Hand-pressed flour tortillas produced on a visible comal anchor every plate at Don Tommy's Mexican Food, a counter-serve kitchen on Voltaire Street in Ocean Beach. The tortilla program — dough mixed, portioned, and griddled to order — gives the breakfast burritos and street tacos a soft, floury quality that separates them from the pre-made wraps at most OB taco counters, including the larger-format shells at Ortiz's Taco Shop. A self-serve salsa bar stocks housemade verde, roja, pickled jalapeños, and carrots, adding a condiment layer customers build to taste. The birria tacos arrive with consomé for dipping, extending a slow-braise menu line that sits alongside the carne asada plates at Sunnie's Ocean Beach Mexican Food on the OB Mexican circuit. The Big Boy Burrito — a two-pound flour-tortilla roll stuffed with carne asada, rice, beans, guacamole, and sour cream — is the kitchen's highest-volume single-item build.