Food Truck Bite of the Week: Northern Mexico Style Burritos at Burr-Eatery

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Cuisine: Sonoran style cuisine

Specialty Items: Anything wrapped in their homemade flour tortillas

Worth the Wait in Line? At peak lunch time, a total 10 minutes from the end of the line to food in hand.

I grew up eating home-cooked Mexican food, and while I'll never claim that it made me an expert in Mexican cuisine, it did give me a different perspective on what people considered “Mexican Food,” even in San Francisco.

My family moved to the states from rural central Mexico. There, burritos were small things, usually filled with just one thing, like beans refried with chorizo. I remember my mom packing me a couple of tightly wrapped burritos in my Dukes of Hazzard thermos for school lunches, and the wonder it created among my classmates.

It wasn't until I was in middle school that my older cousin Alfonso made me aware of the massive burritos being made in the Mission. “They're as big as my arm!” he'd tell me, equally amused and excited by how different they were from what we were used to. My first trip to El Farolito was when I became aware that there was more to eat than what I knew, and that was exhilarating.

These were some of the memories and emotions that flooded my brain as I finished eating my first Chile-Colorado Burrito ($4, red chile braised pork wrapped in a lard tortilla) from Burr-Eatery.

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