BTW, BT------could you describe the "Mission-style" burrito that you've talked about before. I'm curious what the difference is between that and the burritos I'm used to.
Well, they've been talked about a lot here so I assumed we all knew what they were. maybe not.
All over San Francisco, but concentrated in the Mission District, are tacquerias selling burritos made with very large (maybe 18" diameter) flour tortillas which are warmed (almost always with steam), then filled with your choice of goodies including a variety of meats (typically your choice among 12-15) such as chicken (in red or green sauce), carnitas, skirt steak, brains, tripe, chile colorado and so on; beans (refried or whole, black or red), rice, lettuce, tomato, avocado, chiles and other stuff. After this is rolled, the result is a thing maybe a foot long and 2.5 to 3 inches in diameter which sells for around $4 and will provide any normal person with a meal or two.
In my experience, these inventions differ from anything a Mexican in Mexico might recognize by being much larger, and by having many more ingredients (the Mexican burritos I've had had maybe some meat only or meat, beans and/or rice but are made with normal-sized tortillas and usually served several to a plate (no plates in the Mission--it gets rolled in foil).
You may well be "used to" the same thing I'm talking about, but I gather they were invented in CA. I've been eating them in the Mission for 20 years but I think I first encountered them being called "Mission style" on Roadfood.com, though it makes sense they could have been invented in the Mission District of SF because they are certainly HUGELY popular there (show me anyone in SF under 30 who doesn't eat several a month, especially anyone unemployed or marginally employed). Anyway they have by now gone national in places like Chipotle (part of the McDonald's corporate empire) but I've never eaten in a Chipotle so I can't say how close theirs come to the mom & pop originals.