Chris Pastena, chef and co-owner Chop Bar (Oakland)
(1 of 4)
Michael Tusk, executive chef and owner Quince
(2 of 4)
Tanya Holland, chef and owner Brown Sugar Kitchen
(3 of 4)
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.
Have feedback? Email us at letterssf@sanfranmag.com
Email Sara Deseran at sdeseran@modernluxury.com
Follow us on Twitter @sanfranmag
Follow Sara Deseran on Twitter @SaraDeseran
Photography by: