What could be better than late-night fish tacos made from a fresh local catch, washed down with a cold beer? How about chowing down right on the edge of the water?

That was Brooks and Evans Hammetís idea when they opened Burrito del Sol in a renovated 1968 Airstream trailer in June 2012. It took a year, though, before the Destin brothers got the chance to move their operation to its current location on the Destin harbor, off of Highway 98 and just east of The Boathouse Oyster Bar.

"Last year, we were on the top of the hill, across from Red Door Saloon. Then (in June 2013), we moved down to our current location, which is directly on the harbor walk," Brooks Hammet told The Log. "From when we (reopened) in June, business picked up rapidly. Before we even had time to advertise, we were busy every night."

The Destin location of Burrito del Sol, which also has a fixed-building restaurant in downtown Fort Walton Beach, focuses on the dinner and late-night crowds. It is open from 5 p.m. to 9 p.m. Monday through Wednesday, and reopens after dinner hours from 11 p.m. until the customers leave, usually between 2 and 3 a.m., Thursday through Saturday. Hammet said the influx of customers in the evening, and the sweltering heat in the trailer during summer days influenced their decision not to open for lunch.

"That block gets especially busy between 11 p.m. and 3 o'clock in the morning. And there are very few options in Destin at that time. We were looking to have a healthier alternative to just Whataburger and Waffle House," Hammet said.

Burrito del Sol offers a unique menu. Customers choose one of four tortilla styles: burrito, tacos, quesadilla or nachos. The tortilla is filled or topped with one of four meats: chicken, steak, blackened shrimp or fish, or tempeh, a soy-based vegetarian option. Customers finalize the order with one of four topping and sauce styles: south west, Baja, chipotle or BBQ. Prices range from $7 to $10.

"We wanted to create as many options as possible, but keep it as simple as possible," Hammet said. "When you think about all the different combinations, you can have it quite a few different ways. It also allows us to keep a core set of ingredients, but create several different types of dishes from that."

Hammet said he and his brother will see how business goes before they decide whether or not to close for a portion of the winter months. For now, they'll keep dealing out big portions of Mexican eats and cold drinks right on the harbor.

Learn more at www.burritodelsol.com.