Albert Bañuelos’ burritos are small and slender, no bigger than a New York-style egg roll. There’s no bulk from rice, guacamole or sour cream. Instead it’s laser-focused on two things: the tortilla and the meat. The flour tortillas are from a secret family recipe and, quite frankly, are the best ever constructed by a mortal man not from Sonora. On the inside, it chews like the doughy part of a buttery croissant, but on the outside, it’s as delicate as a crepe. Most important, these tortillas aren’t dry or mealy. And when they’re wrapped around Bañuelos’ wet fillings, they create a burrito that has no equal.
410 N. Bristol St., Santa Ana, (657) 266-0575; www.burritoslapalma.net.
Readers’ Choice: El Pollo Norteño