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Where the Chefs Eat Their Favorite Burritos

The burrito weaknesses of famous Bay Area cooks.

Chris Pastena

Chris Pastena, chef and co-owner Chop Bar (Oakland) 

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Chris Pastena

Michael Tusk, executive chef and owner Quince

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Chris Pastena

Tanya Holland, chef and owner Brown Sugar Kitchen  

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Chris Pastena

Thomas McNaughton, chef and partner Flour + Water

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Chef Thomas McNaughton, Flour + Water: “I get the carne asada, hold the beans, from El Tonayense taco truck. It usually follows a couple margaritas. A burrito is not necessarily a sober meal for me.” Harrison St. (near 14th St.), 415-559-0404

Chef Chris Pastena, Chop Bar (Oakland):El Toro in San Francisco is definitely my favorite. Typically I get the carne asada or the chicken burrito, but when I’m really going for it, I’ll have them put chile relleno inside.” 598 Valencia St. (at 17th St.), 415-431-3351

Chef Tanya Holland, Brown Sugar Kitchen: “Recently, my staff got burritos from Picante. Their chicken is really good—it’s free-range and grilled, and it’s just really fresh. That’s what I like.” 1328 6th St. (near Gilman St.), Berkeley, 510-525-3121

Chef Michael Tusk, Quince: “Sundays, my day off, are my burrito days. I can’t eat one and head back to work. I like Taqueria Cancun’s carne asada with avocado and extra sour cream, with cebollitas on the side.” 2288 Mission St. (near 19th St.), 415-252-9560


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Try Today's Four Coolest Mezcal Cocktails 
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The Secret Burrito Cravings of the Bay's Top Chefs

The No Cooking Solution for Your Next Diner Party


Originally published in the February 2014 issue of San Francisco.

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