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Where the Chefs Eat Their Favorite Burritos

The burrito weaknesses of famous Bay Area cooks.

Chris Pastena

Chris Pastena, chef and co-owner Chop Bar (Oakland) 

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Chris Pastena

Michael Tusk, executive chef and owner Quince

(2 of 4)

Chris Pastena

Tanya Holland, chef and owner Brown Sugar Kitchen  

(3 of 4)

Chris Pastena

Thomas McNaughton, chef and partner Flour + Water

(4 of 4)

Chef Thomas McNaughton, Flour + Water: “I get the carne asada, hold the beans, from El Tonayense taco truck. It usually follows a couple margaritas. A burrito is not necessarily a sober meal for me.” Harrison St. (near 14th St.), 415-559-0404

Chef Chris Pastena, Chop Bar (Oakland):El Toro in San Francisco is definitely my favorite. Typically I get the carne asada or the chicken burrito, but when I’m really going for it, I’ll have them put chile relleno inside.” 598 Valencia St. (at 17th St.), 415-431-3351

Chef Tanya Holland, Brown Sugar Kitchen: “Recently, my staff got burritos from Picante. Their chicken is really good—it’s free-range and grilled, and it’s just really fresh. That’s what I like.” 1328 6th St. (near Gilman St.), Berkeley, 510-525-3121

Chef Michael Tusk, Quince: “Sundays, my day off, are my burrito days. I can’t eat one and head back to work. I like Taqueria Cancun’s carne asada with avocado and extra sour cream, with cebollitas on the side.” 2288 Mission St. (near 19th St.), 415-252-9560

 

Read More:
Our Big, Hot (Sometimes Fancy, Sometimes Not) Mexican Moment
The 22 Best Mexican Restaurants in the Bay Area
The Best Mexican Food in Redwood City 
Richmond Is the New Fruitvale 
Try Today's Four Coolest Mezcal Cocktails 
Where to Find the Best Food Trucks Right Now 
Classic Mexican Restaurants
The Secret Burrito Cravings of the Bay's Top Chefs

The No Cooking Solution for Your Next Diner Party
 

 

Originally published in the February 2014 issue of San Francisco.

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