowls, tacos, salads, quesadillas, and nachos. Fillings are rice, beans, a protein, toppings, and a sauce or salsa. Once you see that structure, the board stops feeling long. You choose a shape, then decide what goes inside it.
Costavida regulars order the same way every time: rice and beans as the base, one protein doing the heavy lifting, then cool toppings and one salsa. Use this page as a reference before you get in line or order ahead for pickup in Provo. Everything is made to order, so the combinations stay yours to set.
Tortillas are pressed in the restaurant. If you eat in, ask for yours pressed fresh — that is when the texture is best.
The rack
Walk the formats board by board
Most ordered
Lighter picks
To split
Burritos
A large flour tortilla, pressed in house, loaded with rice, beans, protein and toppings, then rolled. Sweet pork and grilled chicken are the two most common picks; steak holds up if you want a firmer bite. Cut back on rice if you add extra protein so it still rolls cleanly.
Filling
Baja bowls
The same fillings without the tortilla, built over rice with beans, protein and toppings on top. Easier with a fork and simpler to take to go. Because nothing is wrapped you can see exactly how much salsa and crema you are getting. A grilled chicken bowl with extra pico travels well.
Fork-ready
Tacos
Smaller portions, usually two or three per order, on corn or flour tortillas. Good for a mixed table because each person can try a different protein. Grilled chicken and shredded beef are straightforward; sweet pork brings the sweet-savory note. Add salsa at the bar after they are assembled.
Mixable
Salads and dressings
Greens replace rice as the base and dressing carries the flavor. A honey-vinaigrette style brings sweet heat with grilled chicken; citrus-chile notes run across the menu. Want it to eat like a bowl? Ask for rice under the greens. Dressing on the side is safer for a desk lunch.
Greens
Quesadillas and nachos
The shareable end. Quesadillas are griddled and cut for splitting; nachos layer the same toppings over chips. Both take extra protein well when you feed two. They lose texture on a long drive, so eat them soon after pickup.
To split
Proteins
Changing the protein changes the dish
More than toppings do. Sweet pork is slow-cooked with a sweet-savory finish and is the signature choice at Costa Vida. Grilled chicken runs lighter and neutral, which lets a strong salsa lead. Steak brings a beefier flavor and firmer bite.
Shredded beef and barbacoa sit between those poles. Vegetarian builds skip meat entirely with beans, rice and toppings. If you are unsure, order the same build twice with two proteins — the second visit tells you what you actually liked.
How the kitchen cooks themSignature
Sweet pork
Slow-cooked, sweet-savory finish. Best in a burrito or baja bowl where the sauce can coat the rice.
Neutral base
Grilled chicken
Lighter and even. Pair it with a bold salsa or citrus-chile dressing and let toppings stay simple.
Firmer bite
Steak and beef
Beefier flavor, chewier edge. Works in tacos and nachos where small pieces stay juicy.
The cool counter
Toppings set texture, salsa sets heat
Rice, beans, cheese, crema, lettuce and pico control how the bite feels. Salsas control how hot it runs. Build mild at the line, then use the salsa bar to add heat afterward — useful when one order has to suit several tolerances.
Pick one sauce as the main flavor. Let the rest stay simple so wet ingredients do not stack up.
Ask for a small taste of any salsa you have not tried. Staff will tell you which ones run hotter.
Compare the two sweet-heat directions: citrus-chile brightness against smoky, creamy dressings.
Build your own without overloading it: one main salsa, extra protein means less rice, and the same build twice before you judge it.
Pickup in Provo
Order ahead, eat it the way it travels
Call ahead and collect at 1205 N University Ave. Bowls, burritos and salads travel best. Tacos and nachos are better eaten soon after pickup, so plan a short drive or eat in.
Ordering for a group? List each person's protein and salsa level instead of assuming one combination fits everyone. A short note on the order helps the line get it right. Open Mon–Sun, 10:30 AM – 9:30 PM.
Feeding a crowd? See catering options for trays and group builds.
Good to know
Menu questions, answered plainly
Still deciding? Start with appetite and how you eat: carry it, fork it, or split it. The fillings stay largely the same across burritos, bowls and salads.
Is Costa Vida better for burritos, bowls, or salads?
It depends on appetite and how you are eating. Burritos are the most filling and easiest to carry out, bowls are less messy and fork-friendly, and salads work when you want greens and a dressing. The fillings are largely the same across all three.
Can I get a bowl instead of a burrito?
Yes. A baja bowl uses the same rice, beans, protein and toppings without the tortilla. It is the format to pick if you want something lighter or easier to eat on the go.
Are there vegetarian options?
Vegetarian builds are available, and you can order a bowl or salad with beans, rice and toppings and no meat. Ask at the counter about which salsas and dressings fit your preference.
How do I control the heat?
Choose a milder salsa at the line and use the salsa bar to add heat afterward. Staff can tell you which options run hotter. Tasting a small amount first is the simplest way to avoid overshooting.