I visited SF back in April, and am still dreaming of your burritos (I went to La Taqueria and Taqueria Cancun). The reason? Those amazing beans.
Up here in Toronto, our burritos often feature paste-like refried bean goop. But -- and I'm assuming this is commonplace in California -- the SF Mission district burritos we ate had the incredible whole (pinto?) beans that seemed to be simmered in a rich, flavorful broth.
I'm hunting for recipes, but know little of Mexican cuisine. Any help?