At the most recent opening in Oviedo, Fla., Lisa McClaren, Del Taco general manager (at left), and Barry Barnhart, vice president of franchise operations, help lay out 15 overlapping flour tortillas to create the 15-foot Macho Burrito.
Local dignitaries get in on the action, too. Here, Mary Lou Andrews, mayor of Oviedo, (at right) helps add a layer of taco meat to the burrito.
Next come the toppings, including a layer of onions, cheddar cheese and lettuce. Franchisee Steve Ruff (at right) helps add the lettuce.
Del Taco franchisee Ed Howie adds diced tomatoes. The giant burrito is a good marketing tool as the crowd watches - and later tastes - the fresh ingredients going into the creation.
When all the ingredients have been added - including beans, sour cream and red and green sauces - the crew begins rolling up the flour tortilla to finish off the burrito.
Creating the giant burrito usually takes 15-20 minutes. At the Oviedo grand opening, a local DJ emceed the events, describing each ingredient and the person bringing them out.