Burrito: Difference between revisions - Wikipedia
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A '''burrito''' ({{IPAc-en|lang|b|ə|ˈ|r|iː|t|oʊ}}, {{IPA-es|buˈrito|lang|Burritos.ogg|}})<ref>{{Cite book |last1=Bayless |first1=Rick |url=https://books.google.com/books?id=lCkXPPSrXXEC&pg=PT197 |title=Authentic Mexican: Regional Cooking from the Heart of Mexico |last2=Bayless |first2=Deann Groen |last3=Hirsheimer |first3=Christopher |publisher=HarperCollins |year=2007 |isbn=978-0-06-137326-8 |page=197 |access-date=January 1, 2022 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703234616/https://books.google.com/books?id=lCkXPPSrXXEC&pg=PT197 |url-status=live }}</ref> is a dish in [[Mexican cuisine|Mexican]]<ref>{{Cite book |last=Ramos y Duarte |first=Féliz |url=https://books.google.com/books?id=u2xQAAAAMAAJ&q=burrito |title=Diccionario de Mejicanismos |publisher=Imprenta de Eduardo Dublan |year=1895 |page=98}}<br/>{{Cite book |last=Pilcher |first=Jeffrey M. |title=[[Planet Taco: A Global History of Mexican Food]] |date=2012 |publisher=[[Oxford University Press]] |isbn=978-0-19-991158-5 |pages=[https://books.google.com/books?id=UJskrNcyLGkC&pg=PA46 46]–[https://books.google.com/books?id=UJskrNcyLGkC&pg=PA47 47]}}<br/>{{Cite book |last=Arreola |first=Daniel D. |title=[[Tejano South Texas: A Mexican American Cultural Province]] |date=1 January 2010 |publisher=[[University of Texas Press]] |isbn=978-0-292-79314-9 |pages=[https://books.google.com/books?id=RX_tNHHnGGIC&pg=PA174 174]–[https://books.google.com/books?id=RX_tNHHnGGIC&pg=PA175 175]}}<br/>{{Cite book |last=Miers |first=Thomasina |url=https://books.google.com/books?id=foI4AgAAQBAJ&pg=PT74 |title=Wahaca - Mexican Food at Home |date=21 June 2012 |publisher=Hodder & Stoughton |isbn=978-1-4447-5692-0 |pages=74–75}}</ref> and [[Tex-Mex cuisine]]<ref>{{Cite book |last=Anand |first=Karen |url=https://books.google.com/books?id=BWw-61xANqoC&pg=PA28 |title=International Cooking With Karen Anand |date=2005 |publisher=Popular Prakashan |isbn=978-81-7154-908-5 |page=28 |access-date=October 15, 2020 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703234611/https://books.google.com/books?id=BWw-61xANqoC&pg=PA28 |url-status=live }}<br/>{{Cite book |last1=Prandoni |first1=Anna |url=https://books.google.com/books?id=UWUdcASDk_kC&q=burritos+comida+texmex&pg=PT16 |title=Los Sabores de la Cocina Tex-Mex |last2=Zago |first2=Fabio |date=2013 |publisher=Parkstone International |isbn=978-84-315-5500-9 |language=es |access-date=October 15, 2020 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703234609/https://books.google.com/books?id=UWUdcASDk_kC&q=burritos+comida+texmex&pg=PT16 |url-status=live }}<br/>{{Cite book |last=Armendariz Sanz |first=Jose Luis |url=https://books.google.com/books?id=LqNQAgAAQBAJ&q=burritos+comida+texmex&pg=PA86 |title=Gastronomía y nutrición |publisher=Ediciones Paraninfo, S.A. |isbn=978-84-9732-440-3 |page=86 |language=es |access-date=October 15, 2020 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703234610/https://books.google.com/books?id=LqNQAgAAQBAJ&q=burritos+comida+texmex&pg=PA86 |url-status=live }}</ref> that took form in [[Ciudad Juárez]], consisting of a [[flour tortilla]] wrapped into a sealed cylindrical shape around various ingredients.<ref>{{Cite book |last=Griffith |first=Dotty |url=https://books.google.com/books?id=MnpFDwAAQBAJ&pg=PA140 |title=The Ultimate Tortilla Press Cookbook: 125 Recipes for All Kinds of Make-Your-Own Tortillas--and for Burritos, Enchiladas, Tacos, and More |date=9 January 2018 |publisher=Harvard Common Press |isbn=978-0-7603-5488-9 |page=140 |access-date=April 6, 2018 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703234610/https://books.google.com/books?id=MnpFDwAAQBAJ&pg=PA140 |url-status=live }}<br/>{{Cite book |last=Morton |first=Paula E. |url=https://books.google.com/books?id=Q_Y6BAAAQBAJ&pg=PA117 |title=Tortillas: A Cultural History |date=15 October 2014 |publisher=UNM Press |isbn=978-0-8263-5215-6 |page=117 |access-date=April 6, 2018 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703234610/https://books.google.com/books?id=Q_Y6BAAAQBAJ&pg=PA117 |url-status=live }}<br/>{{Cite book |last1=Sparks |first1=Pat |url=https://books.google.com/books?id=lYV77mWEV7sC&pg=PA100 |title=Tortillas!: 75 Quick and Easy Ways to Turn Simple Tortillas Into Healthy Snacks and Mealtime Feasts |last2=Swanson |first2=Barbara |date=15 March 1993 |publisher=St. Martin's Press |isbn=978-0-312-08912-2 |page=100 |access-date=April 6, 2018 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703235116/https://books.google.com/books?id=lYV77mWEV7sC&pg=PA100 |url-status=live }}</ref> The tortilla is sometimes lightly [[grilled]] or [[steamed]] to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.
