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Primarily distinguished by their massive size, Mission-style burritos are generally large flour tortillas steamed and stuffed full of rice, beans, and your meat of choice, from lengua to carnitas (plus things like salsa, cheese, and guacamole if you choose a "super"). They became popular in the 1960s in San Francisco's Mission District, and the style gradually spread out across the nation to inform the majority of burritos you get today—think the giant specimens at Chipotle, Qdoba, and the like. If you ask where to find the best one in San Francisco, prepare to get wildly different (and all equally passionate) replies. Wherever you go, keep the baby-size burrito wrapped in its foil package and peel it back little by little to keep everything intact—and in case you need to save some for later.