Burrito

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A burrito is a Mexican dish consisting of a flour tortilla usually filled with meat such as beef, chicken, or pork. The meat is usually the only filling, and the burrito is rolled fairly thin. In the United States, however, fillings generally include other ingredients such as rice, beans, lettuce, tomatoes, salsa, guacamole, cheese, and sour cream, and the result is considerably larger. The flour tortilla is sometimes lightly grilled or steamed, to soften it and make it more pliable.

The word burrito literally means "little donkey" in Spanish. 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]

It has been established in a United States court that a burrito is not a sandwich. ^{[2] [3]}

Contents 1 History 1.1 American style 1.1.1 San Francisco burrito 1.1.2 Breakfast burrito 1.1.3 Others 2 Research 3 See also 4 Further reading 5 References 6 External links

[edit] History

See also: Timeline of the Burrito

Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where you can buy them at restaurants and thousands of corner stands. In this border town there are eateries that have established their reputation after decades serving burritos. They are eaten for breakfast, lunch and dinner. Usual ingredients include barbacoa, mole, winnys (pronounced "weinies", chopped hot dogs cooked in a tomato and chile sauce), refried beans and cheese, deshebrada (shredded slow-cooked flank steak) and chile relleno (stuffed pepper). The deshebrada burrito also has a variation in chile colorado (mild to moderately hot) and salsa verde (very hot). The typical burrito sold in Juárez is generally smaller than the varieties sold in the USA.

Wheat flour tortillas used in burritos are now often seen through much of Mexico, but at one time were peculiar to northwestern Mexico and Southwestern US Pueblo Indian tribes, possibly due to these areas being less than optimal for growing corn.

Burritos are commonly called tacos de harina (wheat flour tacos) in Central and Southern Mexico and burritas (feminine, 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. ^[4]

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, burritos are not common outside of northern Mexico, although they are beginning to appear in some non-traditional venues due to influxes of American and Canadian tourists and repatriated Mexican emigrants. As an example of this, burritos are often considered in central and southern Mexico to be an example of "americanized" mexican food or even to have little to do with traditional mexican food.

[edit] American style

See also: Cuisine of the United States

The most commonly served style of the burrito in the United States is thought to be indigenous and is not as common in Mexico. Typically, American-style burritos are larger, and stuffed with multiple ingredients in addition to the principal meat or vegetable stuffing, such as pinto or black beans, rice (frequently flavored with cilantro and lime or prepared Spanish-style), guacamole, salsas, cheese, and sour cream.

One very common enhancement is the Wet Burrito, which is a burrito smothered in a red chile sauce similar to an enchilada sauce, with shredded cheese added on top so that the cheese melts. 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).

In Mexican-American cuisine, crispy fried burritos are called chimichangas.

Some cities have their own variations with one of the most well-known being the San Francisco burrito.

[edit] San Francisco burrito

Main article: San Francisco burrito

The origins of the San Francisco burrito can be traced back to Mission District taquerias of the 1960s, however some assert that the original San Francisco burritos began in the fields of Central Valley farmworkers. Other researchers trace the ancestry further back to 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. The typical San Francisco burrito is produced on an assembly line, and is characterized by a large stuffed tortilla, wrapped in aluminum foil which can include variations on Spanish rice, beans, a single main filling, and hot or mild salsa. For San Franciscans, the burrito has become an important part of hipster and Chicano culture.^{[citation needed]}

The San Francisco-style burrito has become immensely popular throughout the US, popularized by eateries like Chipotle Mexican Grill, Illegal Pete's, Qdoba and of course The Corner Store of Chatham, Massachusetts (Cape Cod).

[edit] Breakfast burrito

Southwestern cuisine, New Mexican cuisine in particular, has popularized the breakfast burrito. An entire American breakfast can be wrapped inside a 15-inch flour tortilla, accompanied by field-fresh, often very hot, green chile. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, guisado, or bacon. ^[5] 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. ^[6] By the 1990s, fast food restaurants caught on to the style, with Taco Bell and Carl's Jr. offering breakfast burritos (smaller in size) on their menus.

[edit] Others

In San Diego, California, "San Diego style" burritos are typically filled with a combination of carne asada, french fries, and salsa fresca. Despite this standard, Fred's Mexican Café, the Southern California, "San Diego style" Mexican restaurant chain, only offers a one pound "California burrito" composed of black beans, guacamole, lettuce, melted cheese, and pico de gallo, served on a plate, with the optional "wet" topping of enchilada sauce, melted cheese and sour cream. Fred's "San Diego style" appears to draw heavily upon the Los Angeles burrito style of the 1950s (see timeline).

The "Oregon Burrito" is very similar to the "San Diego style" burrito, but potatoes are used instead of french fries. This burrito is found at all branches of the Muchas Gracias fast food chain in Washington and Oregon. This burrito is quite popular with high school and college students in the Portland metropolitan area.

For author Linda Furiya, burritos evoke "pacifying" comfort food qualities that "soothe the soul". Furiya offers a unique recipe for the "Spirit-Lifting Burrito", containing Monterey Jack cheese, scrambled eggs, sauteed spinach, sesame seeds, black beans, rice, mung bean sprouts, sriracha sauce, cilantro and lime juice.^[7]

[edit] Research

Taco Bell research chef Anne Albertine experimented with grilling burritos to enhance portability. Albertine's grilling technique allowed large burritos to remain sealed without spilling their contents,^[8] a technique also used by some San Francisco taquerias.

Lean 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.^[9]

[edit] See also

• Wikibooks:Cookbook:Burrito
• Wrap (food)
• Navajo Taco

[edit] Further reading

• Thomsen, David. Wilson, Derek. (1998). Burritos! Hot on the Trail of the Little Burro. Gibbs Smith Publishers. ISBN 0-87905-835-8

[edit] References

[edit] External links