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 [[Refried beans|refried]]), vegetables, such as lettuce and tomatoes, cheese, and condiments such as [[salsa (sauce)|salsa]], [[pico de gallo]], [[guacamole]], or [[Crema (dairy product)|crema]].
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==Etymology==
The word ''burrito'' means "little [[donkey]]" in [[Spanish language|Spanish]], the diminutive form of ''[[wikt:burro|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.<ref name="Duggan">{{Cite news |last=Duggan |first=Tara |date=2001-04-29 |title=The Silver Torpedo |publisher=San Francisco Chronicle |url=http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/04/29/CM162769.DTL |access-date=24 April 2007 |archive-date=February 27, 2009 |archive-url=https://web.archive.org/web/20090227141330/http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/04/29/CM162769.DTL |url-status=live }}</ref>
==History==
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The precise origin of the modern burrito is not known. In the 1895 {{Lang|es|Diccionario de Mejicanismos}} by Feliz Ramos i Duarte, the burrito or taco was identified as a [[Regional food|regional item]] from the Mexican state of [[Guanajuato]] and defined as "{{Lang|es|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 '{{Lang|es|coçito}}' in Yucatán and '{{Lang|es|taco}}' in the city of Cuernavaca and in Mexico City).<ref name="Cumo2015" /><ref>{{Cite book |last=Ramos y Duarte |first=Féliz |url=https://books.google.com/books?id=u2xQAAAAMAAJ&q=burrito |title=Diccionario de Mejicanismos |publisher=Imprenta de Eduardo Dublan |year=1895 |page=98}}</ref> Some have speculated that it may have originated with ''[[vaqueros]],'' the cowboys of [[northern Mexico]] in the 19th century.<ref name = Morales /><ref name="Cumo2015">{{Cite book |last=Cumo |first=Christopher |url=https://books.google.com/books?id=WqfACQAAQBAJ&pg=PT75 |title=Foods that Changed History: How Foods Shaped Civilization from the Ancient World to the Present |date=30 June 2015 |publisher=ABC-CLIO |isbn=978-1-4408-3537-7 |pages=75–76}}</ref>
An often repeated piece of [[folk history]] is the story of a man named Juan Méndez who sold tacos at a street stand in the Bella Vista neighborhood of [[Ciudad Juárez]] during the [[Mexican Revolution]] period (1910–1921), while using a donkey as a transport for himself and his food.<ref>See, e.g., {{Cite book |last=van Berkmoes |first=Ryan |url=https://books.google.com/books?id=W0DdKx5nJiYC&q=mendez&pg=PA101 |title=California Trips |publisher=Lonely Planet |year=2009 |isbn=978-1-74220-390-4 |access-date=October 15, 2020 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703235111/https://books.google.com/books?id=W0DdKx5nJiYC&q=mendez&pg=PA101 |url-status=live }}</ref> To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the ''burrito''" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.<ref name="Morales" />
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.<ref name="Morales" />
In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles that later changed its name to [[El Cholo Spanish Cafe]].<ref name="shindler">{{Cite book |last=Shindler |first=Merrill |url=http://www.findarticles.com/p/articles/mi_m5072/is_8_23/ai_70885200 |title=Comfort Food |date=February 2001 |work=Los Angeles Business Journal |access-date=2010-11-28 |archive-url=https://web.archive.org/web/20050520231428/http://www.findarticles.com/p/articles/mi_m5072/is_8_23/ai_70885200 |archive-date=2005-05-20 |url-status=live}}</ref> Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s.<ref name="Smith2004">{{Cite book |last=Smith |first=Andrew F. |title=The Oxford Encyclopedia of Food and Drink in America |publisher=[[Oxford University Press]] |year=2004 |isbn=0-19-515437-1 |volume=1 |page=171}}</ref> Burritos were mentioned in the [[Media of the United States|U.S. media]] for the first time in 1934,<ref name="Smith">{{Cite book |last=Smith |first=Andrew F. |title=Cultural and Historical Aspects of Foods |publisher=Corvallis: Oregon State University |year=1999 |editor-last=Mary Wallace Kelsey |pages=183–203 |chapter=Tacos, Enchiladas and Refried Beans: The Invention of Mexican-American Cookery |editor-last2=ZoeAnn Holmes |chapter-url=http://food.oregonstate.edu/ref/culture/latinamerica/mexico_smith.html |archive-url=https://web.archive.org/web/20120206165621/http://food.oregonstate.edu/ref/culture/latinamerica/mexico_smith.html |archive-date=2012-02-06}}</ref> appearing in the ''Mexican Cookbook'', a collection of regional recipes from [[New Mexico]] that was written by historian [[Erna Fergusson]].