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A burrito (Template:Pron-en in US English, [buˈrito] in Spanish), or taco de harina, is a type of Mexican food. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.

The word burrito means "little donkey" in Spanish, coming from burro, which means "donkey". The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried.^[1]

History

Mexican popular tradition tells the story of a man named Juan Mendez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921) in the Bella Vista neighborhood in Ciudad Juárez. ^{[citation needed]} To keep the food warm, Juan wrapped food in large home made flour tortillas inside individual napkins. He had a lot of success, and consumers came from other places around the Mexican border looking for the "food of the burrito" (i.e., "food of the little donkey"), the word they eventually adopted as the name for these large tacos.

Varieties

Burritos in Mexico

Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat, potatoes, rice, fish, beans, asadero cheese, chile rajas, or chile relleno.^[2] Other types of ingredients may include barbacoa, mole, chopped hot dogs cooked in a tomato and chile sauce, refried beans and cheese, deshebrada, and (shredded slow-cooked flank steak). The deshebrada burrito also has a variation with chile colorado (mild to moderately hot) and salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional "Taco de Canasta", which is eaten for breakfast, lunch, and dinner.^{[citation needed]}

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, in Mexico they are only popular in the northern part of the country. However, they are beginning to appear in some non-traditional venues in other parts of Mexico.

Wheat flour tortillas used in burritos are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize), despite at one time being peculiar to northwestern Mexico, the Southwestern US Mexican American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina (wheat flour tacos) in central and southern Mexico and burritas (feminine variation, with 'a') in northern-style restaurants outside of northern Mexico proper. A long and thin fried burrito similar to a chimichanga is prepared in the state of Sonora and vicinity and is called a chivichanga.^[3]

Burritos in the United States

The most common style of the burrito in the United States is not as common in Mexico. Typically, American style burritos are larger than Mexican ones, and stuffed with more ingredients than the principal meat or vegetable filling. Pinto or black beans, rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream are frequently added.

A wet burrito (or enchilada style burrito) is a burrito smothered in a red chili sauce similar to enchilada sauce with melted shredded cheese on top. It is typically eaten off a plate with a fork and knife, rather than hand held. When served in a Mexican restaurant in the U.S., a melted cheese covered burrito is typically called a burrito suizo (Suizo meaning Swiss, an adjective used in Spanish to indicate dishes topped with cheese or cream).

Some cities, such as San Diego and San Francisco have established local burrito styles.

San Diego burrito

“San Diego-style burrito” refers to the style of burrito found principally in independent taco shops and local Mexican chain restaurants in San Diego County, California.

Contents of a San Diego-style burrito tend to be rather simple; for example, carne asada burritos generally consist only of chunks of carne asada meat and guacamole. Common burritos include carne asada, pollo asado, California (see below), carnitas, machaca, fish, and bean and cheese. In addition to guacamole, sour cream and salsa fresca or pico de gallo are common condiments for San Diego-style burritos.

The flour tortillas used for burritos in San Diego are generally thin, blistered, and tend to flake, especially around the blistered portion of the tortilla.^[4] Tortillas are warmed on the grill immediately prior to assembly of the burrito.

California burrito

The term “California burrito” can refer to three categories of burrito. In its broadest definition, a “California burrito” is any burrito from the state of California, or in imitation of one of the established styles of burrito in California.^[5]

At some Mexican restaurants, especially national chains and non-Californian restaurants, a California burrito contains ingredients associated with the cuisine of California, especially avocado, but also including sprouts, black beans, and salsa fresca.^[6] Often, these burritos use whole-wheat tortillas, and are billed as “healthy” burritos.^[7]

At most San Diego-area Mexican restaurants, a California burrito consists of chunks of carne asada meat, French fries, cheese, and either pico de gallo, sour cream, or guacamole (or some combination of these three).^[8] Pollo asado or carnitas may sometimes be substituted for carne asada.^[9] It has been claimed that this burrito was invented in 1987 for the opening of Santana’s, a local San Diego chain restaurant.^[10] A competing claim has been made that it was invented in 1989 at Lolita’s, another San Diego chain.^[11] Regardless of its precise origins, this version of the California burrito has gained popularity in San Diego over the past two decades, so that currently it is virtually ubiquitous at local Mexican chains and independent taco shops in San Diego County.^[12] The ingredients are similar to those used in the carne asada fries dish, and it is considered a staple of the local cuisine of San Diego, California.^[13] It can also be found in Los Angeles,^[14] southern Orange and Riverside counties, as well as in the Sacramento area, even as far west as Fairfield and Milpitas.^[15]

