2010 was the pivotal year in the world of Bay Area mobile dining, as the second tech boom was still waiting to happen and the economy was still trying to rebound from the Great Recession. It was a crossroads time for the Bay Area and so lots of local food entrepreneurs hit the road — literally — with mobile food concepts that year. Off the Grid started in 2010 and so did Señor Sisig, one of the longtime stalwarts of Off the Grid gatherings. When high school pals Evan Kidera and Gil Payumo founded Señor Sisig, the Bay Area Filipino dining scene was relatively quiet and largely centered on local favorites in the city and in the East Bay and the upper Peninsula.
Fast forward a decade and the Bay Area has learned a lot more about traditional Filipino cuisine from those longtime classics and from contemporary Filipino cooking by influential newcomers like Abacá (from the team that created the oh so tremendous Pinoy Heritage pop-up) and FOB Kitchen in Oakland. And, of course, local diners have also enjoyed a decade of Filipino sisig with a modern edge from the street food concept-turned-mobile food sensation that Kidera and Payumo originally launched from a truck that Kidera found on Craigslist.
As Señor Sisig’s name suggests, Filipino-inspired tacos and burritos are the core of the menu for the trucks and its brick-and-mortar locations in Oakland and the Mission. Then there are nachos, fries, a salad and more that follow a similar template with sisig-style pork, chicken or tofu. In 2020, Señor Sisig launched an all-vegan “Señor Sisig Vegano” truck to its roster and includes that vegan menu at the Oakland restaurant as well. All together, it’s abundantly clear that Señor Sisig is one of the most influential dining concepts in the Bay Area of the past decade and continues to be a marquee dining name as we navigate the pandemic times.
Kidera grew up in San Francisco, graduated from SF State as an undergraduate and later with an MBA, and now he’s the CEO for one of the city’s most popular dining concepts. In short: the guy knows and loves San Francisco. So who better to ask for some advice on where to find excellent versions of one of the city’s favorite dishes?
And, let’s give credit where credit is due — most restaurant owners would be too shy to nominate their own dish in an article like this. But it’s true that no “best” taco or burrito list in the Bay Area would be complete without including one from the Señor Sisig trucks and restaurants.
Here’s Where Kidera Gets Burritos (When Not Eating a Sisig Burrito)
Super popular spot in the city. No rice in these burritos, just the meat, cheese, crema, guacamole, beans and salsa. Ask them to crisp it on the plancha (flat grill) to give it that brown color and melt everything together with a crunch. You can’t go wrong.
Where to find it: 2889 Mission St, San Francisco
Their Acapulco burrito is fire! Grilled shrimp and crab, with grilled onion/peppers, rice, salsa and a special sauce. I grab this when I’m feeling like a treat.
Where to find it: 2399 Folsom St, San Francisco
This is the go-to late night taqueria (especially the Mission Street location) after a long night of drinking and partying. We come here to grab burritos to soak up liquor and add to the guilt the next morning lol. Classic burritos, and they are always on point.
Where to find it: 2779 Mission St, San Francisco
I grew up on these burritos and there’s a nostalgia I get everytime I eat one. They steam their tortillas/cheese which gives it a different texture and experience than most burritos, but they are so good. Just cause I’m writing this my stomach/heart is telling me I have to go get one for lunch today.
Where to find it: 1239 9th Ave., San Francisco (Kidera notes that all locations are good, though!)
Not to float our boat but I think we have some of the most unique and flavorful burritos out [there]. 11 years after opening I still crave our burritos. One of my absolute favorites is our Tosilog burrito which has Filipino sweet pork, garlic rice, tomatoes and a fried egg, served with a recommended side of peppered vinegar. There’s nothing that compares to this burrito. You just have to experience it for yourself to understand.
Where to find it: 990 Valencia St., San Francisco (plus several trucks around the Bay Area including at Off the Grid gatherings, and a second brick-and-mortar Oakland location!)
FAQs
To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.
What is the burrito story? ›
To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.
