La Taqueria in San Francisco is Miguel Jara's Mission taqueria, James Beard America's Classic, with no-rice burritos and doubled corn tacos since 1973.
Signature dishes: Carnitas burrito (no rice), Carne asada tacos
Must order: The dorado-style burrito: rolled, then crisped on the plancha with a sear.
Tip: Cash and card accepted; the line moves fast even at 13:00 because each taquero builds with both hands.
Address: 2889 Mission St, San Francisco, CA 94110
El Farolito in San Francisco is the Mission's all-night taqueria, opened in 1980 on 24th and Mission, with the super burrito that set the modern bar.
Signature: Super burrito, Quesadilla suiza, Al pastor tacos
Order: Super burrito al pastor with everything, plus a horchata.
Tip: Open until 02:30 on Friday and Saturday; the 23:00 to 01:00 window has the fastest line of the night.
La Cumbre in San Francisco is the Valencia Street taqueria credited with the modern Mission burrito format, founded by the Duran family in 1972.
Signature: Carne asada burrito, Pollo tacos, Pinto beans
Order: Carne asada super burrito, the room's invention from 1972.
Tip: Pinto over black beans here; the kitchen renders pork fat into the pintos and they sing.
Delfina in San Francisco is Craig and Annie Stoll's Mission trattoria, open since 1998, with a Tuscan-leaning pasta board and a roast chicken benchmark.
Signature: Spaghetti with plum tomatoes, Roast chicken, Tripe alla fiorentina
Order: Spaghetti with plum tomatoes; the Annie Stoll pasta on the menu since 1998.
Tip: Pizzeria Delfina next door takes walk-ins and serves the same pizza dough; faster on a Friday.
Flour + Water in San Francisco is Thomas McNaughton's Mission pasta-and-pizza house, with a daily handmade pasta board and a Neapolitan oven up front.
Signature: Tasting of pasta, Wood-fired pizza, Whole-grain bread
Order: The 5-course pasta tasting, the room's house format since 2009.
Tip: The pasta tasting is the move; ordering pasta a la carte costs the same and gives you less.
El Farolito in San Francisco is the Mission's all-night taqueria, opened in 1980 on 24th and Mission, with the super burrito that set the modern bar.
Signature: Super burrito, Quesadilla suiza, Al pastor tacos
Order: Super burrito al pastor with everything, plus a horchata.
Tip: Open until 02:30 on Friday and Saturday; the 23:00 to 01:00 window has the fastest line of the night.
La Cumbre in San Francisco is the Valencia Street taqueria credited with the modern Mission burrito format, founded by the Duran family in 1972.
Signature: Carne asada burrito, Pollo tacos, Pinto beans
Order: Carne asada super burrito, the room's invention from 1972.
Tip: Pinto over black beans here; the kitchen renders pork fat into the pintos and they sing.
Cotogna in San Francisco is Michael Tusk's casual Italian next to three-star Quince, with a wood oven turning out pizza and a Piedmontese pasta board.
Signature: Wood-fired pizza, Tagliatelle bolognese, Roast chicken
Order: The agnolotti dal plin with brown butter and sage, on the daily pasta list.
Tip: Walk in at 17:30 for the bar seats; the dining room books two weeks ahead.
Tony's Pizza Napoletana in San Francisco is Tony Gemignani's North Beach room, with 13 ovens running 7 pizza styles and a long list of World Pizza Cup wins.
Signature: Margherita STG, Cal Italia, Detroit-style
Order: Margherita STG, limited to 73 a day and cooked at 900 degrees.
Tip: The Margherita STG is capped at 73 per day; arrive at 17:00 to lock one in or expect a sell-out by 19:30.
Delfina in San Francisco is Craig and Annie Stoll's Mission trattoria, open since 1998, with a Tuscan-leaning pasta board and a roast chicken benchmark.
Signature: Spaghetti with plum tomatoes, Roast chicken, Tripe alla fiorentina
Order: Spaghetti with plum tomatoes; the Annie Stoll pasta on the menu since 1998.
Tip: Pizzeria Delfina next door takes walk-ins and serves the same pizza dough; faster on a Friday.
Flour + Water in San Francisco is Thomas McNaughton's Mission pasta-and-pizza house, with a daily handmade pasta board and a Neapolitan oven up front.
Signature: Tasting of pasta, Wood-fired pizza, Whole-grain bread
Order: The 5-course pasta tasting, the room's house format since 2009.
Tip: The pasta tasting is the move; ordering pasta a la carte costs the same and gives you less.