<ref name="Smith2007">{{Cite book |last=Smith |first=Andrew F. |url=https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/75 |title=The Oxford Companion to American Food and Drink |publisher=[[Oxford University Press]] |year=2007 |isbn=978-0-19-530796-2 |page=[https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/75 75]}}</ref> In 1956, a [[Frozen food|frozen]] burrito was developed in [[Southern California]].<ref>{{Cite news |last=Edwards |first=Phil |date=1 May 2015 |title=How the burrito conquered America |work=Vox |url=https://www.vox.com/2015/5/1/8525335/burrito-history-invention-america |access-date=5 May 2018 |archive-date=May 6, 2018 |archive-url=https://web.archive.org/web/20180506104441/https://www.vox.com/2015/5/1/8525335/burrito-history-invention-america |url-status=live }}<br/>{{Cite news |last=Luna |first=Nancy |date=19 July 2007 |title=Burrito king grows from frozen to fine dining |work=The Orange County Register |url=https://www.ocregister.com/2007/07/19/burrito-king-grows-from-frozen-to-fine-dining/ |access-date=5 May 2018 |archive-date=May 6, 2018 |archive-url=https://web.archive.org/web/20180506110818/https://www.ocregister.com/2007/07/19/burrito-king-grows-from-frozen-to-fine-dining/ |url-status=live }}</ref><ref name="Arellano" />{{rp|192}}
==Development of regional varieties==
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The origins of the Mission burrito or Mission-style burrito can be traced back to [[San Francisco]], in the [[Mission District, San Francisco|Mission District]] [[taquería]]s of the 1960s and 1970s. This type of burrito is produced on a steam table [[assembly line]], and is characterized by a large stuffed flour tortilla wrapped in aluminum foil, and may include fillings such as [[carne asada]] (beef), Mexican-style rice, whole beans (not {{Lang|es|refritos}}), sour cream and onion.
{{Anchor|Super burrito}}Febronio Ontiveros claims to have offered the first retail burrito in San Francisco in 1961 at {{Lang|es|El Faro}} ("The Lighthouse"), a [[Grocery store|corner grocery store]] on Folsom Street. Ontiveros claims credit for inventing the "'''super burrito'''", a style which may have led to the early development of the "San Francisco style". This innovative style involves the addition of rice, sour cream and guacamole to the standard burrito of meat, beans, and cheese.<ref name="Roemer">{{Cite news |last=Roemer |first=John |date=1993-05-05 |title=Cylindrical God |publisher=SF Weekly}}</ref><ref name="chron_20060913">{{Cite news |last=Addison |first=Bill |date=13 September 2006 |title=In search of the transcendent taqueria / Our critic puts 85 beloved Bay Area burrito joints to the test |work=San Francisco Chronicle |url=http://www.sfgate.com/bayarea/article/In-search-of-the-transcendent-taqueria-Our-2488955.php |access-date=7 July 2015 |archive-date=July 7, 2015 |archive-url=https://web.archive.org/web/20150707122404/http://www.sfgate.com/bayarea/article/In-search-of-the-transcendent-taqueria-Our-2488955.php |url-status=live }}</ref> The Mission burrito emerged as a regional culinary movement during the 1970s and 1980s. The popularity of San Francisco-style burritos has grown locally at [[Mission Street]] taquerias like {{Lang|es|El Farolito}}, and nationally at chains like [[Chipotle Mexican Grill]],<ref>{{Cite news |last=Slodysko |first=Brian |date=2008-06-25 |title=Chipotle serves up free burritos and drinks |publisher=[[Lancaster Eagle-Gazette]] |url=http://www.lancastereaglegazette.com/apps/pbcs.dll/article?AID=200880625027 |access-date=28 June 2008}}{{dead link|date=June 2016|bot=medic}}{{cbignore|bot=medic}}</ref> [[Illegal Pete's]], [[Chevys Fresh Mex|Chevy's Fresh Mex]], Freebirds World Burrito, [[Qdoba Mexican Grill|Qdoba]], and [[Barberitos]]. [[Chili's]] had a brief stint with "Fresh Mex" foods and burritos between 2015 and 2017.