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.
Flour tortilla packed with your choice of meat, rice, beans, guacamole, sour cream, and cotija ch...
Crispy house-fried pork skin, fresh batch each morning
Made daily from GMO-free nixtamal; sold by the dozen, still warm
Slow-cooked pork by the pound, the undisputed draw since 1953
Mission-style super burrito stuffed with chicken tinga, rice, beans, salsa, and guac