What is a burrito, and how is it defined in both historical Mexican and modern Tex-Mex contexts?

Historically, a burrito in certain regions of Mexico was simply a name for a taco, a tortilla filled with food. In modern times, particularly in Tex-Mex cuisine, it is defined as a dish consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. This modern interpretation took form in Ciudad Juárez.

What does the Spanish word "burrito" literally mean, and what are the proposed etymological origins of the dish's name?

The word "burrito" literally means "little donkey" in Spanish. One proposed origin suggests the name came from dubious taco stands in Sonora that sold donkey meat instead of beef, leading people to maliciously call the tacos "burritos." Another theory is that the name relates to the donkey's ability to carry a large burden, reflecting the burrito's ample fillings.

How did the term "burrito" evolve in meaning within Mexico?

Initially, "burrito" was a regional term for what was known as a taco in other parts of Mexico, used in states like Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora, and Sinaloa. Due to the cultural influence of Mexico City, the term "taco" became more widespread, leading to the original meaning of "burrito" being forgotten and new folk histories emerging.

What ancient culinary practices in Mexico might be considered precursors to the modern burrito?

Ancient practices that could be seen as precursors include the Maya civilization's use of corn tortillas to wrap foods like chili peppers, tomatoes, squash, and avocados as early as 1500 B.C. Additionally, the Pueblo peoples of the Southwestern US made tortillas filled with beans and meat sauce, prepared similarly to modern burritos.

When did burritos first appear in American restaurant menus and media?

Burritos first appeared on American restaurant menus in the 1930s at the El Cholo Spanish Cafe in Los Angeles. They were first mentioned in U.S. media in 1934 in Erna Fergusson's "Mexican Cookbook."

What was the significance of Frances Erskine Inglis's account of "burros" in 1843?

Frances Erskine Inglis, a Scottish noblewoman, wrote in her 1843 book "Life in Mexico" about eating "burros" while traveling in Michoacán. These "burros" were described as hot tortillas filled with cheese, indicating an early form of the dish was known and consumed.

How did the use of corn versus flour tortillas relate to the early history of burritos?

Originally, as "burrito" was just another name for a taco, both corn and wheat flour tortillas were used. References to burritos made with corn tortillas appear as late as 1938 in California, with Ana Bégüé de Packman noting that corn and flour tortillas could be used interchangeably.

What is the common folk history associated with the origin of the burrito during the Mexican Revolution?

A popular folk story attributes the burrito's origin to Juan Méndez, a vendor in Ciudad Juárez during the Mexican Revolution. He supposedly wrapped his tacos in large flour tortillas to keep them warm, using a donkey for transport, and the food became known as the "food of the burrito" (little donkey).

What are the typical characteristics of an authentic Mexican burrito, particularly from Northern Mexico?

Authentic Mexican burritos are usually small and thin, made with flour tortillas. They typically contain only one or two main ingredients, such as meat, potato, rice, beans, asadero cheese, chile rajas, or chile relleno.

How are burritos commonly referred to in Central and Southern Mexico?

In Central and Southern Mexico, burritos are commonly called "tacos de harina," which translates to "wheat flour tacos." This reflects the historical understanding of burritos as a type of taco made with wheat flour tortillas.

What is a "chivichanga," and where is it found?

A "chivichanga" is a long, thin, deep-fried burrito variation prepared in the state of Sonora and its vicinity in Mexico. It is similar in preparation to a chimichanga.

What defines the San Francisco Mission burrito, and when did it emerge?

The Mission burrito, or Mission-style burrito, originated in San Francisco's Mission District in the 1960s and 1970s. It is characterized by being large, stuffed with fillings like carne asada, rice, whole beans, sour cream, and onion, and typically wrapped in aluminum foil.

What is a "super burrito," and who is credited with its invention?

A "super burrito" is a style of burrito that includes additional ingredients like rice, sour cream, and guacamole, beyond the standard meat, beans, and cheese. Febronio Ontiveros of El Faro in San Francisco is credited with offering the first retail burrito and inventing the "super burrito."

How did the San Francisco Mission burrito influence national chains?

The popularity of the Mission burrito style, with its large size and abundant fillings, influenced national chains like Chipotle Mexican Grill, Illegal Pete's, and Chevy's Fresh Mex, which adopted similar formats.

What are the defining characteristics of a San Diego-style burrito, and how does it differ from the Mission burrito?