<ref>{{Cite news |date=2015-07-28 |title=Chili's to roll out burritos |work=Nation's Restaurant News |url=http://www.nrn.com/casual-dining/chili-s-roll-out-burritos |access-date=2018-02-11 |archive-date=February 12, 2018 |archive-url=https://web.archive.org/web/20180212083332/http://www.nrn.com/casual-dining/chili-s-roll-out-burritos |url-status=live }}<br/>{{Cite news |last=Pennell |first=Julie |title=Chili's is getting rid of a bunch of menu items |language=en |work=TODAY.com |url=https://www.today.com/food/chili-s-cutting-75-menu-items-t116178 |access-date=2018-02-11 |archive-date=February 12, 2018 |archive-url=https://web.archive.org/web/20180212084354/https://www.today.com/food/chili-s-cutting-75-menu-items-t116178 |url-status=live }}</ref> In 1995, World Wrapps opened in San Francisco's [[Marina District, San Francisco|Marina District]] and brought a burrito-inspired [[wrap (sandwich)|wrap]] style to the restaurant industry.<ref>{{Cite news |last=Hanson |first=Gayle M.B. |date=1996-12-02 |title=It's a Wrap! California offers America the next food craze |publisher=Insight on the News |url=http://findarticles.com/p/articles/mi_m1571/is_n45_v12/ai_18917409 |access-date=25 April 2007 |archive-date=November 14, 2010 |archive-url=https://web.archive.org/web/20101114141848/http://findarticles.com/p/articles/mi_m1571/is_n45_v12/ai_18917409/ |url-status=live }}</ref>
===San Diego===
[[File:Carne-asada-burrito.jpg|thumb|Contents of a [[carne asada]] burrito]]
[[San Diego]]-style burritos include "'''California burritos'''" and carne asada burritos. The style has been described by [[food writers]] as an "austere meal of meat, cheese and salsa", a contrast to the Mission-style burrito, which is typically larger and always contains more ingredients.<ref>{{Cite book |url=https://books.google.com/books?id=4mFXOSZmPQ4C&pg=PT201 |title=The Rough Guide to San Francisco and the Bay Area |date=17 January 2013 |publisher=Rough Guides Limited |isbn=978-1-4053-9039-2 |page=201 |access-date=April 7, 2018 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703235111/https://books.google.com/books?id=4mFXOSZmPQ4C&pg=PT201 |url-status=live }}</ref> A significant subgroup of Mexican restaurants in San Diego serves burritos described as "no-frills" and, in contrast to Mission-style burritos, the assembly line is not used.<ref name="Arellano">{{Cite book |last=Arellano |first=Gustavo |url=https://books.google.com/books?id=mbUwNDfOBxQC |title=Taco USA: How Mexican Food Conquered America |date=16 April 2013 |publisher=Simon and Schuster |isbn=978-1-4391-4862-4 |access-date=October 29, 2015 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703235115/https://books.google.com/books?id=mbUwNDfOBxQC |url-status=live }}</ref>{{rp|165}}<ref name="Cumo2015-40">{{Cite book |last=Cumo |first=Christopher Martin |url=https://books.google.com/books?id=WqfACQAAQBAJ&pg=PA40 |title=Foods that Changed History: How Foods Shaped Civilization from the Ancient World to the Present: How Foods Shaped Civilization from the Ancient World to the Present |date=30 June 2015 |publisher=ABC-CLIO |isbn=978-1-4408-3537-7 |page=40 |access-date=April 7, 2018 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703235112/https://books.google.com/books?id=WqfACQAAQBAJ&pg=PA40 |url-status=live }}</ref>
In the early 1960s, Roberto Robledo opened a ''[[tortilleria]]'' in San Diego and learned the restaurant business. Robledo began selling small bean burritos (or {{Lang|es|burrititos}}) at {{Lang|es|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.<ref name="Arellano" />{{rp|166–169}}<ref>{{Cite news |last=Williams |first=Jack |date=1999-06-20 |title=Roberto Robledo, 70; made chain of Roberto's taco shops an institution |work=San Diego Union-Tribune}}</ref>
[[File:Lolita's CA burrito.jpg|alt=A burrito sliced in half containing carne asada, fries, cheese, and sour creme|left|thumb|Contents of a California burrito]]
