Here's how this Mission District late-night dining standby makes its legendary burritos (via eatersf)
Join us as we go into the kitchen and behind the bar at some of San Francisco’s best-known restaurants and bars to break down the anatomy of their most-famous offerings.
Taqueria Cancún was started by a couple of friends and El Farolito alums, Gerardo Rico and Pedro Grande. Neither has any connection to the bright blue beach town for which the restaurant is named; Rico moved to the Bay Area from Guadalajara, and Grande hails from El Salvador. “It’s short, and easy to remember,” Rico says about the moniker.
The burrito is then laden with a healthy handful of diced onion and cilantro to lighten and lift, a spoonful of fresh pico de gallo, a generous drizzle of sour cream, and a few slices of creamy green California-grown Hass avocado before being finished with your protein of choice. It’s important that the meat goes last.“When you wrap it, you have the meat in the middle and all the ingredients around it, so when you bite you can taste everything,” Rico says.
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