San Diego-style burritos, such as the California burrito and carne asada burrito, are often described as "no-frills" and are typically smaller and contain fewer ingredients than Mission-style burritos. They are not usually made on an assembly line and are known for their "austere meal of meat, cheese and salsa."

What is a "California burrito," and what are its typical ingredients?

The California burrito originated in San Diego in the 1980s and is characterized by its inclusion of French fries along with carne asada meat, cheese, and often cilantro, pico de gallo, sour cream, onion, or guacamole. It's considered a staple of San Diego's local cuisine and an example of fusion border food.

What is the significance of the "-bertos" suffix in San Diego taco shops?

Many taco shops in San Diego adopted the "-bertos" suffix, such as Alberto's and Filiberto's, in an attempt to leverage the prestige and popularity of the original Roberto's Taco Shop chain, which was founded by Roberto Robledo in the late 1960s.

How are traditional Los Angeles burritos typically prepared, and what are their defining ingredients?

Traditional Los Angeles burritos are often found in Mexican-American restaurants and are characterized by a combination of refried beans, meat (like stewed beef or chili), and cheese (commonly cheddar). Rice and other Mission burrito ingredients are usually optional add-ons, and rice is rarely a standard component.

What are some unique fusion burrito styles found in Los Angeles?

Los Angeles is home to several fusion burrito styles, including the "kosher burrito" (served since 1946), the Korean "kogi burrito" invented by Roy Choi, and the "sushi burrito" found at food trucks like Jogasaki.

What is a "wet burrito," and how is it typically served?

A "wet burrito" is covered in a red chili sauce, similar to enchilada sauce, and topped with melted shredded cheese. It is usually eaten from a plate with a knife and fork, rather than by hand, and is sometimes referred to as "smothered" or "mojado."

How does a "burrito bowl" differ from a traditional burrito?

A burrito bowl contains all the typical ingredients of a burrito, such as meat, beans, rice, salsa, and cheese, but it is served without the tortilla, usually in a bowl. This makes it a tortilla-free option, often chosen for dietary reasons or preference.

What are the key components of a breakfast burrito?

A breakfast burrito is typically composed of breakfast foods, most notably scrambled eggs, wrapped in a flour tortilla. This style gained popularity in regional American cuisines like New Mexican, Southwestern, Californian, and Tex-Mex.

How does a traditional taco differ from a burrito?

A traditional taco is generally smaller than a burrito, served folded in half rather than wrapped and sealed, and is often made with corn tortillas, whereas burritos are typically made with flour tortillas.

What was the purpose of grilling burritos, as researched by Taco Bell?

Taco Bell's research chef Anne Albertine experimented with grilling burritos to enhance their portability. This technique helped keep the large burritos sealed without spilling their contents, a method also used by some San Francisco taquerias and Northern Mexican burrito stands.

What are the reported health benefits of bean burritos?

Bean burritos are noted for being high in protein and low in saturated fat, leading to them being touted for their health benefits. Black bean burritos, specifically, are also a good source of dietary fiber and phytochemicals.

What is the meaning of "burrito" in Spanish, and how does this relate to its name?

"Burrito" means "little donkey" in Spanish. The name is thought to have originated either from vendors selling donkey meat or from the idea that the burrito, like a donkey, can carry a lot.

What is "machaca," and how is it used in Mexican cuisine?

Machaca is a type of dried, shredded beef that is a common ingredient in Mexican cuisine, particularly in Northern Mexico. It can be used in dishes like machacado con huevo (shredded beef with eggs) or in burritos.

What is "al pastor," and how is it prepared?

Al pastor is a popular Mexican dish made from marinated pork, typically cooked on a vertical rotisserie similar to shawarma. The pork is seasoned with a blend of spices and chilies, giving it a distinctive red color and flavor.

What is "mole," and what are some of its common variations?

Mole is a traditional Mexican sauce made from a complex blend of ingredients, often including chilies, spices, nuts, seeds, and sometimes chocolate. Common variations include mole poblano (rich and dark), mole verde (green, made with herbs and tomatillos), and mole blanco (lighter in color and flavor).

What are "chiles en nogada," and what is their significance?

Chiles en nogada are poblano peppers stuffed with picadillo (a mixture of shredded meat, fruits, and spices), covered in a creamy walnut sauce (nogada), and garnished with pomegranate seeds and parsley. Their colors represent the Mexican flag, making them a patriotic dish often associated with Mexican Independence Day.

What is "pozole," and what are its main ingredients?

Pozole is a traditional Mexican stew made from hominy (dried maize kernels that have been treated with an alkali) with meat, usually pork. It is seasoned and garnished with ingredients like shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, lime, and avocado.

