Skip to main content

The Secret Menu: In'N'Out

I have to admit: while we're adventurous eaters, when it comes to our In'N'Out orders, we're not very imaginative...nor, apparently, very hip to their Secret Menu.

We don't eat at fast food joints very often, but In'N'Out is a road-trip staple as far as I'm concerned.

Back to our rut...Jake's order is almost always a No.2 with no onions and a Coke; I usually order the No. 2 protein-style with no onions and a Diet Coke; Riley likes his No. 2 plain and varies between a vanilla milkshake and a chocolate one; and Dylan likes his No. 2 with lettuce and tomato only and chooses the strawberry milkshake. The only reason I even know about 'protein-style' was that I saw a friend order one when we were on our way back from hiking at the Pinnacles.

But I just saw a friend post that she was at In'N'Out and was ordering - and I quote - "Chilies, Flying Dutchman and Root Beer Float." Huh?!? So, I took to the internet and looked all that up. While the Flying Dutchman doesn't appeal to me (that's way too much meat and nothing else), the Root Beer Float was a revelation. My boys would love a root beer float with their No. 2s. And, then, I delved more into the Secret Menu and found that you could get grilled onions (I don't like raw onions very much), get your patty painted with mustard then grilled (Dylan is a mustard fiend), and a Choco-Vanilla Swirl shake (Riley could get both vanilla and chocolate together).

I think I love In'N'Out a little more right now. When's our next road trip so I can try out these newly discovered gems?!?


  1. Yay, I love In'N'Out! My favorite secret menu item is the Neapolitan shake (all 3 flavors together) -- so good!

  2. Husband gets a 4x4 animal style almost every time we go. (4 patties, 4 cheese, grilled onions, with melted extra cheese) its nasty, and gooey, but he loves it. You can animal style your fries too (grilled onions and melted cheese). I have heard a rumor that you can order any combo of patties and cheese up to 10. Crazy.

  3. I love whole slices of grilled onions rather than diced grilled onions on my burger and I sometimes ask for chopped chilli peppers pressed into the patty. It’s all from the in n out secret menu.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas