Taqueria Cancun’s burrito mojado is a gigantic carne asado burrito drowning in sauces.
In San Francisco’s Mission District, where the burrito as we know it was invented, the ultimate form is known as the burrito mojado (“wet burrito”). An overstuffed flour-tortilla burrito is smothered in all the sauces at hand, which may run to guacamole, red and green salsas, pico de gallo, and crema, rendering it richer and more assertively flavored, thereby flinging it deeper into gutbomb territory. This treatment also forces you to eat the thing with a knife and fork. Finally, the East Village has its own rendition, not quite so inundated as that found at Taqueria Cancun on Mission Street, but formidable nonetheless.
Downtown Bakery’s carne enchilada burrito qualifies as a true Mission-style burrito mojado.
This interior view gives you a better idea just how big the burrito is.
Just recently offered as a special — but clearly intended to be a regular offering — Downtown Bakery’s carne enchilada burrito is stuffed with spicy pork strips, rice, and beans, and comes flooded with searing chile ajillo sauce and crema, with some pickled jalapenos scattered here and there for extra heat (but only if you ask for it “spicy”). And you’d better find someone to share it with, because the shear volume of the thing is discouraging. The flavor, however, is awesome.
And almost no other place in town offers it. The exception is Florencia 13, a tavern that tries to be just like L.A. in its Mexican food offerings, and with the decor to prove it. Their burrito mojado is also worth getting, though not quite as tasty and voluminous as Downtown Bakery’s.
Downtown Bakery was one of Manhattan’s first authentic Pueblan eateries, starting about 20 years ago when Mexicans took over an ancient East Village Italian bakery, and began first making Mexican pan dulce, then gradually introduced full meals at bargain prices. Now the stock of non-Mexican products has dwindled to a handful of croissants, bagels, and Danish.