📍 California
Mission burrito
A giant San Francisco-style burrito with rice, beans, meat, cheese, guacamole, and salsa, wrapped very tightly in a large flour tortilla.
- Preparation
- 25 min
- Cooking
- 15 min
- Waiting and resting
- 0 min
History
It emerged in the taquerias of San Francisco's Mission district around the 1960s and 1970s, within the Mexican-American community. Unlike the burrito of northern Mexico, the Mission style is huge, includes rice, and is wrapped in foil so you can eat it standing up. It became an icon of Californian fast food.
Ingredients
Preparation
- 1
Heat the tortilla on a comal until it is pliable.
- 2
Place the rice, beans, and hot meat in the center.
- 3
Add the cheese, guacamole, pico de gallo, and salsa.
- 4
Fold the sides in and roll tightly so it holds together firmly.
- 5
Wrap in foil, heat a few seconds on the comal to seal, and cut it in half to serve.
Cooking tips
- Rice, beans and meat should be cooked and hot before assembling the burrito.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
Keep exploring
More flavors from United States
🌙 Dinner⏱ 75′Cioppino
A seafood stew in a tomato and wine broth from San Francisco's Italian fishermen, with Dungeness crab, clams, mussels, and fish.
🍽️ Lunch⏱ 105′French dip
A roast beef sandwich on French bread served with a bowl of hot beef jus (au jus) for dipping.
🍽️ Lunch⏱ 860′Boston baked beans
Beans slow-baked with molasses and salt pork, sweet and thick, enough to earn Boston the nickname 'Beantown.'
🍽️ Lunch⏱ 40′Sheboygan-style bratwurst
A charcoal-grilled pork sausage served on a semmel roll with mustard, onion, and pickles, typical of Wisconsin's fry-outs.
🍽️ Lunch⏱ 680′Smoked Texas-style brisket
Slow-smoked beef brisket with a pepper-and-salt crust.
🍽️ Lunch⏱ 510′Kansas City burnt ends
Fatty smoked beef brisket points, caramelized twice and bathed in a sweet, thick barbecue sauce.