Adam is back from his overseas adventures for a little while, and ever since he bought his plane ticket he’d been craving a burrito from Taqueria El Castillito (the one at Church and Market). Now, try as I might, I have not yet come close to sampling all the best burritos in the city, let alone the greater bay area. But thus far I consider Castillito’s to be the best around, hands down. Here are some of the reasons why:
- They warm up the tortilla on the griddle, rather than in a steamer. The tortilla comes out flaky and toasty, rather than gummy and damp.
- The carnitas is top notch. Rich, tender, and grilled alongside the tortilla for long enough to get a little crispy in spots.
- If you get the super burrito, the cheese is sliced and slapped on when the tortilla’s grilling so it gets nice and melty, as opposed to cold shredded cheese chucked in the middle along with everything else.
- You can get avocado as well as guacamole, and I strongly recommend getting the former in lieu of the latter. They will pick up a big spoon and half an avocado, and with whiplike precision and speed sling thin slices of avo into your burrito until the skin is scraped clean.
- There’s a guy who works there who can meow like an alley cat. He does it so well that if I hadn’t seen him do it once, I would still think they had a stray tied to a pipe in the back somewhere. When Adam and I lived in the neighborhood and went to Castillito more often, he’d sometimes draw a flower on the foil in which my pending dinner was wrapped.
- Reliably excellent horchata. Horchata is a cinnamony sweet rice milk concoction found in every SF taqueria, but Castillito’s is consistently well-balanced – not too thick, not too sweet, not too strong.
- If you’re not feeling the standard burrito (or are hung over and need something greasier), a couple of other options stand in nicely. The quesadilla suiza is a beefy cheesy grease bomb….but you know, in a good way. The chorizo-and-eggs breakfast burrito is another take on the delicious grease bomb. I like mine with cheese, a little bit of rice, some pinto beans, and of course, avocado.
Definitely a meal worthy of Adam’s months-long craving. And now my own craving has kicked back in…