Burrito
Type | Wrap |
---|---|
Course | Breakfast, lunch, and dinner |
Place of origin | Mexico |
Serving temperature | Hot or room temperature |
Main ingredients | Flour tortillas, meat and beans or refried beans |
Ingredients generally used | Cheese, rice, lettuce, guacamole, salsa, sour cream |
Variations | Breakfast burrito, Mission burrito |
A burrito (English:
Burritos are filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or
.Burritos are often contrasted in present times with similar dishes such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas, which use corn masa tortillas and are covered in a savory sauce to be eaten with a fork and knife.
Etymology
The word burrito means "little donkey" in Spanish, the diminutive form of burro, or "donkey". The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a large burden.[8]
History
Before the development of the modern burrito, the
The precise origin of the modern burrito is not known, but there is evidence that in Mexico burrito was just another name, among others, for a taco, a rolled tortilla, whether corn or wheat, filled with meat or other ingredients. In the 1895 Diccionario de Mejicanismos by Feliz Ramos i Duarte, burrito was identified as the regional name given in the Mexican state of Guanajuato to what is known as a taco in other regions:[11][12]
“Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco."
“A rolled tortilla with meat or other ingredients inside, called 'coçito' in Yucatán and 'taco' in the city of Cuernavaca and in Mexico City.”
In his —Diccionario de Mejicanismos (1959)— Mexican linguist and philologist, Francisco J. Santamaría, identifies burrito as another name for a taco in the state of Guerrero, while in the State of Sinaloa it’s specifically a taco filled with salt:[3]
“En el Estado de Guerrero, taco, en el sentido de tortilla arrollada con comida adentro. En Yucatan le llaman coorto. En Sinaloa, taco de tortilla con sal”
“In the State of Guerrero, taco, in the sense of a rolled tortilla with food inside. In Yucatan they call it coorto.” In Sinaloa, a tortilla taco with salt.
The Dictionary of Mexican Spanish (Diccionario del Español de México) by the
In her book —Life in Mexico (1843)— Scottish noblewoman Frances Erskine Inglis states that in Michoacán the term ‘burro’ was the name given to a corn tortilla filled with cheese:[13]
”. . . the gentlemen from Morelia, suffering for their politeness in having escorted us, the two damsels of the bath, naiads of the boiling spring, pitying our hungry condition, came to offer their services; one asked me if I should like "to eat a burro in the mean time?" A burro being an ass, I was rather startled at the proposition, and assured her that I should infinitely prefer waiting a little longer before resorting to so desperate a measure. "Some people call them pecadoras," (female sinners!) said her sister. Upon this, the gentlemen came to our assistance, and burros or pecadoras were ordered forthwith. They proved to be hot tortillas, with cheese in them, and we found them particularly good.”
Being that ‘burrito’ was, originally, just a regional name for what is known as a ‘taco’ or ‘codzito‘ in other regions of Mexico, the use of both, corn and wheat flour tortillas was understandable. In fact, references to burritos made with corn tortillas appear as late as 1938 in California. Ana Bégué de Packman, author of the book —Early California Hospitality (1938)— wrote that corn and flour tortillas could be used interchangeably for making burritos.[14]
In modern day Mexico, wheat flour tortilla burritos are known as “tacos de harina” (wheat flour tacos) in Central and Southern Mexico.[4]
Folk History
Some have speculated that it may have originated with
An often repeated piece of
Another origin story tells of Ciudad Juárez in the 1940s, where a street food vendor created the tortilla-wrapped food to sell to poor children at a state-run middle school. The vendor would call the children his "burritos", because burro is a colloquial term for a dunce or dullard. Eventually, the somewhat derogatory but endearing term for the children was transferred to the food that they ate.[9]
In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles that later changed its name to
Development of regional varieties
Mexico
Burritos are a
Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional 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
Burritos are commonly called tacos de harina ("wheat flour tacos") in Central Mexico and Southern Mexico, and burritas (the feminine variation with 'a') in "northern-style" restaurants outside of
A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.[citation needed]
San Francisco Mission burrito
The origins of the Mission burrito or Mission-style burrito can be traced back to
Febronio Ontiveros claims to have offered the first retail burrito in San Francisco in 1961 at El Faro ("The Lighthouse"), a
San Diego
In the early 1960s, Roberto Robledo opened a tortilleria in San Diego and learned the restaurant business. Robledo began selling small bean burritos (or burrititos) at La Lomita in the late 1960s, and by 1970, he had established the first Roberto's Taco Shop. By 1999, Roberto's restaurants had expanded to a chain of 60 taco shops offering fresh burritos known for their distinctive quality. Hoping to draw on the prestige of Roberto's, new taco shops in San Diego began using the "-bertos" suffix, with names like Alberto's, Filiberto's, Hilberto's, and others.[21]: 166–169 [32]
The California burrito originated at an unknown -berto's named restaurant in San Diego in the 1980s.
