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Why no Mission-style burritos in other cities?

FYI, I used to post under the name "DB" prior to the cnet switch. So I live in southern california and can't seem to find a good mission style burrito. I've heard good reasons for why there's no new york style pizza (water, permits for ovens) and bagels (water), but I can't for the life of me figure out why there isn't such a thing as a good mission-style burrito in LA given that the ingredients seem very basic. what gives?

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  1. if you can't get a mission style burrito, what kind can you get?

    2 Replies
    1. re: toodie jane

      The predominant style of burrito here does not include rice. Meat, beans, maybe avocado or guacamole, and some kind of salsa.

      1. re: mollyomormon

        so the only thing missing is the rice? can you just ask for it to be added? Or is there a basic flavor component missing?

        Here on the central coast all the taco joints heap in fat-laden rice and runny refried beans, and I wish they wouldn't! 'Course, they're serving mostly working men--landscapers, laborers, college guys, etc who can burn off the extra carbs and fat.

        They also inquire "con todos?" If so, you get the kitchen sink in terms of onions, cilantro, pico de gallo, chili sauce, crema and a thin "guacamole" sauce. They are pretty gloppy to eat so I say "solomente con cilantro y pico de gallo, PF" This gets me what I'm looking for in a burro.

        Good luck!

    2. A lot of people in LA think Mission-style burritos are inferior to the local style.

      There are places in New York that purport to sell Mission-style burritos.

      1. Purport is the key word there...

        1 Reply
        1. re: chaddict

          No argument there. Whether they are called "Mission-style" or just "the big kind with rice" I've seen (and had) them in Manhattan (and the Boroughs) since the early 80's. Where to find a good one remains the eternal question.

        2. I would actually prefer non-Mission burritos, but I can't find them in the NYC metro area... I find the rice makes them too filling - I'd rather have just beans, veg and whatever condiment (pico de gallo/crema/etc.).

          1. I completely agree. I have never understood why someone would want rice in a burrito.

            6 Replies
            1. re: MVNYC

              jeez people. try working with your hands, arms, and back for ten hours a day at minimum wage, and think of some convenient AND affordable way to feed yourselves while you sit on the tailgate of a pickup truck for all of your 15 minute lunch/bathroom break. get off your 9-way adjustible office chairs and think about it. you'd be glad for every last fluffy pink grain.

              on a side note, the rice is the only lighter, drier element in the mule which is capable of absorbing surplus salsa moisture and balancing the heavier, denser, stickier ingredients. it ADDS to the dish!

              on another side note, homo sapiens developed civilization on the back of agriculture. grain. rice. the world cannot afford to feed 6-10 billion humans on the atkins plan. do your kidneys and the ecosystem a favor and lay off the flesh for a bite or two. it worked for the last few thousand generations.

              if you are an overfed office worker like most of us, and the rice makes your burrito too big and scary, just eat half! really, the other half reheats nicely the next day, especially since the rice keeps it from liquifying completely into a mound of mush.

              1. re: echo

                Well said! I used to buy burritos like those that you mention from a street vendor, if I couldn't get a cowoker to share one with me I would have it the next day for breakfast. The rice was a little bland but it was a good excuse to add extra salsa.

              2. re: MVNYC

                In authentic Mexican home cooking, almost anything, any left overs, including the kitchen sink, would be thrown in a burrito the next day (waste not, want no). I used to have a co-worker who would freguently bring me a burrito for our morning coffee break, you'd be surprised what I would find in some of them.

                1. re: ChinoWayne

                  Actually, that kinda been a point I've been biting my tongue on... but can no longer... Burritos are strictly an American Creation (The last I researched, no one is sure of the EXACT origin, California or Texas) but not Mexican. It's something the Taco trucks and Taqueria pick up here because Chicanos demand it.

                  Anyway, my very Mexican mother made our burritos simply, with just re-fried beans and filling. Most of the fillings were either Machaca, Choritzo and Eggs (Sometimes with Potatoes) or some form of guisado (Mexican stew). She seldom supplimented any of them with rice. But again, this is just the way she did it... I'm sure everyones Abuelita probably did it a different way.

                  Again, back to the topic at hand, I would totally consider the Mission Burrito to be a strictly regional variation of a very American Burrito. I often equate it with my equally re-viled French Fry and Sour Cream Burrito of San Diego ...

                  --Dommy!

                  1. re: Dommy

                    OK, I can go with "authentic Mexican/American home cooking" ;-) Regardless of how we call it, its origins, or the variations by region, variety is the spice of life for a 'hound, no?

                    1. re: Dommy

                      Burritos originated in Sonora. Mexican food varies a lot regionally so to people from other regions they're foreign food.