What is "carnitas," and how is it typically prepared?

Carnitas are a Mexican dish made from pork, slow-cooked in its own fat until tender and slightly crispy. This traditional method results in succulent, flavorful shredded pork that is a popular filling for tacos, burritos, and other dishes.

What is "cochinita pibil," and what region of Mexico is it from?

Cochinita pibil is a slow-roasted pork dish from the Yucatán Peninsula in Mexico. The pork is marinated in acidic citrus juices, seasoned with annatto seed (which gives it a distinctive orange color), and traditionally wrapped in banana leaves before being slow-cooked.

What are "tamales," and how are they made?

Tamales are a traditional Mesoamerican dish made from masa (a dough of nixtamalized corn), which is steamed in a corn husk or banana leaf. The masa can be filled with various ingredients, such as meats, cheeses, fruits, or vegetables, and then steamed until firm.

What is "horchata," and what are its typical ingredients?

Horchata is a popular beverage made from ground rice, water, cinnamon, and sugar. It is a refreshing, milky drink often enjoyed in Mexico and other Latin American countries.

What is "agua de jamaica," and what is its primary ingredient?

Agua de jamaica is a popular Mexican beverage made from dried hibiscus flowers (jamaica), water, and sugar. It has a tart, cranberry-like flavor and a vibrant red color.

What is "café de olla," and what gives it its distinctive flavor?

Café de olla is traditional Mexican coffee brewed in a clay pot (olla) with cinnamon sticks and piloncillo (unrefined whole cane sugar). These ingredients give it a unique, spiced, and slightly sweet flavor profile.

What is "guacamole," and what are its primary ingredients?

Guacamole is a popular Mexican dip or spread made primarily from mashed avocado, typically mixed with lime juice, chopped onion, cilantro, tomatoes, and chili peppers. It's known for its creamy texture and fresh, savory flavor.

What is "pico de gallo," and what does its name mean?

Pico de gallo, meaning "rooster's beak" in Spanish, is a fresh Mexican salsa made from chopped tomatoes, onions, cilantro, jalapeños or serrano peppers, and lime juice. It's a common condiment and topping for many Mexican dishes.

What is the difference between a "taco" and a "burrito" in terms of preparation and serving?

While both use tortillas filled with ingredients, tacos are typically smaller, folded in half, and often made with corn tortillas. Burritos are larger, wrapped into a sealed cylinder, usually with flour tortillas, and are designed to hold more fillings without spilling.

What is the "super burrito," and how did it evolve from earlier burrito forms?

The "super burrito" is an evolution of the burrito that includes additional ingredients like rice, sour cream, and guacamole, making it larger and more substantial than earlier versions. Febronio Ontiveros is credited with inventing this style.

What is the historical context of the word "burrito" in Mexico, as mentioned in early dictionaries?

Early dictionaries, such as the 1895 "Diccionario de Mejicanismos," identified "burrito" as a regional name for a taco in Guanajuato, similar to how "codzito" was used in Yucatán. This indicates that "burrito" was initially just a regional variation of the taco.

What role did "taquerías" play in the development of the Mission burrito?

Taquerías, particularly those in San Francisco's Mission District during the 1960s and 1970s, were the birthplace of the Mission-style burrito. These establishments developed the large, foil-wrapped burrito with specific ingredient combinations.

What is the typical filling of a "California burrito," and what makes it a "fusion border food"?

A California burrito typically includes carne asada, French fries, and cheese, often with additions like guacamole or sour cream. The inclusion of French fries, a common American fast-food item, alongside traditional Mexican ingredients makes it an example of fusion border food.

What is the significance of "machaca" in the context of Northern Mexican cuisine and burritos?

Machaca, a dried and shredded beef, is a key ingredient in Northern Mexican cuisine and is frequently used as a filling for burritos in regions like Sonora and Chihuahua.

How does the "burrito" appear in the context of Mexican cuisine's global spread?

The burrito has become one of the most popular examples of Mexican cuisine outside of Mexico, particularly in the United States, evolving into distinct regional styles like the Mission and San Diego burritos.

What are some of the ingredients commonly found in a Mission-style burrito?

Mission-style burritos are characterized by large flour tortillas filled with ingredients such as carne asada, Mexican-style rice, whole beans (not refried), sour cream, and onion. They are typically wrapped in aluminum foil.

What is the difference between "burrito" and "burrita" in some Mexican restaurants?