Who actually invented the burrito? ›
A very persistent theory alleges that the inventor of the burrito was a man named Juan Méndez, who sold tacos in the city of Ciudad Juárez during the Mexican Revolution, between 1910-1920. According to that story, Méndez rode around on a donkey, and wrapped the food in large flour tortillas to keep it warm.
Where was the mission style burrito born? ›
Taqueria la cumbre is one of two places in San Francisco that says it invented the Mission burrito, down to the exact day: September 29, 1969 (the other, El Faro, claims an earlier date: September 26, 1961).
Is Senor Sisig Filipino? ›
With it's fleet of four food trucks and three brick & mortars serving the San Francisco Bay Area you won't have to search long to experience Señor Sisig's truly unique take on a traditional Filipino delicacy.
What was in the 7 layer burrito? ›
The 7 Layer Burrito consisted of seasoned beef, refried beans, cheese sauce, sour cream, guacamole, lettuce, tomatoes and salsa wrapped up in a flour tortilla. It also came with two layers of tortilla chips on top for added crunch! The 7 layer burrito was created in 1992 by Taco Bell employee John Delligatti.
What came first, burrito or taco? ›
In the 20th century, the taco came to the United States first, in part because many of the first Mexican immigrants hailed from central Mexico, where corn tortillas were used. But in the 1950s, the burrito began making its way northward, too.
What does burrito mean in Spanish? ›
The word “burrito” means “little donkey” in Spanish, being the diminutive form of burro, or “donkey”. The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a lot.
Are burritos actually Mexican? ›
While burritos are undeniably Mexican in their origins, they have evolved significantly over time, especially in the United States, where their popularity has gone global thanks to American movies, series, and books. In the United States, burritos tend to be much larger than their Mexican counterparts.
Who owns Chipotle now? ›
Chipotle Mexican Grill is a publicly traded company, meaning its shareholders own it. The largest shareholders of Chipotle are investment companies, including The Vanguard Group, BlackRock, and State Street Corporation.
The Burrito Combines Old World and New World Flavors
Another reason why burritos are popular is that it can be filled with various types of traditional meats and beans. Or filled with guacamole, sour cream, lettuce, cheese, rice, salsa and many other popular ingredients.
What is a Cali style burrito? ›
3,834,599 views The California Burrito is a delicacy known for its radical combination of guac, fries, and carne asada. We owe its popularity to the surf culture of San Diego.
Who is the CEO of Senor sisig? ›
Evan Kidera - CEO - SENOR SISIG | LinkedIn.
Why do Filipinos love sisig? ›
Sisig remains a top choice for Filipino and foreign diners because the dish highlights the simplicity of local cuisine and its potential to diversify flavors. Many chefs have realized the dish's versatility, coming up with interpretations that push its constant evolution.
Why is it called sisig? ›
Sisig's Little-Known Origins
The dish's name comes from “sisigan,” an old Tagalog word which means “to make it sour.” Its existence was first recorded in a Kapampangan dictionary back in 1732 by Diego Bergaño, a Spanish missionary who served as the parish priest for Mexico, Pampanga at the time.
What is the story of the game taco vs burrito? ›
Then one day when Alex was 7, he announced he wanted to make his own game, and it was going to be called “Taco vs Burrito.” “I didn't think he was going to make a game, I thought he was just joking around,” his mom says. But Alex stuck with it. He came up with the concept, made cards and tested them.
What is the burrito challenge? ›
You build a BYOB 5lb burrito containing one (1) starch, one (1) protein, and one (1) sauce. You have one (1) hour to eat the burrito.
Who is El burrito monster? ›
Oli Paterson AKA ElBurrito Monster spends his life turning crazy food ideas into reality. Oil once studied maths at university, now he is a full time food content creator with 563k followers on TikTok and 23.3 million likes.
What is Chipotle's story? ›
Founded by Steve Ells on July 13, 1993, Chipotle had 16 restaurants (all in Colorado) when McDonald's Corporation became a major investor in 1998. By the time McDonald's fully divested itself from Chipotle in 2006, the chain had grown to over 500 locations.
