What makes a good burrito? Here at the NAAGB we believe adventure is the key to life and no food more perfectly adapted than the burrito. The right roll can give you a balanced source for hours of energy in a handy, edible, mess-free container. Just in case you need a free hand or to eat on the move.

With this in mind we have distilled the essence of burritos into four categories collectively known as the RIDS:

1. Roll–Napkins should be obsolete. Except for your mustache.

2. Ingredients–It’s all about the flavor. (The tortilla is assessed here as well)

3. Dispersal–The variety and distribution of ingredients.

4. Sauce

Each criteria is measured out of 4 points (in ¼ increments) and averaged the total for the score.

Additional Notes:

This vast land in which we journey is home to many philosophies on burritos, from the Mission district to wherever they sell burritos in Maine, each has a unique style and must be taken for what it is.

That being said, the NAAGB does not rank wet burritos. When smothered the efficiency of handheld consumption is drastically reduced. As such they are unaccounted for in this field guide.

Happy hunting, adventurers.