The California burrito originated at an unknown -berto's named restaurant in San Diego in the 1980s.<ref name="Arellano" />{{rp|165, 168}} The Fresh MXN chain (formerly Santana's) also claimed to be the originator of the California burrito.<ref>{{Cite journal |last=Sobel |first=Ben |date=25 September 2013 |title=Move Over, Ramen Burger: The French Fry-stuffed Burrito Is California's Secret Frankenfood |url=https://www.gq.com/blogs/the-q/2013/09/move-over-ramen-burger-the-french-fry-stuffed-burrito-is-californias-secret-frankenfood.html |journal=GQ |publisher=Conde Nast |access-date=28 May 2015 |archive-date=May 29, 2015 |archive-url=https://web.archive.org/web/20150529092342/http://www.gq.com/blogs/the-q/2013/09/move-over-ramen-burger-the-french-fry-stuffed-burrito-is-californias-secret-frankenfood.html |url-status=live }}</ref> The earliest-known published mention was in a 1995 article in the ''[[Albuquerque Tribune]]''.<ref>{{Cite news |last=Arellano |first=Gustavo |date=13 May 2011 |title=When Did the California Burrito Become the California Burrito? |work=OC Weekly |url=http://blogs.ocweekly.com/stickaforkinit/2011/05/when_and_wheree_did_san_diegos.php |url-status=dead |access-date=22 June 2011 |archive-url=https://web.archive.org/web/20110628125557/http://blogs.ocweekly.com/stickaforkinit/2011/05/when_and_wheree_did_san_diegos.php |archive-date=28 June 2011 |df=dmy-all}}</ref> The California burrito<ref name="Arellano2">{{Cite news |last=Arellano |first=Gustavo |date=2010-06-17 |title=The California Challenge at Pepe's |publisher=OC Weekly |url=http://www.ocweekly.com/2010-06-17/food/hole-in-the-wall-pepes-mexican-food/ |url-status=dead |access-date=24 November 2010 |archive-url=https://web.archive.org/web/20150924071042/http://www.ocweekly.com/2010-06-17/food/hole-in-the-wall-pepes-mexican-food/ |archive-date=24 September 2015 |df=dmy-all}}</ref> typically consists of chunks of carne asada meat, [[French fries]], cheese, and either [[cilantro]], [[pico de gallo]], sour cream, onion, or [[guacamole]] (or some combination of these five).<ref name="Arellano" />{{rp|153}}<ref name="Lee">{{Cite news |last=Lee |first=Mike |date=13 July 2009 |title=Burritos aren't safe on their plate |publisher=San Diego Union-Tribune |url=http://www.utsandiego.com/news/2009/jul/13/1n13burrito234047-burritos-arent-safe-their-plate/ |access-date=10 January 2015 |archive-date=June 3, 2015 |archive-url=https://web.archive.org/web/20150603200800/http://www.utsandiego.com/news/2009/jul/13/1n13burrito234047-burritos-arent-safe-their-plate/ |url-status=live }}</ref><ref name="Hiss">{{Cite book |last=Hiss |first=Mark |url=https://books.google.com/books?id=EpOL7Ml2mrMC&q=%22california+burrito%22&pg=PA13 |title=Frommer's San Diego 2011 |date=2010-08-06 |isbn=978-0-470-92916-2 |page=13 |access-date=October 15, 2020 |archive-date=July 3, 2023 |archive-url=https://web.archive.org/web/20230703235113/https://books.google.com/books?id=EpOL7Ml2mrMC&q=%22california+burrito%22&pg=PA13 |url-status=live }}</ref><ref>{{Cite journal |last=Hauck-Lawson |first=Annie S. |year=1998 |title=When Food is the Voice: A Case Study of a Polish-American Woman |journal=Journal for the Study of Food and Society |publisher=Association for the Study of Food and Society |volume=2 |issue=6 |page=23 |doi=10.2752/152897998786690592}}<br/>{{Cite journal |last=<!--Staff writer(s); no by-line.--> |date=2000 |title=Don Carlos Taco Shop |url=https://books.google.com/books?id=yAckAQAAIAAJ&q=%22Sour+Cream%22+%22California+Burrito%22+%22San+Diego%22 |journal=San Diego Magazine |publisher=San Diego Magazine Publishing Company |page=67 |access-date=10 January 2015 |archive-date=July 4, 2023 |archive-url=https://web.archive.org/web/20230704000117/https://books.google.com/books?id=yAckAQAAIAAJ&q=%22Sour+Cream%22+%22California+Burrito%22+%22San+Diego%22 |url-status=live }}<br/>{{Cite book |last1=Berkmoes |first1=Ryan Ver |url=https://books.google.com/books?id=W0DdKx5nJiYC&pg=PA105 |title=Lonely Planet California Trips |last2=Averbuck |first2=Alexis |last3=Bender |first3=Andrew |last4=Bing |first4=Alison |last5=Cavalieri |first5=Nate |last6=Channell |first6=Dominique |last7=Kohn |first7=Beth |date=1 October 2010 |publisher=Lonely Planet |isbn=978-1-74220-390-4 |page=105 |access-date=October 29, 2015 |archive-date=July 4, 2023 |archive-url=https://web.archive.org/web/20230704000122/https://books.google.com/books?id=W0DdKx5nJiYC&pg=PA105 |url-status=live }}<br/>{{Cite news |last=Cappello |first=Nile |date=22 July 2013 |title=California Burrito: Get To Know This Local Favorite |work=Huffington Post |url=http://www.huffingtonpost.com/2013/07/22/california-burrito_n_3625554.html |access-date=10 January 2015 |archive-date=January 11, 2015 |archive-url=https://web.archive.org/web/20150111015110/http://www.huffingtonpost.com/2013/07/22/california-burrito_n_3625554.html |url-status=live }}</ref> The ingredients are similar to those used in the "[[carne asada fries]]" dish, and it is considered a staple of the [[Culture of San Diego, California#Cuisine|local cuisine]] of San Diego.