Within five minutes of arguing with any San Franciscan about the best burrito in town, it becomes clear that what makes a great burrito is different for all of us. For some people, greatness is impossible without girth. For others, the quality and quantity of the meat is most important, and a few stalwart taqueria regulars refuse to eat a burrito unless the tortilla has been griddled.
SFoodie doesn't really care about size or tortilla heating method. For us, the most important factor is flavor. And not just the flavor of the meat and salsa: The beans must be well cooked, and the rice can't be just filler -- seeing as how you're carbo-bombing your body, the bulk of the wrap should taste like more than starch. A great burrito stacks six or seven good components on top of one another, so that even when you get a bite without cheese, or salsa or meat, you want to keep eating the thing.
Here are our 10 favorite right now: