Dish finder in San Francisco

A huge foil-wrapped burrito with rice, beans, meat, cheese, guacamole and sour cream, invented in the Mission's taquerias. Order at the counter and choose your meat; al pastor and carnitas are safe starts.

The tangy, crusty loaf the city is known for. Buy it from a neighbourhood bakery rather than the souvenir shops at the wharf.

Creamy clam and potato soup served in a hollowed-out sourdough loaf. Touristy, but good on a foggy day by the water.

A tomato and wine fish stew with crab, clams, mussels and prawns, created by Italian fishermen in North Beach. Expect a bib.

Sweet local crab, cracked and eaten with butter or roasted with garlic. The commercial season usually opens in winter, though it is often delayed to protect whales.

Buttery, garlicky egg noodles from the city's Vietnamese-American restaurants, usually ordered alongside roast crab.

Har gow, siu mai and buns in Chinatown and along Clement Street in the Richmond. Go on a weekend morning and expect a queue.

Fermented tea leaves tossed with cabbage, tomato, crunchy beans and nuts, from the city's Burmese restaurants. Ask whether it contains dried shrimp.

Salvadoran corn cakes stuffed with cheese, beans or pork, served with pickled cabbage. Cheap and filling in the Mission and the Excelsior.

Every taqueria does one with beans, rice, grilled vegetables and guacamole. Check whether the beans are cooked with lard.

Battered or grilled fish in corn tortillas with cabbage and crema, a Californian staple from taquerias and beach shacks alike.

Croissant dough rolled with orange zest, cinnamon and sugar and baked in a muffin tin. A Bay Area bakery staple.

Vanilla ice cream between two oatmeal cookies, dipped in chocolate. A San Francisco invention, sold in corner-shop freezers.

Hot coffee, whiskey and sugar under a layer of cream. The Buena Vista café near the wharf made it famous here.