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A burrito is a Mexican and Tex-Mex meal that originated in California cuisine and consists of a flour tortilla wrapped around various contents in a sealed cylindrical shape. To soften the tortilla, make it more malleable, and let it to stick to itself when wrapped, it is occasionally briefly toasted or steamed. Burritos are commonly eaten by hand since the contents are kept together by the tight covering. Burritos can also be served “wet,” meaning that they are slathered in a savory and spicy sauce and eaten with a fork and knife.

Burritos are often filled with a savory filling, such as chicken, beef, or pig, and a variety of additional ingredients such as rice, cooked beans (either whole or refried), lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

Burritos are sometimes compared to other, similar cuisines such as tacos, which are made by folding a tiny hand-sized tortilla in half over the contents rather than wrapping and sealing them, or enchiladas, which are made using maize masa tortillas and served with a fork and knife.

Before the invention of the contemporary burrito, the Maya culture of Mexico employed corn tortillas to wrap dishes with chili peppers, tomatoes, mushrooms, squash, and avocados as early as 1500 B.C. Historically, the Pueblo peoples of the Southwest of the United States fashioned tortillas filled with beans and meat sauce and cooked in a similar manner to the contemporary burrito. However, rather than the current burrito, these preparations might be credited with giving birth to the simpler taco.

The contemporary burrito’s precise origin is unknown. The burrito or taco was identified as a regional item from the Mexican state of Guanajuato and defined as “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 Some believe it began with the vaqueros, or cowboys, of northern Mexico in the nineteenth century.

The story of a guy called Juan Méndez, who served tacos from a street stand in Ciudad Juárez’s Bella Vista area during the Mexican Revolution (1910″1921), while transporting himself and his food on a donkey, is a popular folk tale. Méndez covered the dish in giant handmade flour tortillas underneath a tiny tablecloth to keep it warm. The word “burrito” was subsequently adopted as the name for these huge tacos as the “meal of the burrito” (i.e., “food of the little donkey”) gained in popularity.

Another myth talks of a street food seller in Ciudad Juárez in the 1940s who invented the tortilla-wrapped dish to sell to disadvantaged youngsters in a state-run middle school. Because burro is a slang word for a dunce or dullard, the seller would refer to the youngsters as his “burritos.” The slightly disparaging, yet adorable moniker for the youngsters was eventually translated to the meals they ate.

Alejandro Borquez founded the Sonora Cafe in Los Angeles in 1923, which eventually became known as El Cholo Spanish Cafe. Burritos originally debuted on American restaurant menus in the 1930s at Los Angeles’ El Cholo Spanish Cafe. Burritos were first referenced in the American media in 1934, when they appeared in historian Erna Fergusson’s Mexican Cookbook, a compendium of regional foods from New Mexico. A frozen burrito was invented in Southern California in 1956.: 192

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