La Palma Mexicatessen Serves Mission's Best Burritos
La Palma Mexicatessen on 24th Street remains a San Francisco staple, praised for its fresh, in-house masa used in burritos, tamales, and masa sold by the
La Palma Mexicatessen is San Francisco's only remaining large-scale masa mill, according to a review in Eater. The Mission District spot makes its masa, tortillas, and salsas fresh in-house, selling them alongside prepared foods.
Its status as a masa molino is evident in every item. The restaurant sells salsa, ceviche, and fresh masa by the pound in addition to its made-to-order dishes. The reviewer interprets this as a sign of confidence in the quality and care of the products.
What to order
The Super Burrito, priced at $15, is a standout. It features a homemade flour tortilla described as elastic with the right amount of chew. The reviewer's preferred filling is carnitas, though chile verde or Colorado are options for a saucier meal. Despite containing sour cream and guacamole, the burrito reportedly does not get soggy.
Each order comes with a bag of chips. A half pint of tomatillo salsa verde from the fridge costs $4.30 for dipping.
La Palma's tamales cost between $3 and $3.30 each. They are filled with pork, beef, chicken, or cheese, and also come in sweet varieties like strawberry, pineapple, or cinnamon. The reviewer calls them second to none, crediting the house-made, nixtamalized masa. Bulk orders are available: a dozen for $40 or a half dozen for $25.
| Item | Price | Notes |
|---|---|---|
| Super Burrito | $15 | With carnitas, chile verde, or Colorado |
| Tomatillo Salsa Verde (half pint) | $4.30 | Sold in fridge |
| Tamale (single) | $3 - $3.30 | Pork, beef, chicken, cheese, or sweet varieties |
| Tamales (half dozen) | $25 | Bulk order |
| Tamales (dozen) | $40 | Bulk order |
What to drink
Agua frescas in jamaica, tamarindo, or horchata flavors are offered for $3.30 per 16-ounce serving. The reviewer suggests one is needed to counter the heat of the fiery salsa roja included with each burrito.
Take-home masa
A key insider tip is to purchase fresh masa by the pound to take home. It is available fina (smooth-ground) or quebrada (coarser, recommended for gorditas and memelas). Each style can be prepared plain with lard or with vegetable oil. Special varieties mixed with chipotle chile or nopal are also offered, the latter providing a green-tinted dough and grassier flavor.
