Santana's Mexican Grill occupies a counter-serve spot on Santee's Mission Gorge Road, running a from-scratch kitchen that prepares all salsas, guacamole, and rice in-house alongside the chain's signature California burrito. The San Diego-made tortillas wrap carne asada, carnitas, and breakfast platters built from recipes consistent across the brand's East County and Chula Vista locations, a batch-cooking discipline that mirrors the in-house deli prep at Lakes Market & Deli on Carlton Hills Boulevard. A drive-through lane moves the early-morning breakfast-burrito rush and the late-night taco traffic without bottlenecking the indoor counter queue. The protein-loaded carne asada plates and chicken quesadillas fuel a post-workout crowd rolling out of Chuze Fitness on Town Center Parkway. The kitchen charbroils all steak cuts on a commercial gas grill calibrated above 550°F, searing the marinated beef before it hits the steam table for burrito and plate assembly.