Burritos

Under Wraps

by Gary M. Kramer

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Published: Sep 18, 2007

With fillers like chorizo, spicy pork and even beef tongue, the no-frills La Lupe keeps it simple: The beans are refried, the queso is cool and the tortilla is topped with dollops of sour cream and fresh guacamole. Order the "a la Mexicana," which comes with jalapeños, tomatoes and onion.

A perfect mix of two fluffy scrambled eggs (organic, natch), zesty salsa, black beans, sour cream and cheddar cheese in a whole wheat tortilla — burritos can't get much healthier than this. The filling portion can also include ham or bacon, or, for the herbivores, guacamole, vegan sausage or smoked tempeh.

Pico de Gallo's ambience is all piñatas and Day of the Dead memorabilia, but when it comes to burritos, it's all business. The best of the bunch features sweet plantains, roasted pork (or guacamole for vegetarians) and black beans. Too big to pick up, but so good that you have to finish it.

The spicy adobo shrimp burrito at SFBC comes in regular and mini sizes, and the red chipotle sauce provides a fiery kick. This hot combination of mini shrimp, onion, green pepper, scallions and rice is a chewy, tangy, crunchy sensation.

For the burrito "control freak," this "build your own" bar offers some unusual choices — from spinach or jalapeño cheddar tortillas to saffron rice — among the traditional burrito fillings. The a la carte "cold stuff" includes sprouts, olives, corn, peppers and lime. If you so dare, they also offer a huge selection of hot sauces with names like Deathwish and Pyromania.

 

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