A counter-order taqueria at 25th and Mission with wooden tables and a long queue.
Why it's unique
In the neighbourhood that gave its name to the rice-stuffed burrito, this James Beard America's Classic leaves the rice out on purpose and will sear the tortilla on the griddle until it crisps.
This is a local ritual, not an invention claim. La Taqueria is sometimes credited with creating the Mission style, which La Cumbre and El Faro dispute, and griddled burritos exist elsewhere. So the scope is held to the state and confidence is low.
Before you go
"Dorado" is the word to use: the kitchen sears the whole burrito on the griddle. You do not need to ask for no rice, because there is none to refuse. For the bolder version, ask for blistered serrano chiles mixed into the meat.
The James Beard citation calls the wait for a counter order and a wooden table absurd, so go off-peak.
