Its own unique local twist puts less emphasis on eggs and more on juicy Chicano-style pork machaca (and also beef machaca), a stewed, shredded meat. San Diego has perfected the breakfast burrito. Breakfast Burritos The El Chingon at El Carrito. At Lucha Libre Gourmet Taco Shop there’s a whole French fry-loaded section of the menu dedicated to the California burrito, featuring the Tijuana-inspired Ado-Haba Piña with adobada and pineapple, a surf and turf called Surfin’ California, and a beef Birria California. Here, the classic San Diego burrito comes loaded with lots of carne asada, gooey melted cheese, French fries, guacamole, sour cream, and ample salsa to help you eat your way to the last bite.īarrio Logan’s !Salud! celebrates the Pocho roots of the California burrito with their Califas, a burro filled with your choice of meat, fries, and cheddar cheese dressed with pico de gallo, guacamole, and sour cream in a flour tortilla. The staff greets customers by name, and catches up with them on the phone if they’re placing an order for pickup. But for longtime regulars who have been coming here for California burritos since 2004, it’s a shrine. Located in a strip mall, its seating consists of a handful of laminated worn contoured booths, and the walls resemble an aging hospital break room. There’s no vibe inside Ortiz’s Taco Shop in Point Loma Heights. Guacamole and sour cream are typical accompaniments, as are plastic cups of salsa on the side. When halved, the California burrito exposes a cluster of squared, white nubs poking out of the inside where the fries were split. Its basic form: Mexican American carne asada cooked on a flat top, melted cheddar cheese, lots of French fries, and salsa Mexicana, is unmistakable. The famed burrito claimed to have been invented by Roberto’s and their related family of taco shop chains in the ’80s is the breakout star of the San Diego taco shop. California Burritos The California Burrito at Ortiz’s. From breakfast burritos to carne asada to seafood bombs, this city has what you’re looking for, and no two people can agree which spot is the best. An eternal debate rages on between burrito snobs in Los Angeles, San Francisco, and San Diego centering on three points: who invented which style, rice versus no rice, and whose local burrito is more “Mexican.” The greatest work on the subject (after he eviscerated the Mission burrito) is a 2009 primer by late LA Times food critic Jonathan Gold, who wrote, “tell me what kind of burrito you like, and I’ll tell you who you are.” When it comes to burritos in California we are blind loyalists to our cities.ĭespite those inter-city burrito battles, there is little argument that San Diego, with its countless taco shops (the term “taco shop” is exclusive to San Diego-style taquerias), expansive selection of original burrito styles, and a California burrito on every menu, has the state’s most prolific burrito culture.
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