San Francisco burrito

The origins of the San Francisco burrito can be traced back to Mission District taquerias of the 1960s. Other theories^{[by whom?]} state that the original San Francisco burritos began with farmworkers in the fields of Central Valley, or with miners of the 19th century. The San Francisco burrito emerged as a culinary movement during the 1970s and 1980s, and more recently spawned the wrap.^{[citation needed]} The typical San Francisco burrito is produced on a steam table assembly line, and is characterized by a large stuffed tortilla, wrapped in aluminum foil, which can include variations on Spanish rice, beans (refried, black, or pinto), a meat or vegetable filling, salsa, white Mexican cheese, fresh sour cream, avocado, or guacamole, tomato, cilantro, onions, roasted peppers, and rarely lettuce. The salsas can include pico de gallo, red tomato, green tomatillo, and roasted corn.

The San Francisco-style burrito was popularized by Mission Street taquerias like El Farolito and nationally by eateries like Moe's Southwest Grill, Chipotle Mexican Grill,^[16] Illegal Pete's, Freebirds World Burrito, Qdoba, and Barberitos.

Breakfast burrito

Southwestern cuisine, New Mexican cuisine, and Tex-Mex have popularized the breakfast burrito, in which elements of an American breakfast are wrapped inside a flour tortilla with green chile. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, guisado, or bacon.^[17] Tia Sophia's, a Mexican café in Santa Fe, New Mexico, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chili and cheese.^[18] Fast food giant McDonald's introduced their version in the late 1980s and by the 1990s, more fast food restaurants caught on to the style, with Taco Bell, Sonic, and Carl's Jr. offering breakfast burritos on their menus.

Others

A burrito bowl is a burrito or fajita served without the tortilla,^[19] with the fillings placed in a bowl. Its establishment can be traced to the beginning of the low carb fad in the early 2000s. A burrito bowl does have carbohydrates, traditionally in the form of a layer of rice at the bottom. It is not to be confused with a taco salad which has a foundation of lettuce inside a fried tortilla. The burrito bowl is found in some form at all the major national Mexican chains including Chipotle, Qdoba, Panchero's, and Moe's. Chipotle refers to it as the "Burrito bol," without a "w" (bol is Spanish for bowl). Qdoba requests customers to "ask for it naked."^[20] Moe's menu states: "Be a streaker! Lose the tortilla!." Panchero's menu includes an option to order "just the insides."^[21]^[22]

A chimichanga is a deep-fried burrito that is popular in Southwestern cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora.

For some, burritos evoke comfort food qualities. Author Linda Furiya offers a recipe for the "Spirit-Lifting Burrito," containing Monterey Jack cheese, scrambled eggs, sautéed spinach, sesame seeds, black beans, rice, mung bean sprouts, sriracha sauce, cilantro, and lime juice.^[23]

Another variety is a "Korean burrito", where a flour tortilla is filled with a Korean preparation, typically bulgogi.^[24]

Research

Taco Bell research chef Anne Albertine experimented with grilling burritos to enhance portability. This grilling technique allowed large burritos to remain sealed without spilling their contents.^[25] This is a well known cooking technique used by some San Francisco taquerias and Northern Mexico burrito stands. Traditionally, grilled burritos are cooked on a comal (griddle).

Bean burritos, which are high in protein and low in saturated fat have been touted for their health benefits. Black bean burritos are also a good source of dietary fiber and phytochemicals.^[26]