In some "northern-style" restaurants outside of northern Mexico proper, the feminine variation "burritas" is used to refer to burritos, possibly to differentiate them from other regional styles or simply as a stylistic choice.

What is the historical context of "tacos de harina" in Mexico?

"Tacos de harina" translates to "wheat flour tacos" and is how burritos are commonly referred to in Central and Southern Mexico. This reflects the historical understanding that burritos are essentially a type of taco made with wheat flour tortillas.

What is the meaning of "mojado" in the context of a "wet burrito"?

"Mojado" is Spanish for "wet," and it is used to describe a burrito that is covered in sauce and cheese, typically eaten with utensils. This is synonymous with the term "wet burrito."

Burrito Wiki: The Humble Burrito: A Culinary Journey Through History and Culture

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What is a Burrito?

Definition and Origin

Historically, the term "burrito" in Mexico referred to a regional name for what is known elsewhere as a taco: a tortilla filled with food. Specifically, it was a term used in Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora, and Sinaloa for what was called a "taco" in Mexico City. In Yucatán, it was known as "codzito." Due to the cultural dominance of Mexico City, the term "taco" became more widespread, leading to the term "burrito" and its original meaning being largely forgotten, with new folk histories emerging.

Modern Interpretation

In contemporary Mexican and Tex-Mex cuisine, the burrito is recognized as a distinct dish that took shape in Ciudad Juárez. It consists of a flour tortilla, often lightly grilled or steamed for pliability, wrapped into a sealed cylindrical shape around various ingredients. This tight wrapping allows it to be eaten by hand, though "wet" burritos, covered in sauce and cheese, are typically eaten with a fork and knife.

Common Fillings

Burritos are filled with savory ingredients, most commonly meat such as beef, chicken, or pork. Other frequent additions include rice, cooked beans (whole or refried), vegetables like lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

Etymology

Meaning of "Burrito"

The word "burrito" is the Spanish diminutive of "burro," meaning "little donkey." Several theories attempt to explain this association:

Malicious Naming: One account suggests that in Sonora, dubious taco stands sold donkey meat instead of beef. To maliciously imply this, people began calling these tacos "burritos" (little donkeys).
Capacity Analogy: Another theory posits that the name relates to the burrito's ability to carry a large quantity of diverse ingredients, much like a donkey can carry a substantial load.

Historical Roots

Ancient Precursors

The practice of wrapping food in tortillas dates back to ancient times. The Maya civilization of Mexico, as early as 1500 B.C., used corn tortillas to wrap fillings like chili peppers, tomatoes, squash, and avocados. Similarly, the Pueblo peoples of the Southwestern US prepared tortillas filled with beans and meat sauce, which could be considered precursors to both tacos and burritos.

Mexican Revolution Era

A popular folk history attributes the modern burrito's origin to the Mexican Revolution (1910-1921). The story tells of Juan Méndez, a street vendor in Ciudad Juárez, who used a donkey to transport himself and his food. To keep his offerings warm, he wrapped them in large, homemade flour tortillas, placing them under a tablecloth. As this "food of the burrito" (food of the little donkey) gained popularity, the name "burrito" was adopted for these large tacos.

Introduction to the U.S.

The burrito first appeared on American restaurant menus in Los Angeles in the 1930s at the Sonora Cafe (later El Cholo Spanish Cafe). It was first mentioned in U.S. media in 1934 in the "Mexican Cookbook" by historian Erna Fergusson. A frozen burrito was developed in Southern California in 1956, marking an early step towards mass commercialization.

Regional Variations

Northern Mexico

In northern Mexico, particularly in border towns like Ciudad Juárez and Villa Ahumada, burritos are a traditional staple. Authentic Mexican burritos from this region are typically smaller and simpler, often featuring flour tortillas with a single or dual filling of meat, rice, beans, cheese, or specific chili preparations like chile rajas or chile relleno. Variations include deshebrada (shredded beef) and taco de canasta styles.

San Francisco Mission Burrito

Originating in San Francisco's Mission District in the 1960s-70s, this style is characterized by a large flour tortilla stuffed with ingredients like carne asada, Mexican rice, whole beans (not refried), sour cream, and guacamole. Often assembled on a steam table line and wrapped in foil, it became a foundational style for many national chains.

San Diego Style

San Diego is known for its "California burrito" and carne asada burrito. These are often described as more "austere" than Mission-style burritos, typically containing carne asada, French fries, cheese, and sometimes cilantro or pico de gallo. This fusion of traditional burrito fillings with fries is considered a signature local cuisine.

