Mission-style burritos, associated with San Francisco's Mission District, feature large flour tortillas filled with pork, rice, beans, and avocado. Chipotle founder Steve Ells, influenced by these burritos during his time as a line cook in California, introduced them to Denver when he opened Chipotle. These burritos, often loaded with meats and salsas, are now accompanied by extra toppings in their 'Super' version. The practice of steaming tortillas and using foil wraps allows for convenient enjoyment of these substantial meals, fostering a worldwide appreciation for burritos.
Tracing the exact origins of these behemoth burritos is a bit of a tricky endeavor, but hefty Mission-style burritos are definitively associated with San Francisco. Burrito shops within the heavily latino Mission District of the city specialized in selling burritos filled with pork, flavorful Mexican rice, beans, and avocado wrapped up into large flour tortillas for years before they were first slid across counters at Chipotle.
Chipotle founder Steve Ells first encountered the hefty meal while working as a line cook in California and wanted to bring a similar experience to the place he grew up. As a result, when Ells opened Chipotle in Denver, Colorado, the Mission-style burritos that were placed on the menu were similarly loaded with shredded and chopped meats, salsas, and customers' choices of accoutrements before the pieces were theatrically packed, wrapped, and rolled inside foil sheets.
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