Emerging from the sea of tortillas wrapped in tinfoil and showing up in almost every list of favorites, Nico's average-sized California burrito takes the top spot. Burrito master, Garrett Eastman, said that, "Sometimes you get a burrito that has a pocket of meat, a pocket of cheese, a pocket of whatever. It's not mixed well. Nico's mixes it up well, so you get a little bit of each thing in each bite." Nico's has three locations in San Diego and fifteen in Arizona. Jose Carreon (son of the founders), runs the original Ocean Beach location and says that he tries to keep it old school, sticking to what his Mom and Dad started. You can walk into the OB location (bring cash), and if you're a regular, it's likely Jose will be asking if you want your usual before you're even all the way inside. Jose says it makes sense that we asked surfers, because they're a huge percentage of his customers, and "when they come in, they are SO hungry."
A special thanks to all our panelists: Josh Hansen (Hansen's Surfboards), Garrett Eastman, Chris Rinder, Tim Bessell (Bessell Surfboards), Dave Smith, Jon Yip, Ryan Hageman, and Pat Meissner.
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