<ref>See for example: {{Cite book |last1=Berkmoes |first1=Ryan |title=California Trips |last2=Benson |first2=Sara |publisher=Lonely Planet |year=2009 |isbn=978-1-74179-727-5 |chapter=California Iconic Trips: A Burrito Odyssey}}</ref><ref name="IPike3OCT12" /> With the merging of French fries and more traditional burrito fillings, the California burrito is an example of [[Fusion cuisine|fusion border food]].<ref name="Cumo2015-40" /><ref name="IPike3OCT12">{{Cite news |last=Pike |first=Ian |date=3 October 2012 |title=The California Burrito, Part 1: Potatoes? |work=San Diego Reader |url=http://www.sandiegoreader.com/weblogs/feast/2012/oct/03/the-california-burrito-part-1-potatoes/ |access-date=29 December 2012 |archive-date=January 8, 2014 |archive-url=https://web.archive.org/web/20140108234605/http://www.sandiegoreader.com/weblogs/feast/2012/oct/03/the-california-burrito-part-1-potatoes/ |url-status=live }}</ref><ref name="Ryan">{{Cite journal |last=Ryan |first=Richard |date=Winter 2003 |title=Is it border cuisine, or merely a case of NAFTA indigestion? |volume=6 |issue=2 |pages=21–30 |doi=10.2752/152897903786769607 |periodical=Journal for the Study of Food and Society |s2cid=143599750}}</ref> The California burrito has also been described as a "trans-class" food item, as it is regularly consumed by people across [[Socioeconomics|socioeconomic]] lines.<ref>{{Cite journal |last=Wyer |first=Sarah C. |date=Fall 2014 |title=The San Diego Burrito |url=http://digest.champlain.edu/vol3_issue2/rn3_2_2.html |url-status=live |journal=Digest |publisher=Chaplain College |volume=3 |issue=2 |archive-url=https://web.archive.org/web/20150529091139/http://digest.champlain.edu/rn3_2_2.html |archive-date=May 29, 2015 |access-date=May 29, 2015}}</ref> Variants of this burrito may add [[Shrimp (food)|shrimp]] ([[surf and turf]]),<ref>{{Cite news |last=Hanson |first=Carly |date=6 October 2011 |title=Finding USD's favorite burritos |work=USD Vista |url=http://www.theusdvista.com/mobile/arts-culture/finding-usd-s-favorite-burritos-1.2634644 |url-status=dead |access-date=28 December 2012 |archive-url=https://archive.today/20130204182605/http://www.theusdvista.com/mobile/arts-culture/finding-usd-s-favorite-burritos-1.2634644 |archive-date=4 February 2013 }}<br/>{{Cite web |last=<!--Staff writer(s); no by-line.--> |title=San Diego Travel Guide |url=http://www.travelchannel.com/destinations/san-diego/san-diego-travel-guide |website=Travel Channel |publisher=Scripps Networks, LLC |access-date=December 28, 2012 |archive-date=March 14, 2014 |archive-url=https://web.archive.org/web/20140314132104/http://www.travelchannel.com/destinations/san-diego/san-diego-travel-guide |url-status=live }}<br/>{{Cite news |last=Deal |first=Chad |title=Burrito Barato: Surfin' California at Lucha Libre |work=San Diego Reader |url=http://www.sandiegoreader.com/weblogs/feast/2011/jul/16/burrito-barato-surfin-california-at-lucha-libre/ |access-date=28 December 2012 |archive-date=July 30, 2013 |archive-url=https://web.archive.org/web/20130730141740/http://www.sandiegoreader.com/weblogs/feast/2011/jul/16/burrito-barato-surfin-california-at-lucha-libre/ |url-status=live }}</ref> or substitute [[carnitas]] (pork)<ref>{{Cite news |last=Hinton |first=Matt |date=5 May 2011 |title=10 great places to bite into a big burrito |work=USA Today |url=http://travel.usatoday.com/destinations/10great/story/2011/04/10-great-places-to-bite-into-a-burrito/46613296/1 |access-date=28 December 2012 |archive-date=September 4, 2012 |archive-url=https://web.archive.org/web/20120904061924/http://travel.usatoday.com/destinations/10great/story/2011/04/10-great-places-to-bite-into-a-burrito/46613296/1 |url-status=live }}</ref> or [[Chicken meat|chicken]]<ref name="IPike3OCT12" /> for carne asada.
