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Are Beef Burritos Authentic Mexican Food

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Tex-Mex dish consisting of a wheat flour tortilla wrapped to enclose the filling

Burrito
Burrito.JPG

A mexican-style burrito served with some limes
Type Wrap
Course Breakfast, lunch, and dinner
Identify of origin Mexico, U.s.a. (modernistic version)
Serving temperature Hot or room temperature
Principal ingredients Flour tortillas, meat and beans or refried beans
Ingredients generally used Cheese, rice, lettuce, guacamole, salsa, sour cream
Variations Breakfast burrito, Mission burrito
  • Cookbook: Burrito
  • Media: Burrito

A burrito (, Spanish: [buˈrito] ( listen ))[1] is a dish in Mexican[2] and Tex-Mex cuisine[3] that took form in California cuisine, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients.[4] The tortilla is sometimes lightly grilled or steamed to soften it, get in more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, equally their tight wrapping keeps the ingredients together. Burritos can too 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 frequently a meat such as beef, chicken, or pork, and oftentimes include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

Burritos are ofttimes assorted with similar dishes, such as tacos, in which a small mitt-sized tortilla is folded in one-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 exist eaten with a fork and knife.

Etymology

The word burrito means "little ass" in Castilian, the atomic grade of burro, or "donkey". The name burrito, every bit applied to the dish, mayhap derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a big burden.[five]

History

A basic burrito that has not been fully wrapped, with meat, refried beans, sauce and cheese

Before the development of the modernistic burrito, the Maya civilization of Mexico used corn tortillas as early on equally 1500 B.C. to wrap foods, with fillings of chili peppers, tomatoes, mushrooms, squash, and avocados.[6] Historically, the Pueblo peoples of the Southwestern United states besides made tortillas filled with beans and meat sauce and prepared much like the modern burrito.[7] Only these preparations could also be said to be the origin of the simpler taco, rather than the modernistic burrito.

The precise origin of the mod burrito is not known. In the 1895 Diccionario de Mejicanismos by Feliz Ramos i Duarte, the burrito or taco was identified as a regional item from the Mexican country of Guanajuato and defined every bit " 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, chosen ' coçito ' in Yucatán and ' taco ' in the urban center of Cuernavaca and in Mexico City).[eight] [9] Some have speculated that information technology may accept originated with vaqueros, the cowboys of northern Mexico in the 19th century.[6] [viii]

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 menstruum (1910–1921), while using a donkey as a transport for himself and his nutrient.[10] To keep the nutrient warm, Méndez wrapped information technology in large homemade flour tortillas underneath a small tablecloth. As the "nutrient of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these big tacos.[6]

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 phone call the children his "burritos", because burro is a colloquial term for a dunce or dullard. Somewhen, the somewhat derogatory just endearing term for the children was transferred to the nutrient that they ate.[6]

In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles that later changed its name to El Cholo Castilian Cafe.[11] Burritos commencement appeared on American restaurant menus at the El Cholo Castilian Cafe in Los Angeles during the 1930s.[12] Burritos were mentioned in the U.Due south. media for the get-go time in 1934,[13] appearing in the Mexican Cookbook, a drove of regional recipes from New Mexico that was written by historian Erna Fergusson.[14] In 1956, a frozen burrito was developed in Southern California.[15] [16] : 192

Development of regional varieties

Mexico

Burritos are a traditional nutrient of Ciudad Juárez, a metropolis bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada take an established reputation for serving burritos. Accurate Mexican burritos are usually pocket-size and sparse, with flour tortillas containing merely one or 2 of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas , or republic of chile relleno.[17] Other ingredients may include: barbacoa, mole, refried beans and cheese (a "bean and cheese" burrito), or deshebrada (shredded irksome-cooked flank steak). The deshebrada burrito has a variation with republic of chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta , which is eaten for breakfast, lunch, and dinner.[18]

Although burritos are one of the most popular examples of Mexican cuisine exterior of Mexico, they are simply popular in the northern part of United mexican states. Even so, they are showtime to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now ofttimes seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time beingness detail to northwestern United mexican states, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are normally called tacos de harina ("wheat flour tacos") in Key United mexican states and Southern Mexico, and burritas (the feminine variation with 'a') in "northern-style" restaurants outside of northern Mexico proper. A long and thin fried burrito chosen a chivichanga , which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.[19]

A variation of the burrito constitute 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 San Francisco, in the Mission Commune taquerías of the 1960s and 1970s. This blazon 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 refritos ), sour cream and onion.