The carne asada burrito is considered one of the regional foods of San Diego.
Los Angeles
The most basic version of this burrito consists of only beans and cheese; beyond this, there are the "
In addition to the version described, Los Angeles is also home to three burrito styles that can be said to fall under the category of Mexican
The existence of such a large truly
Variations and similar dishes
- A wet burrito is covered with a red melted shredded cheese on top. It is usually eaten from a plate using a knife and fork, rather than eaten with the hands.[61] This variety is sometimes called "smothered", "enchilada-style", mojado (Spanish for "wet"), or suizo ("Swiss"; used in Spanish to indicate dishes topped with cheese or cream). The Beltline Bar in Grand Rapids, Michigan, is said to have introduced the wet burrito in 1966.[62]
- A burrito bowl is not technically a burrito despite its name, as it consists of burrito fillings served without the tortilla. The fillings are placed in a bowl, and a layer of rice is put at the bottom.[63] In 2017, a Meal, Ready-to-Eat version of a burrito bowl was introduced.[64] It is not to be confused with a taco salad, which has a foundation of lettuce inside a fried tortilla (tostada).
- A Californian cuisine, and Tex-Mex.
- A
- A taco is similar to a burrito, but is served open rather than closed, is generally smaller, and is often made with corn tortillas rather than wheat tortillas.[66] The taco editor of Texas Monthly argues that burritos are a type of taco.[67]
- Dürüm is a Turkish wrap that is usually filled with typical doner kebab ingredients.
Gallery
-
A wet burrito
-
A steak burrito bowl
-
Asalsa
Research
Bean burritos, which are high in
See also
- Dürüm (a similar Turkish wrap)
- List of Mexican dishes
- List of tortilla-based dishes
- Sushi burrito or sushirrito
- French tacos
- Kati roll
References
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Further reading
- Ellman, Mark; Santos, Barbara (2003). Maui Tacos Cookbook. Pendulum Publishing. ISBN 0-9652243-3-3.
- Fox, Peter (July 2, 1998). "Burrito Search". National Public Radio. Archived from the original(RealMedia) on November 13, 1999.
- Fox, Peter (July 17, 1998). "Burrito Odyssey" (RealMedia). National Public Radio.
- Fox, Peter (July 31, 1998). "Burrito". National Public Radio. Archived from the original(RealMedia) on October 2, 1999.
- Fox, Peter (August 12, 1998). "Burrito Trail" (RealMedia). National Public Radio.
- Fox, Peter (September 3, 1998). "End of the Burrito Trail" (RealMedia). National Public Radio.
- Fox, Peter (November 4, 1998). "Burritos: A Search For Beginnings". Food. The Washington Post. pp. E.01.
- Gold, Jonathan (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. Macmillan. ISBN 0-312-26723-1.
- Johnson, Lisa (2006). Mind Your X's and Y's: Satisfying the 10 Cravings of a New Generation of Consumers. Free Press. ISBN 0-7432-7750-3.
- Sparks, Pat; Swanson, Barbara (1993). Tortillas!. Macmillan. ISBN 0-312-08912-0.
- Thomsen, David; Wilson, Derek (1998). Burritos! Hot on the Trail of the Little Burro. Gibbs Smith Publishers. ISBN 0-87905-835-8.
- Young, Marc (February 25, 2005). "Bringing the Burrito to Berlin". Culture & Lifestyle. Deutsche Welle. Retrieved February 18, 2008.