Hamburguesas a la plancha · Santa Ana
Tizón — Where the griddle decides
Every patty is smashed to order on a 450° plancha. Nothing is held under a lamp, which is why we tell you the wait instead of pretending there isn't one.
Hamburguesas $7.50–$15.50 · Extras from $4.50 · most people spend about $13
Last order 7:45pm
The two numbers
We're on the delivery apps because a lot of people want them, and we're not going to pretend otherwise. But they take a cut of every order, so our prices there are about 30% higher than they are at this counter — we didn't want to, we had to. Every item on this menu shows you both numbers. Order pickup here and you pay the left-hand one.
The app price is our own menu price on the apps, not their fees — those come on top.
direct
The menu
Everything we make, and what it costs.
Left-hand price is what you pay at this counter. The struck-through one is our price on the delivery apps. The app price is our own menu price on the apps, not their fees — those come on top.
PRICES UPDATED SEPTEMBER 2026
Hamburguesas
Smashed to order. Two 3oz patties unless you say otherwise.
Every one comes with fries. The salsa bar is free and it always will be.
La Tizón
Two patties, American cheese, lettuce, tomato, house sauce. The one to order first.
La Clásica
One patty, cheese, lettuce, tomato, onion, pickle. Nothing clever.
La Chilena
Picante
Two patties under roasted poblano and jalapeño with melted queso Oaxaca.
La Diabla
Picante
Chorizo blend, ground at six with the beef. Chile de árbol salsa, crema, pickled onion.
La Crujiente
Buttermilk-fried chicken thigh, shredded lettuce, chipotle mayo.
La Verde
Vegetariano
Black bean and roasted corn patty, avocado, pickled onion, lime crema.
Doble Diabla
Picante
The Diabla with four patties. We will not talk you out of it.
Para acompañar
Fries come with every burger. These are the extras.
Papas con chile
Thick-cut, skin on, chilli-lime salt.
Papas con queso
The same fries under melted queso and pickled jalapeño.
Elote en vaso
Vegetariano
Corn off the cob with crema, cotija, chile and lime.
Aros de cebolla
Vegetariano
Onion rings in a beer batter, six to an order.
Para tomar
Made here, in the morning, in the same jars every day.
Horchata
Vegetariano
Rice, cinnamon, not too sweet.
Agua de jamaica
Vegetariano
Hibiscus, tart, no sugar added after it cools.
Limonada con chía
Vegetariano
Limes squeezed to order, chia seeds, soda water.
Refrescos de vidrio
Mexican Coke, Sidral, Jarritos. In glass, always.
On the house
- Fries with every burger, not an upsell
- The salsa bar — four salsas, as much as you want
- Pickled onion, jalapeños and limes
- Napkins that survive the burger
- Extra patty
- $2.50
- Salsa to take home, 8oz
- $3
- Queso on anything
- $1.50
One fryer does the fries, the rings and the chicken, so nothing out of it is safe if you can't have gluten. The buns have sesame on them and the crema has dairy. La Verde is vegetarian, not vegan — the bun is brushed with butter and the crema is real. Ask us about anything and you'll get a straight answer about what's in it.
What’s in it
Two 3oz patties, not one 6oz. Thin is the point — two thin patties on a 450° plancha give you twice the crust of one thick one, and crust is the entire flavour of a burger.
- Sesame bun, brushed with butter
- Lettuce and tomato
- American cheese
- 3oz patty, smashed
- American cheese
- 3oz patty, smashed
- Base, toasted on the plancha
patties
La plancha
Smashed under a weight, scraped up with the crust still attached, never pressed twice. The smoke in this picture is the recipe.
- Plancha temperature, checked at open and at four
- 450°
- Plancha temperature, checked at open and at four
- Order to window, when we're not slammed
- 6 min
- Order to window, when we're not slammed
- Grind of meat a day. When it's gone it's gone
- 1
- Grind of meat a day. When it's gone it's gone
- What the salsa bar costs you, always
- $0
- What the salsa bar costs you, always
Smoke is the recipeOrder pickup
Straight to our till.
No app, no account, no service fee, no card needed — you pay here when you collect it. We start cooking 20 minutes before your time.
The ticket
Nothing on it yet. Add something from the board above — every row has a button.
Pick it up at
Who’s collecting
Parties, offices, the truck
Feeding forty people? We do that most weekends.
Néstor has cooked graduations, office Fridays, two weddings and a funeral, all off the same plancha. It's the same burger, in bigger numbers, and we cook it in front of you.
La plancha, on site
$18 a head
30 people minimum
We bring a flat-top and cook to order in front of your people for two hours. Clásicas and Verdes, fries, salsa bar, aguas. Nothing is made ahead and nothing sits.
- Cooked on site, to order
- Two burgers a head
- Fries and salsa bar
- Aguas frescas
Con Diabla
$24 a head
30 people minimum · 72 hours notice
The same, plus the Diabla. That needs three days because the chorizo blend is ground fresh and we only grind once a day — this is the one thing we genuinely cannot do at short notice, and we'd rather say no than serve you the beef and call it the Diabla.