The {{Lang|es|carne asada burrito}} is considered one of the regional foods of San Diego.<ref>{{Cite book |url=https://archive.org/details/isbn_9780307480583/page/23 |title=Fodor's Essential USA: Spectacular Cities, Natural Wonders, and Great American Road Trips |publisher=Fodor's Travel |year=2011 |isbn=978-0-307-48058-3 |editor-last=Matthew Lombardi |page=[https://archive.org/details/isbn_9780307480583/page/23 23] |editor-last2=Eric Wechter}}</ref> Carolynn Carreno has said that to San Diegans, "carne asada burritos are as integral to the experience of the place as a slice of ([[New York-style pizza|pizza]]) pie is to a New Yorker."<ref>{{Cite news |last=Carreno |first=Carolynn |date=November 10, 2004 |title=The Wrap that Ate L.A. |work=Los Angeles Times |url=http://articles.latimes.com/2004/nov/10/food/fo-burrito10 |access-date=17 January 2013 |archive-date=April 12, 2013 |archive-url=https://web.archive.org/web/20130412015152/http://articles.latimes.com/2004/nov/10/food/fo-burrito10 |url-status=live }}</ref> The San Diego-style carne asada burrito is served with chunks of [[carne asada]], [[guacamole]], and [[pico de gallo]] salsa.<ref name="Weisbrod">{{Cite news |last=Weisbrod |first=Justin |date=2008-03-18 |title=Burritology 101: What lies beneath the tortilla |publisher=The Daily Aztec |url=http://www.thedailyaztec.com/2.7448/burritology-101-what-lies-beneath-the-tortilla-1.793963 |url-status=dead |archive-url=https://web.archive.org/web/20090601165319/http://www.thedailyaztec.com/2.7448/burritology-101-what-lies-beneath-the-tortilla-1.793963 |archive-date=June 1, 2009}}</ref><ref name="Billing">{{Cite web |last=Billing |first=Karen |date=2007-08-17 |title=Roberto's restaurant provides beach burrito bliss |url=http://www.robertos.us/articles.php |website=Del Mar Times|archive-url=https://web.archive.org/web/20140403204515/http://www.robertos.us/articles.php |archive-date=April 3, 2014 }}, 15 Jan 2013.)</ref> This "wall-to-wall" use of meat contrasts to burrito styles that use rice and beans as filler ingredients.<ref>{{Cite news |last=Kalk Derby |first=Samara |date=February 27, 2014 |title=Get Some Burritos offers "San Diego-style" burritos in Madison |work=Wisconsin State Journal |url=http://host.madison.com/entertainment/dining/reviews/restaurant-review-get-some-burritos-offers-san-diego-style-burritos/article_ddaeedd3-d914-5b62-92e8-f21eb59ee3e4.html#ixzz3bYIJXkpz |access-date=May 29, 2015 |archive-date=July 7, 2015 |archive-url=https://web.archive.org/web/20150707115615/http://host.madison.com/entertainment/dining/reviews/restaurant-review-get-some-burritos-offers-san-diego-style-burritos/article_ddaeedd3-d914-5b62-92e8-f21eb59ee3e4.html#ixzz3bYIJXkpz |url-status=live }}</ref>
===Los Angeles===
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==Variations and similar dishes==
{{anchor|Wet burrito}}
*A '''wet burrito''' is covered with a red [[chili sauce]] similar to a [[red enchilada sauce]], with [[melted shredded cheese]] on top. It is usually eaten from a plate using a [[Kitchen utensil|knife and fork]], rather than eaten with the hands.<ref>Palmatier, Robert Allen. (2000) [https://archive.org/details/isbn_0313314365/page/372 <!-- quote="wet burrito". --> Food: a dictionary of literal and nonliteral terms] Greenwood Press. p. 372.</ref> This variety is sometimes called "smothered", "[[enchilada]]-style", ''[[wiktionary:mojado|mojado]]'' (Spanish for "wet"), or {{Lang|es|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.<ref>{{Cite web |title=Our History {{!}} Beltline Bar |url=http://www.beltlinebar.com/about-us |url-status=dead |archive-url=https://web.archive.org/web/20170420105142/http://www.beltlinebar.com/about-us |archive-date=2017-04-20 |access-date=2016-09-02 |website=www.beltlinebar.com }}<br/>{{Cite web |title=Beltline Bar {{!}} Local First |url=http://www.localfirst.com/directory/beltline-bar |access-date=2016-09-02 |website=www.localfirst.com |archive-date=September 16, 2016 |archive-url=https://web.archive.org/web/20160916010950/http://www.localfirst.com/directory/beltline-bar |url-status=dead }}<br/>{{Cite web |title=Grand Rapids Magazine : Online Feature June 2015 |url=http://www.grmag.com/features/08-15/08-15.htm |url-status=dead |archive-url=https://web.archive.org/web/20161013055129/http://www.grmag.com/features/08-15/08-15.htm |archive-date=2016-10-13 |access-date=2016-09-02 |website=www.grmag.com }}</ref>
{{anchor|Burrito bowl}}
*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.<ref>{{Cite book |url=https://books.google.com/books?id=idVODwAAQBAJ&pg=PT70 |title=The World's Best Bowl Food: Where to find it and how to make it |date=1 March 2018 |work=Lonely Planet Food |publisher=Lonely Planet Global Limited |isbn=978-1-78701-921-8 |page=70 |access-date=May 5, 2018 |archive-date=July 4, 2023 |archive-url=https://web.archive.org/web/20230704000123/https://books.google.com/books?id=idVODwAAQBAJ&pg=PT70 |url-status=live }}</ref> In 2017, a [[Meal, Ready-to-Eat]] version of a burrito bowl was introduced.<ref>{{Cite news |last=Panzino |first=Charlsy |date=10 December 2016 |title=Burrito bowls, meat sticks and more are coming to your MREs in 2017 |work=Army Times |location=Virginia, United States |url=https://www.armytimes.com/news/your-army/2016/12/10/burrito-bowls-meat-sticks-and-more-are-coming-to-your-mres-in-2017/ |access-date=5 May 2018 |archive-date=July 4, 2023 |archive-url=https://web.archive.org/web/20230704000145/https://www.armytimes.com/news/your-army/2016/12/10/burrito-bowls-meat-sticks-and-more-are-coming-to-your-mres-in-2017/ |url-status=live }}</ref> It is not to be confused with a [[taco salad]], which has a foundation of lettuce inside a [[Tostada (tortilla)|fried tortilla (tostada)]].
