Having lived between LA and SD my entire life, and have visited SF regularly, always seeking out the mom and pop taco shops throughout California-
Nothing beats the San Diego style carne asada burrito- seasoned, chunky meat, guacamole, pico de gallo, chopped onions, chopped cilantro, heavy, thick tortilla. No beans, no rice, no lettuce, definitely no sour cream. Extra salsa is encouraged, but not required.
My favorite in all of California can be had at Kotija Jr. in Encinitas/Leucadia (PCH at Leucadia Blvd).
This site hasnât been updated in years, but still has some good reviews (several by me)- http://www.burritophile.com/
It could be viewed as a riff on Willy Wonkaâs three-course-dinner chewing gum.
Or a Mexican version of a Bento box. With careful selection and ordering, youâd end up with an escalating taste sensation ⌠as long as you started at the proper end.
Wow! A burrito turf war! I wonder if we can draw up some battle lines over BBQ! Texas brisket vs. Carolina pulled pork: which one is really BBQ? (Actually I swing both ways)
Theyâre both delicious, but I prefer pulled pork because can be worked into any meal of the day, so leftovers wonât take up space in the fridge long.
In scrambled eggs, on toast, sandwiches, added to stew, in a burrito, on a bagel, in a gyro, on pizza, in ravioli.
I prefer enchiladas myself. I have always suspected the enchilada is an entirely bogus variety of food. And so it becomes the signal food of Los Angeles. The ground beef enchiladas at Campos are a thing to behold. A plate of tasty brown and red stuff. Donât look too deeply at its history or you wont be able to finish.
So many souls lost in The Burrito Wars, try to have some godamned respect. I was there knee deep in black beans and salsa while the rest of you were all âdropping outâ and âturning onâ.
Americans fighting over who makes the best Mexican food: Classic.
Mexican burritos contain rice so, thereâs that.
You arenât the arbiter of what constitutes a burrito, bud. Here a âwrapâ is almost universally a cold/room temp food. Burritos are always hot (the meat and tortilla at least).
You are killing me. I moved from San Diego to Portland several years ago and have to go back south to find a decent carne asada burrito. I donât know where MichaelRpdx is getting his burritos, but all the ones Iâve had up here so far have had rice, beans and lettuce in them. NO NO NO. When I visit my parents, a trip to the taco shop is the first order of business.
First, disagree about lettuce. In fact I think naming which ingredients can and canât be in a âtrueâ burrito is complete nonsense. Are you going to make a list of ingredients that are fine to put on a pizza? Of course not so why do you think itâs okay to limit a burritoâs ingredients, especially taking into consideration your second point about the rolling style being unorthodox.
Second: Itâs not unorthodox, itâs wrong. Going back to the pizza example, would you enjoy a pizza on which each slice only has one of the pizzaâs ingredients? No, thatâs stupid.
Oh no⌠here goes the flamewar. Ham & Pineapple is an awesome pizza.
Iâm strongly of the belief that anything can go on a pizza, with one proviso: that everything on there is in bite-size chunks. A friend ordered a âcountry style pizzaâ in Japan once⌠she received corn on the cob, roast potatoes and a full, uncut steak on a pizza base. Thatâs an example where itâs not a pizza but a plate of food with a pizza base instead of a plate (with a plate under that).
