Carnitas super burrito (cheese, sour cream, guac) - if bean choice, pinto

Things to look for / scoring criteria:

Common mistakes / point deductions:

Fluffy well-seasoned rice with equally good beans

Underseasoning or undercooking the rice and not making it fluffly. You want to taste clouds not individual grains

Slightly greasy, well seasoned, and chewy yet still crispy carnitas

Not letting the carnitas cook under its own fat - creates more of a pulled pork than a crispy carnitas

Good ratio of guac (or whole avocado), sour cream, and cheese to top it all off

Too much of any one component can mute out other flavors. Also if it is bland or a vastly different temperature it will throw the burrito off

Slightly chewy and lightly browned tortilla (as a result of being on the grill after wrapping)

Not putting the burrito on the grill after wrapping - this is key to seal the burrito and make the texture better

A well folded tortilla so that you don't end up eating chunks of it at once

Generally opposed to lettuce in a burrito, as it often only adds bland-ness

Ingredients placed so that you get well-mixed bites the whole time

A- and above burritos can be found on this Google Maps List

N Kingston & Cypress - San Mateo

Mission Road & El Camino Real

S El Camino Real & 28th Ave - San Mateo

El Capitan Taqueria and Grill

Tilton & N B St - San Mateo

Don Ramon's Mexican Restaurant

Chavitas Mexican Restaurant