City Editor Jordan here, and I’ve got beef — or should I say carne asada. Mainly, it’s over the fact that my friends over at SDtoday and SJtoday can lay claim to their own regional burrito variants, and we cannot.
Let me explain:
- San Diego-style burritos are categorized by their wall-to-wall usage of meat, accompanied by little more than pico de gallo and guacamole. The paragon of this culinary style is the famously mouthwatering California burrito with its trademark French fry filling.
- San Francisco Mission-style burritos can be identified by the rice and beans used as a filling. You may have seen this called a “super burrito” on the menu at various restaurants — but they are, in essence, the same thing.
How would you make a Sacramento-style burrito? Whether it’s certain ingredients or method of preparation, tell me your thoughts.
