Mission, San Francisco · restaurant
An SF institution since 1953, La Palma still makes its masa from scratch every morning. Dry GMO-free corn slow-cooked with lime and water, stone-ground into nixtamal on-site. The carnitas and chicharron have been refined over seven decades; the fresh tortillas are why regulars show up with a cooler. Skip reservations and order by the pound. It's that kind of place.