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Burritos!

Was going to El Farto often in the 70's. Been to La Taqueira quite a few times haven,t been to La Cumbre in a while.
El Farto is kind of bland, La Taqueira has the best flavor but the burritos are smaller than El Farto. La Cumbre has more flavor than El Farto but not as good as la Taqueira. These days I mostly go to taco trucks
 
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Have gone inhouse myself although I still enjoy a good burrito at several LA venues.

This morning I shredded a pot roast slow cooked in crock pot overnight and added some home made salsa, red peppers and onion (the giso) into a frying pan. Excellent if I say so myself.
 
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@slobake,.. what is the name of the place on Mission @25th Street?!! their burritos are super elite. they fry the outer corn tortillas, then place the ingredients on a steamed corn "inner" tortilla, and the melted queso bonds them, OMG! :thumbsup:
probably the best feature of this restaurant is the quality of their meats. they use very tender steak on the carne asada dishes!!!

@elgecko,.. that Mission area from 16th to 24th and beyond to the left or right is a Burrito Goldmine! even the "dives" have great fare,.. the place outside of the 24th & Mission BART makes them so big it's ridiculous.
ps: La Cumbre AIN'T what it use to be. they were number one on my list in the 80's, but their head cook must've passed on. :(
 
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I'm not big on spending vacation days in cities. I much prefer to spend them in the great outdoors but I was watching something on the Cooking Channel that made me want to visit San Francisco if only for some burritos and a sourdough loaf from Boudin.

drool

boudin.jpg
 
It's interesting how almost every culture has some type of wrapped food.
Personally I don't care for gigantic burritos or rice in my burritos. I like more of a simple approach.
My wife is Mexican American and In the 17 years we've been together my take on burritos has changed radically. Most of our home made burritos are breakfast burritos and anything else that gets wrapped in a corn or flour tortilla is a taco. And I am so fortunate that she carries on the traditional recipes of her mother and grandmother, adding her twist to all of it.