How the Mission Burrito came to NYC

A revealing article chronicles how a long-abandoned top-secret government project was re-purposed to provide New Yorkers their Mission Burrito fix within 47 minutes of its construction: read all about The Alameda-Weehawken Burrito Tunnel.

Geo

I love science.

Oooops, the Burrito Tunnel is already obsolete: some engineers in Bay Area have announced their Burrito Bomber, a drone which will deliver your Mission Burrito to your current GPS location.

Yessss, burritos are going global!

Geo

People from San Francisco insist that "real" burritos are made with rice. I see rice as simply a cheap buffer used to make the burritos fatter and more filling, but contributing little to the flavor or nutritional value.

d4v3 wrote:People from San Francisco insist that "real" burritos are made with rice. I see rice as simply a cheap buffer used to make the burritos fatter and more filling, but contributing little to the flavor or nutritional value.

This.

When I'm asked, "White or brown rice?" The answer is "No."

However, I've noticed that these sorts of burrito shops tend to have wetter fillings: soupier beans, braised as opposed to grilled meats, looser salsa. A lack of rice leads to a requirement for more napkins.

I had my first Mission Burrito when I lived in the Mission in '66-'67—ineffably long ago. [why isn't there a *rueful* smiley? ] I lived about a block from La Palma, and it became my go-to Mexican place.

The way I've always understood the rice goes like this: if you get a simple, old-fashioned burrito, not a Mission-style--say, beef and been-your platter *always* includes rice and beans: the meal is incomplete w/o them.

The Mission Burrito is designed to put that whole plate into the package (plus more). Hence, it must contain the rice.

Geo

burritojustice.com/2013/12/04/burritoeater-map/

JoelF wrote:However, I've noticed that these sorts of burrito shops tend to have wetter fillings: soupier beans, braised as opposed to grilled meats, looser salsa. A lack of rice leads to a requirement for more napkins.

Now that I think about it, that is a perfect description of a Mission burrito. Soupy beans and braised meat with rice to hold it all together. My first SF burrito experience was in the upper Haight. The burrito had brown rice and black beans, and was definitely a "hippy" burro. The other point of contention with the SF vs CHI take on burritos is the lack of lettuce and tomatoes in Mission burritos. My friends from SF were absolutely repulsed by the "chilled" ingredients in Chicago burritos. They insisted on having theirs' reheated, which made the lettuce and tomatoes into a soupy mess. Personally, I like the cool crunchy contrast of raw onions, sour cream, lettuce and tomatoes to the hot off the grill charred meat and bubbling hot bean paste. As I recall, the Mission burro was basically rice, beans (that were stewed whole as opposed to mashed and refried) and cilantro with or without meat stewed in a Ranchero type sauce, and served at a consistent lukewarm temperature, a very different animal. IIRC, cheese (along with crema) was an add-on option, not a standard ingredient, and was of the yellow variety, not white. Gaucamole was also optional, but whole avocado was not available. They were also much skinnier than the Chicago version and the tortilla was rolled rather than folded. Like pizza, I suppose one prefers what one was brought up with. Though my very first Burro experience was from a street vendor in Chihauhua, Mexico and made from chorizo, potatoes, onions, salsa verde and cheese.

I have never had a Chipoltle Burrito, but do they more closely resemble the Mission style?

Yes, Chipotle is Mission, down to the aluminum foil.

Geo