Mission burrito

[7] The creation of the style is credited to Raul and Micaela Duran who sold burritos from their meat market, which, in 1972, they converted into the La Cumbre Taqueria.

One restaurant consultant remembered his teen years in the fields in the 1960s this way: Freezing cold five AM mornings, the best time to pick lettuce, owners needed a very good cook to attract the best fast crews.

We'd get huevos rancheros at five, sweet strong hot coffee with a shot of brandy at seven, then full spicy killer burritos at around 10:30, keep you going till afternoon.

One writer asserts that the Mission burrito—a large, compact and quite cheap meal—played a special role for those who lived through the local economic recession of the 1980s and early 1990s.

[8] During the dot-com boom, the Mission District saw rapid gentrification, with lower paid workers forced out of the area by increasing rents.

Atlanta was home to a couple of the first San Francisco-style burrito restaurants on the East Coast, Frijoleros and Tortillas, from the mid-1980s until the early 2000s.

[19] While The Good Gringo, a collection of restaurants in Stockholm, Sweden, claims to serve "authentic San Francisco 'MISSION' style burritos".

[20] The aluminum foil wrapping, which is present whether the customer is eating in the restaurant or taking out, acts as a structural support to ensure that the burrito's tortilla "skin" does not rupture or unravel.