References

^ Duggan, Tara. (Apr. 29, 2001). The Silver Torpedo. San Francisco Chronicle.
^ Franz, Carl (2006). The People's Guide to Mexico. Avalon Travel Publishing. p. 379. ISBN 1566917115. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
^ Bayless, Rick and Deann Groen Bayless. (1987). Authentic Mexican: Regional Cooking from the Heart of Mexico. Morrow Cookbooks. p. 142.ISBN 0-688-04394-1
^ http://theeatenpath.com/2010/03/25/la-playa-taco-shop-san-diego-ca/
^ http://www.thelmagazine.com/newyork/close-but-no-california-burrito/Content?oid=1462721
^ See, e.g., http://lasalsa.com/menu/burritos.php
^ See, e.g., http://www.barberitos.com/news/2?title=Barberitos-adds-new-California-Burrito-to-healthy-menu
^ http://www.frommers.com/destinations/sandiego/0028020880.html; http://www.whatwereeating.com/etc/french-fries-in-burritos/; http://www.freshmxnfood.com/; http://www.signonsandiego.com/news/2009/jul/13/1n13burrito234047-burritos-arent-safe-their-plate/; http://theeatenpath.com/2010/03/25/la-playa-taco-shop-san-diego-ca/
^ http://www.sdentertainer.com/dining/san-diego-best-taco-shops-you-have-to-try/
^ http://unomos.blogspot.com/2009/10/california-burrito.html
^ http://www.happyhourmagonline.com/Nov-Dec-2009/Booze-Slingers/
^ See http://www.thedailyaztec.com/2.7443/a-quest-to-find-california-s-finest-burrito-in-san-diego-1.806092
^ See for example: Berkmoes, Ryan (2009). "California Iconic Trips: A Burrito Odyssey". California Trips. Lonely Planet. ISBN 1741797276. {{cite book}}: Unknown parameter |coauthor= ignored (|author= suggested) (help)
^ http://www.laloyolan.com/entertainment/burrit-o-clock-1.394625
^ See, e.g., http://www.adalbertosmexfood.com/menu.html; http://www.adalbertosmexfood.com/locations.html
^ Slodysko, Brian (2008-06-25). "Chipotle serves up free burritos and drinks". Lancaster Eagle-Gazette. Retrieved 2008-06-28.^{[dead link]}
^ Cheek, Lawrence. (Oct, 2001). Rise and shine - breakfast - Recipe. Sunset.
^ Anderson, Judith (1998-05-24). "What's Doing In; Santa Fe". The New York Times. Retrieved 2007-08-18.
^ "Restaurant Guide, Associated Student Government, Northwestern University". Restaurant.asg.northwestern.edu. Retrieved 2010-01-18.
^ "Qdoba Mexican Grill :: Fresh Burritos, Tacos, Nachos, and Salads Made to Order". Qdoba.com. Retrieved 2010-01-18.
^ "Burrito bowl appearance". Pancheros.com. Retrieved 2010-01-18.
^ "Definition of a burrito bowl". Restaurant.asg.northwestern.edu. Retrieved 2010-01-18.
^ Furiya, Linda. (Jan. 24, 2007). Burritos can soothe your soul. San Francisco Chronicle.
^ "*** Crisp Menu *** www.crisponline.com *** Home of the Buddha Bowl, Original Buds and The Funke Chicken ***". Crisponline.com. Retrieved 2010-01-18.
^ Crosby, Olivia. (Fall, 2002). You're a What? Research Chef. Occupational Outlook Quarterly. Vol. 46, Num. 3.
^ The University of Pennsylvania Health System. Breakfast, Dinner or Anytime Burrito. Adapted from the Cancer Nutrition Information, LLC. Archive URL: Mar 25, 2006.

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 ==History==
 {{See also|Timeline of the burrito}}
-Mexican popular tradition tells the story of a man named Juan Mendez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the [[Mexican Revolution]] period (1910–1921) in the Bella Vista neighborhood in [[Ciudad Juárez]]. {{Citation needed|date=November 2009}} To keep the food warm, Juan wrapped the food in a large home made flour tortilla inside individual napkins. He had a lot of success, and consumers came from other places around the Mexican border looking for the "food of the burrito" (i.e., "food of the little donkey"), the word they eventually adopted as the name for these large [[taco]]s.
+Mexican popular tradition tells the story of a man named Juan Mendez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the [[Mexican Revolution]] period (1910–1921) in the Bella Vista neighborhood in [[Ciudad Juárez]]. {{Citation needed|date=November 2009}} To keep the food warm, Juan wrapped food in large home made flour tortillas inside individual napkins. He had a lot of success, and consumers came from other places around the Mexican border looking for the "food of the burrito" (i.e., "food of the little donkey"), the word they eventually adopted as the name for these large [[taco]]s.
 ==Varieties==