With more than a handful of burrito styles common to nearly every taco shop or casual Mexican restaurant, it’s no wonder the dish is such an essential part of San Diego's food culture (via EaterSanDiego)
In Eater SD’s new series, Highly Opinionated, Eater editors and contributors delve into one specific, oft-debated food obsession in San Diego. This month, as a part of our deep dive into all things cylindrical and hot, we take on the burrito — from an improved-upon twist on a classic carne asada burrito to a smaller but flavor-packed burrito that makes a perfect day-starter.
Here are Eater’s current favorite burritos around town. Think we missed something? Send us your top picks and we’ll try them.The Point Loma storefront.Before I discovered the King Kong, my go-to was a chile relleno burrito. Built differently depending on the taco shop, it centers around a cheese-stuffed mild chile, either a dark green poblano or a skinnier Anaheim. They’re usually accompanied by rice or beans, although I prefer just a swipe of refried beans in the tortilla.
And despite its imposing moniker, the King Kong isn’t that huge. It’s a totally manageable size, big enough to satiate but not so enormous that you’re stuck with next-day leftovers and forced to deal with the horror of warmed-over guacamole. The King Kong can also be found at La Perla Cocina Mexicana #2 in Pacific Beach on Grand Avenue.The drive-thru at Carnitas Uruapan.
Most popular are its dinner plates, which come with enough slow-cooked pork for one or two people, plus fresh garnishes like onions and cilantro along with rice, beans, and tortillas. But the plush, fall-apart meat, braised in its own fat with herbs and seasonings in the style of Michoacán, the Mexican state where the dish originated, also factors into my favorite burrito on the menu.
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