Los Angeles Varieties

Los Angeles boasts several unique styles. Traditional versions often feature refried beans, meat (like stewed beef or chili), and cheddar cheese, with rice and other Mission-style additions as optional extras. Distinct LA fusion styles include the "kosher burrito," the Korean-inspired "kogi burrito" (combining Korean BBQ with Mexican elements), and the "sushi burrito."

Variations & Similar Dishes

Wet Burrito

A "wet burrito" is covered in a red chili sauce, similar to enchilada sauce, and topped with melted cheese. It is typically eaten with a fork and knife from a plate, rather than by hand. It's sometimes referred to as "smothered" or "enchilada-style."

Burrito Bowl

Despite the name, a burrito bowl is not technically a burrito as it omits the tortilla. It consists of burrito fillings served in a bowl, often with a base layer of rice. This format offers a lighter alternative to the traditional wrapped burrito.

Breakfast Burrito

Popular in various regional American cuisines (New Mexican, Southwestern, Californian, Tex-Mex), the breakfast burrito typically combines scrambled eggs with other breakfast items, all wrapped in a flour tortilla.

Chimichanga

A chimichanga is essentially a deep-fried burrito, popular in Southwestern and Tex-Mex cuisines, as well as in the Mexican states of Sinaloa and Sonora. It offers a crispy texture contrasting with the soft interior.

Sushi Burrito (Sushirrito)

A modern fusion creation, the sushi burrito combines elements of Japanese sushi with the form factor of a burrito. It typically uses flour tortillas and includes fillings like spicy tuna, tempura, and cucumber, often accented with soy vinaigrette and sesame oil.

Tacos vs. Burritos

While historically linked, modern burritos are often contrasted with tacos. Tacos are generally smaller, folded in half rather than wrapped, and traditionally made with corn tortillas, though flour tortillas are also used. The distinction lies in the preparation, size, and wrapping technique.

Culinary Research & Health

Culinary Innovation

Culinary research has explored various aspects of the burrito. Taco Bell's research chefs experimented with grilling burritos to improve portability and seal integrity, a technique also employed by some San Francisco taquerias and Northern Mexican stands, often using a comal (griddle).

Health Aspects

Bean burritos, particularly those made with black beans, have been noted for their nutritional benefits. They are recognized as a good source of protein, dietary fiber, phytochemicals, and are relatively low in saturated fat, offering a healthier option within the burrito spectrum.

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References

Sen, Amit. (2005). Academic Dictionary of Cooking Isha Books. p. 84.

A full list of references for this article are available at the Burrito Wikipedia page

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This page was generated by an Artificial Intelligence and is intended for informational and educational purposes only. The content is based on a snapshot of publicly available data from Wikipedia and may not be entirely accurate, complete, or up-to-date.

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The Humble Burrito

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What is a Burrito? 🌮

🌯 Definition and Origin

🌍 Modern Interpretation

🍽️ Common Fillings

Etymology 🐴

🗣️ Meaning of "Burrito"

Historical Roots 📜

🏛️ Ancient Precursors

⚔️ Mexican Revolution Era

🇺🇸 Introduction to the U.S.

Regional Variations 🗺️

🇲🇽 Northern Mexico

🌉 San Francisco Mission Burrito

☀️ San Diego Style

🌟 Los Angeles Varieties

Variations & Similar Dishes 🔄

🌶️ Wet Burrito

🥣 Burrito Bowl

🍳 Breakfast Burrito

♨️ Chimichanga

🍣 Sushi Burrito (Sushirrito)

🌮 Tacos vs. Burritos

Culinary Research & Health 🔬

🧑‍🔬 Culinary Innovation

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📜 Important Notice

Dive in with Flashcard Learning!

What is a Burrito?

Definition and Origin

Modern Interpretation

Common Fillings

Etymology

Meaning of "Burrito"

Historical Roots

Ancient Precursors

Mexican Revolution Era

Introduction to the U.S.

Regional Variations

Northern Mexico

San Francisco Mission Burrito

San Diego Style

Los Angeles Varieties

Variations & Similar Dishes

Wet Burrito

Burrito Bowl

Breakfast Burrito

Chimichanga

Sushi Burrito (Sushirrito)

Tacos vs. Burritos

Culinary Research & Health

Culinary Innovation

Health Aspects

Teacher's Corner

True or False?

Test Your Knowledge!

Gamer's Corner

Discover other topics to study!

References

Feedback & Support

Disclaimer

Important Notice