A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of extra rice and other ingredients. It has been referred to as one of three major styles of burritos in the United States, following the earlier, simple burrito consisting of beans, rice, and meat and preceding the California burrito containing cheese and potatoes that was developed in the 1980s.

Many taquerías in the Mission and in the greater San Francisco Bay Area specialize in Mission burritos. It is typically served in a piece of aluminum foil around a large flour tortilla which is wrapped and folded around a variety of ingredients. A food critic working for the San Francisco Chronicle counted hundreds of taquerias in the Bay Area, and noted that the question of which taqueria makes the best burrito can "encourage fierce loyalty and ferocious debate". New York-based writer Calvin Trillin said that the burrito in San Francisco "has been refined and embellished in much the same way that the pizza has been refined and embellished in Chicago." Since its commercial availability began in the 1960s, the style has spread widely throughout the United States. (more...)