- Three burgers including La Diabla
- Cooked on site
- Fries and salsa bar
- Aguas frescas
Boxes, you serve them
$11 a box
Twenty box minimum
Cheapest way to feed a crowd. Burger, fries and a salsa cup, boxed and stacked hot. We drop them, you hand them out. They hold about forty minutes before the bun gives up, and we'll tell you that rather than let you find out.
- Burger, fries, salsa cup
- Boxed hot
- Labelled for the vegetarians
- Napkins that survive it
- Lead time
- 48 hours. 72 for the Diabla — the chorizo is ground once a day.
- Minimum
- 30 people on site, twenty boxes for a drop.
- We deliver within
- 12 miles of Fourth Street. Past that, pickup only.
- Delivery
- $45 flat inside the radius. No charge over $700.
- Deposit
- Half up front for anything over $500, on a card. The rest on the day.
- Cancelling
- Full refund up to 48 hours before. Inside 48 we've bought the meat, so we keep the deposit.
Four questions, because that's all we need to quote you. Anything unusual, put it in the last box.
Paulina reads these on her phone. You'll get a text back within two hours between 8am and 8pm, and first thing in the morning if you send it overnight.
Before you drive over
The things people ring us about.
- Where do I park?
- Six spaces in the lot off Fourth, and they're gone by six on a Friday. Otherwise it's street parking on Baker — free, no meters, but read the street-sweeping signs, because they really will tow you.
- What time does the Diabla run out?
- The chorizo is ground once, at six in the morning, and when it's gone it's gone. Weekdays that's usually about eight in the evening; Friday and Saturday it can go by seven. This page shows you how much is left right now, so you don't have to guess or ring us — and when it's out, it says so and tells you when we're back.
- Do you take cards?
- Cash and card, no minimum on cards. There's an ATM at the market two doors down if you'd rather, but you don't need it.
- Do you take reservations?
- No, and we never have. Walk in, order at the register, we call your number. If there's a line on a Friday it moves faster than it looks.
- How long is the wait?
- Any weekday before five, about six minutes — that's how long a smash patty takes, and we don't hold them under a lamp to make it shorter. Friday and Saturday after six the line is out the door and it's roughly twenty. Order ahead for pickup and you skip it entirely.
- Do you deliver?
- Not ourselves. We're on the apps, and our prices there are about 30% higher because that's what it costs us to be on them — every price on this menu shows you both numbers so you can decide with the real figures in front of you.
- Is there anything for vegetarians?
- La Verde, and it's a real burger rather than an apology — black bean and roasted corn, and people order it who aren't vegetarian. It is not vegan: the bun is brushed with butter and the crema is dairy. One fryer does the fries, the rings and the chicken, so nothing out of it is safe if you can't have gluten.
- Can I bring a big group?
- Sixteen seats inside and three tables on the sidewalk. Anything over about twelve people on a weekend, call ahead so we can warn you what the line's doing — or let us bring the plancha to you and stay where you are.
- ¿Hablan español?
- Sí. Néstor y Paulina, todo el día, todos los días que abrimos. Y si prefiere pedir por teléfono en español, marque y pregunte por Paulina.
Fourth Street
1418 W Fourth Street
Santa Ana, CA 92703
- Parking
- Six spaces in the lot off Fourth, and they go by six on a Friday. Street parking on Baker is free and unmetered — read the street-sweeping signs, they will tow you.
- Paying
- Cash and card. No minimum on cards.
- Reservations
- Walk-ins only. We don't take reservations and never have.
- The wait
- Friday and Saturday after six the line is out the door and it's about 20 minutes. Any weekday before five you're in and out in six.
- Delivery
- We don't deliver ourselves. We're on the apps, and you'll see on this page exactly what that costs you.
- Last order
- Last order is fifteen minutes before we close.
| Sunday | 8am – 3pm |
|---|---|
| Monday | Closed |
| Tuesday | 8am – 8pm |
| Wednesday | 8am – 8pm |
| Thursday | 8am – 8pm |
| Friday | 8am – 9pm |
| Saturday | 8am – 9pm |
Orange County Health Care Agency
PASS
Orange County posts Pass / Reinspection Due-Pass / Closed placards. It does not issue A/B/C letter grades — that's LA, Riverside, San Bernardino and San Diego. Anyone advertising an OC letter grade is showing you something that doesn't exist.
Since 2021
Néstor cooked on a plancha on Calzada Ermita for nine years before he came here, and he brought the plancha with him — the same steel, shipped. Tizón opened on Fourth Street in 2021 with four stools and one grind of meat a day. It is still one grind a day. His sister Paulina runs the counter, which is why the person who takes your order is also the person who will tell you the chorizo is gone.
There’s no photograph of Néstor Aguilaron this page, because he isn’t real and we aren’t going to put a stranger’s face here and call him by a name. The one person pictured on this site is photographed from behind, on purpose. On your site this is a picture of you, at your griddle, and it will be the best thing on the page.
