Mission burrito

Mission burrito is a style of burrito that originated in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of extra rice and other ingredients. A key method of preparation is to wrap the burrito tightly in aluminum foil which allows it to be picked up and eaten without a plate or utensils.

History

The Mission burrito emerged as a regional food item in San Francisco during the 1960s in the neighborhood of Mission District. It was first sold from taquerias in the Mission District, and popularized by restaurants such as El Faro and Taqueria La Cumbre. The exact origin is uncertain, but it is believed to have been influenced by various forms of Mexican cuisine, and adapted to suit the tastes of the local population.

Ingredients

A Mission burrito is typically made with a large, steamed flour tortilla that is filled with rice, beans, and a choice of meat, such as chicken, beef, or pork. Additional ingredients may include cheese, sour cream, guacamole, salsa, and lettuce. The ingredients are layered rather than mixed, which allows the flavors to be tasted in a particular order.

Preparation

The preparation of a Mission burrito involves layering the chosen ingredients on the tortilla, then folding the sides of the tortilla over the ingredients, and rolling it up to create a tightly wrapped package. The burrito is then typically wrapped in aluminum foil, which helps to hold it together and keep it warm.

Popularity and Influence

The popularity of the Mission burrito has led to its availability in many parts of the United States and beyond. It has also influenced the development of other types of burritos, such as the California burrito, which includes french fries as an ingredient. The Mission burrito has also been a significant influence on the menus of fast food chains such as Chipotle Mexican Grill and Qdoba Mexican Eats.

See also

• Burrito
• Mexican cuisine
• San Francisco cuisine