*A [[breakfast burrito]], a take on the [[American Cuisine|American]] [[breakfast]], is composed of [[Full breakfast|breakfast items]], particularly [[scrambled eggs]], wrapped in a flour tortilla. This style was invented and popularized in several regional American cuisines, most notably [[New Mexican cuisine]], [[Southwestern cuisine]], [[Californian cuisine]], and [[Tex-Mex]].
*A [[chimichanga]] is a [[deep-fried]] burrito popular in [[Cuisine of the Southwestern United States|Southwestern]] and [[Tex-Mex cuisine]]s, and in the Mexican states of [[Sinaloa]] and [[Sonora]].<ref>Sen, Amit. (2005). [https://archive.org/details/fooddictionaryof00palm/page/372 <!-- quote="wet burrito". --> Academic Dictionary of Cooking] Isha Books. p. 84.</ref>
*A [[taco]] is similar to a burrito, but is served open rather than closed, is generally smaller, and is often made with [[cornmeal|corn flour]] rather than wheat.<ref name="bible">{{Cite book |last=Partaker |first=Eric |url=https://books.google.com/books?id=V7duDwAAQBAJ |title=The Chilango Burrito Bible |date=2019-05-02 |publisher=Little, Brown Book Group |isbn=978-0-7515-7352-7 |language=en |access-date=September 12, 2019 |archive-date=July 4, 2023 |archive-url=https://web.archive.org/web/20230704000132/https://books.google.com/books?id=V7duDwAAQBAJ |url-status=live }}</ref> The taco editor of ''[[Texas Monthly]]'' argues that burritos are a type of taco.<ref name="actually">{{Cite magazine |last=Rosner |first=Helen |date=2019-09-12 |title=America's First Taco Editor Says That Burritos Are Actually Tacos |url=https://www.newyorker.com/culture/annals-of-gastronomy/americas-first-taco-editor-says-that-burritos-are-actually-tacos |magazine=The New Yorker}}</ref>
* [[Dürüm]] is a Turkish wrap that is usually filled with typical [[Doner kebab]] ingredients.
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[[Taco Bell]] [[food science|research chef]] Anne Albertine experimented with [[grilling]] burritos to enhance portability. This grilling technique allowed large burritos to remain sealed without spilling their contents.<ref>Crosby, Olivia. (Fall, 2002). [http://encarta.msn.com/encnet/departments/careertraining/?article=researchchef You're a What? Research Chef] {{webarchive |url=https://web.archive.org/web/20071226001433/http://encarta.msn.com/encnet/departments/careertraining/?article=researchchef |date=December 26, 2007 }}. ''Occupational Outlook Quarterly''. Vol. 46, Num. 3.</ref> This is a well-known cooking technique used by some San Francisco [[taquerias]] and [[Northern Mexico|Northern Mexican]] [[Food booth|burrito stands]]. Traditionally, grilled burritos are cooked on a [[comal (cookware)|comal]] ([[griddle]]).
Bean burritos, which are high in [[protein]] and low in [[saturated fat]], have been touted for their [[Health benefit (medicine)|health benefits]].<ref>[https://books.google.com/books?id=zpIPandkB5oC&dq=%22bean+burrito%22+protein+%22saturated+fat%22&pg=PA228 Clinical Lipidology: A Companion to Braunwald's Heart Disease] {{Webarchive|url=https://web.archive.org/web/20230704000142/https://books.google.com/books?id=zpIPandkB5oC&dq=%22bean+burrito%22+protein+%22saturated+fat%22&pg=PA228 |date=July 4, 2023 }}, Christie M. Ballantyne, ed. 2009. p.228.</ref> [[Black turtle bean|Black bean]] burritos are also a good source of [[dietary fiber]] and [[phytochemical]]s.<ref>The University of Pennsylvania Health System. [https://web.archive.org/web/20060325211924/http://www.pennhealth.com/pahosp/cancer/prog_comp/entrees.html Breakfast, Dinner or Anytime Burrito]. Adapted from the Cancer Nutrition Information, LLC. Archive URL: Mar 25, 2006.</ref>
==See also==