A day after Latinos for Trump founder Marco Gutierrez issued a dark warning that failing to do anything about Mexico’s “dominant culture” would lead to “taco trucks on every corner,” San Franciscans, apparently unconcerned, lined up at the city’s mobile tortilla-and-meat dispensaries as usual.

Their response to Gutierrez? More tacos, please!

Adam Richey waited in a line of a dozen people for a burrito from El Tonayense’s truck outside the Best Buy on the corner of 14th and Harrison streets. The San Francisco native, who eats Mexican food two to three times a week, goes to El Tonayense whenever he is in the neighborhood, waiting in a line of 10 or so people and watching the Best Buy parking lot fill up with torta- and burrito-seekers.

“The more taco stands the better, all across America,” Richey said.

MBA BY THE BAY: See how an MBA could change your life with SFGATE's interactive directory of Bay Area programs.

Carlos Molina eats at the stand at least twice a month. Of Mexican origin, he’s an American citizen, and he says he’s in the minority when it comes to those working at and enjoying San Francisco’s food trucks.

“The guy taking orders right now isn’t even Mexican,” Molina said. “If you see the people buying right now, none are Mexican.”

In fact, San Francisco can thank Mexicans for pioneering the food truck movement here, Molina said.

There are roughly 110 permits for mobile food facilities in San Francisco, according to a Chronicle review of Department of Public Works data, and an estimated 300 licensed trucks and carts. Only 14 of those permits belong to traditional taco trucks — primarily selling tacos, burritos, tortas and other Mexican fare. Others list tacos on their applications, but also hawk Asian noodle bowls, corn dogs and hamburgers.

Public Health spokeswoman Rachael Kagan could not clarify the discrepancy in the number of trucks and permits.

City data list 18,482 street intersections in San Francisco. So the number of taco trucks would have to grow more than a thousandfold to match Gutierrez’s prediction. That’s a lot of tortillas to roll out.

If anything, it is not taco trucks that are endangering America. America is endangering taco trucks. Connoisseurs believe San Francisco’s mobile food scene is straying toward more high-end offerings. It now seems easier to find lobster rolls, wood-fired pizza, acai bowls and other relatively gourmet cuisine at food trucks than meat piled on a tortilla.

“Taco trucks are still thriving at construction sites and other known locations and routes,” said Ross Resnick, CEO of Roaming Hunger, which tracks gourmet food trucks and helps book them for events. “But we’ve also added a layer known more for their brands and uniqueness of cuisine.”

Resnick estimates that this new wave of mobile food vendors, which he calls “branded gourmet food trucks” generates $2 billion in sales annually.

Jessica Floum and Joaquin Palomino are San Francisco Chronicle staff writers. Email: jfloum@sfchronicle.com, jpalomino@sfchronicle.com Twitter: @jfloum, @JoaquinPalomino

By the numbers

A taco truck on every corner? Let’s do the math.

Taco truck permits in San Francisco: 14

Licensed food trucks and carts: 300

Street intersections: 18,482