La Taqueria
Mexican restaurant · Mission ·
Famous rice-free burritos & dorado tacos; James Beard winner
Famous rice-free burritos & dorado tacos; James Beard winner
"Samin Nosrat's endorsement of the legendary Mission District spot La Taqueria resonates with me; I remember eating my first lengua taco there more than 25 years ago." - Jesse Ashlock
"Carnitas tacos are my move here for an instant hit of San Francisco nostalgia." - Garrett Schlichte
"For nearly 30 years I’ve kept returning here for its commitment to freshness and a tightly edited menu—no mega salsa bar, just the essentials, now including the option for crispy-style tacos. I’ll choose based on who’s at the taco station (there’s a guy I’ve watched make tacos for decades), otherwise it’s a burrito: sometimes I go vegetarian with bean and cheese, often chicken, and lately I’m loving the carnitas. The quesadillas are fried with an incredible amount of fat until golden, with perfectly lacy cheese spilling out the sides; the salsa is super simple and fresh, as are the aqua frescos, and even the guacamole is made right in front of you—quality and freshness in every bite." - Megan Spurrell
"Seemingly, everyone in San Francisco has an opinion on La Taqueria and their riceless burritos. But by the signs of their constant lines, they’re clearly doing something right. Is it Mission-style? That’s up for debate, but we will tell you the one thing that matters: the burritos here are delicious and worth the wait. Their carne asada is what every thinly cut piece of steak should aspire to be. It’s nicely charred with the right chew, and is among the greatest in the city. It should absolutely be your order. Add some of their free fresh green salsa and cherish your precious moments with this burrito because the last few bites of meat juice, pinto beans, guacamole, and sour cream will be the best." - ricky rodriguez, julia chen 1, lani conway
"This local favorite always has a queue because everyone loves it—from tech bros in hoodies to families out for Sunday lunch. The jovial Miguel Jara runs this show—you may find him working the register or handing out roses to customers. Counter service makes it feel no-frills, but this is the kind of place that relishes in its simplicity.Everything here is supremely fresh, as exhibited in the open kitchen with its mountains of char-grilled steak alongside vibrant tomato, cilantro and onion. The carne asada super burrito is everything you dream it should be. It may not be on the menu, but order your taco “Dorado-style,” which begins as a corn tortilla crisped on the plancha, layered with cheese and another tortilla before getting loaded with toppings." - Michelin Inspector