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Last modified on July 10th, 2018 at 9:21 am
It’s not hard to find a burrito in the Old Pueblo. However, it’s too easy to find a generic burrito indistinguishable from every other burrito.
Tucson is fortunate to be home to countless varieties of burritos ranging from meats preserved with methods passed on through generations to contemporary seafood burritos with Louisiana influences. We’ve selected some of our favorites for each type of filling so you have a helping hand starting out on your quest.
There were too many selections with sabor to include on this list for now, but we’ll revisit and expand this list as we continue our flavor adventure through Tucson. Also, many of these spots feature a variety of delicious and worthy burritos – don’t limit yourself to what we’ve opted for here.
The legendary red chile burro at Anita Street Market will draw even world-class gourmands. It’s worth jumping into a shark tank for, but all it takes is a drive into a quaint neighborhood. It’s a simple delight with a complex taste of smoke, spice, and hints of sweet fruit. And it’s all made from scratch. While you’re in there, pick up a tub of their green salsa. Quite possibly the best in town.
Burritos and wine isn’t exactly orthodox, but do yourself a flavor favor and get a glass of Albariño with the blackened mahi mahi burrito at B Line. The mahi mahi takes the spice well with the Creole sauce, light slaw and rice. Paired with the bright apricot-scented Albariño you’ll be in awe of how peachy life is after this meal.
This adventurous meatless burrito is has everything nice from sugar to spice. A little funky kimchi too. It provides a unique savory backbone to this meal.
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Don’t be scared to try lengua, which is tongue. It won’t bite. You’ll be rewarded with succulent, fall-apart meat.
Enjoy the smokey, tangy, and subtly spicy chicken burrito at Calle Tepa. Their salsa bar is also top-notch — give their habanero-pineapple and jalapeño-mango salsas a try.
Drying beef on your roof without professional guidance is not recommended. Let the experienced cooks at El Charro Café do it for you and enjoy their carne seca burro with a spritz of fresh lime.
The beefy carne asada burro comes with the fixings on the side. While this may seem inconvenient at first, you might not finish the burro. Then you’ll realize you don’t have to worry about reheating pico de gallo. Cherish this.
Save flash frying for potatoes. Slow frying pork in lard will yield this tender-yet-slightly-crispy classic.
The pictured burrito above was from the food truck parked outside of the Guadalajara Mexican Grill while it was under construction, but it’s open now so you can enjoy this porky delight in the comfort of air conditioning.
Vegetarian refried beans makes choosing meatless simple at La Indita. They’re also one of the few places in town where you’ll find molé.
Maico might be the most well-built taco stand ever. Far from a cart, the permanent, free standing building with only outdoor seating features some of the best Mexican street food in town. Also recommended: Al Pastor and lengua. Also, the owner says that no one in town makes carnitas like he does.
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The earthy mole and soft ingredients benefit from the griddle-crisped tortilla exterior. Balance this with a tart glass of their house tamarindo. Funky hours sometimes, but well worth it when you can get it.
Cheap, filling and delicious aren’t mutually exclusive at this east side joint. Their breakfast burritos are on point. The chorizo isn’t overwhelmingly greasy and the steak is surprisingly tender for being less than five dollars.
This juicy burrito demands a knife and fork. New Mexico flavor feels like home even if you’re not from there and the bountiful dish will stick to your ribs. Now available at two locations – the original South Kolb spot and a newer location at Sabino Canyon and Tanque Verde.
Skirt steak provides the beefiest satisfaction by a landslide with just the right balance of tenderness and chewiness. This Seis burrito comes with guacamole already, so you won’t waste any time deciding if you want to pay extra for avocado satisfaction. Located inside Mercado San Agustín.
Like a bear with honey, it’s easy to be tempted to dip your hand into a jar of red chile from St. Mary’s Mexican Food. But don’t be a savage. Eat it with their pillowy tortillas.
Same family, different owner as Tania’s on Drexel, Tania’s “33” offers a killer selection of breakfast and lunch burritos in four sizes with vegan options as well.
The jumbo burritos here are the girthiest, so stick with the smaller size unless you’re very athletic. The filling can lean towards the salty side, so wash it down with a bottled Mexican soda.
The carne asada at Sonoran Delights tastes like it was stewed in a peppery tomato sauce, which is not what you’d normally expect. However, it’s more tender and uniquely complex. Don’t forget to finish your meal with one of the many raspado offerings.
Chile-red pork with a hint of pineapple sweetness will make your heart sing. The tidbits of crispy fat will keep you coming back. Everything at Juanitos is delicious, but if you’re into cabeza, it’s some of the best in town.
For more burrito options, checkout Burrito Bucket List Volume 2.