Febronio Ontiveros claims to have offered the first retail burrito in San Francisco in 1961 at El Faro ("The Lighthouse"), a corner grocery store on Folsom Street. Ontiveros claims credit for inventing the "super burrito", a manner which may have led to the early on development of the "San Francisco way". This innovative style involves the improver of rice, sour cream and guacamole to the standard burrito of meat, beans, and cheese.[20] [21] The Mission burrito emerged equally a regional culinary move during the 1970s and 1980s. The popularity of San Francisco-mode burritos has grown locally at Mission Street taquerias like El Farolito , and nationally at chains like Chipotle Mexican Grill,[22] Illegal Pete'due south, Chevy's Fresh Mex, Freebirds World Burrito, Qdoba, and Barberitos. Chili's had a brief stint with "Fresh Mex" foods and burritos between 2015 and 2017.[23] In 1995, Earth Wrapps opened in San Francisco's Marina District and brought a burrito-inspired wrap style to the restaurant industry.[24]

San Diego

San Diego-style burritos include "California burritos" and carne asada burritos. The style has been described past nutrient writers as an "ascetic meal of meat, cheese and salsa", a dissimilarity to the Mission-style burrito, which is typically larger and e'er contains more ingredients.[25] A pregnant subgroup of Mexican restaurants in San Diego serves burritos described as "no-frills" and, in contrast to Mission-style burritos, the assembly line is non used.[sixteen] : 165 [26]

In the early on 1960s, Roberto Robledo opened a tortilleria in San Diego and learned the restaurant business. Robledo began selling small edible 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 threescore taco shops offer 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.[16] : 166–169 [27]

A burrito sliced in half containing carne asada, fries, cheese, and sour creme

Contents of a California burrito

The California burrito originated at an unknown -berto'southward named restaurant in San Diego in the 1980s.[xvi] : 165, 168 The Fresh MXN chain (formerly Santana'south) likewise claimed to exist the originator of the California burrito.[28] The primeval-known published mention was in a 1995 article in the Albuquerque Tribune.[29] The California burrito[thirty] 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 5).[16] : 153 [31] [32] [33] The ingredients are like to those used in the "carne asada fries" dish, and it is considered a staple of the local cuisine of San Diego.[34] [35] With the merging of French fries and more than traditional burrito fillings, the California burrito is an example of fusion border food.[26] [35] [36] The California burrito has also been described every bit a "trans-class" nutrient item, as it is regularly consumed by people across socioeconomic lines.[37] Variants of this burrito may add shrimp (surf and turf),[38] or substitute carnitas (pork)[39] or craven[35] for carne asada.

The carne asada burrito is considered one of the regional foods of San Diego.[40] Carolynn Carreno has said that to San Diegans, "carne asada burritos are as integral to the experience of the identify as a slice of (pizza) pie is to a New Yorker."[41] The San Diego-style carne asada burrito is served with chunks of carne asada, guacamole, and pico de gallo salsa.[42] [43] This "wall-to-wall" use of meat contrasts to burrito styles that utilize rice and beans as filler ingredients.[44]

Los Angeles

A photograph of a hand holding a chile relleno burrito wrapped in yellow paper in front of a brown metal picnic table.

A photograph of a hand holding a republic of chile relleno burrito wrapped in yellow paper from Al and Bea'southward in the Boyle Heights neighborhood in Los Angeles.

Los Angeles also has several unique local burrito varieties. The first is the nigh traditional and is exemplified by the versions at Mexican-American restaurants such as Al & Bea's, Lupe's #ii, and Burrito King.[45] [46] These restaurants accept often been in existence for decades, and they offering a distinctly Americanized carte compared with the typical taqueria. The burrito of L.A. itself can take multiple forms, but is near always dominated by some combination of: refried beans, meat (often stewed beefiness or chili), and cheese (usually cheddar), with rice and other ingredients typical of Mission burritos offered as add together-ons, if at all.[47]

The most basic version of this burrito consists of only beans and cheese; beyond this, there are the "dark-green chile" and "cerise chile" burritos, which may simply mean the addition of chiles or a meatless republic of chile sauce to the apparently beans (as at Al & Bea'south), meat or cheese also.[48] Rice, once more, is rarely included, which, along with the selection of chiles, is one of the style's well-nigh defining traits.[46] The menu will so usually become on to list multiple other combinations, such as beef and bean, all-beef, a "special" with further ingredients, etc. If the restaurant too offers hamburgers and sandwiches, it may sell a burrito version of these, such as a "hot canis familiaris burrito".[49]

In addition to the version described, Los Angeles is also home to three burrito styles that can be said to autumn under the category of Mexican fusion cuisine.[fifty] The first is the famed "kosher burrito," served since 1946 at its eponymous eatery at 1st Street and Main in Downtown Los Angeles.[51] Another is the Korean kogi burrito, invented by American chef Roy Choi, the commencement to combine Mexican and Korean cuisines.[52] [53] The kogi burrito was named the seventh best burrito in Los Angeles in 2012 by the LA Weekly.[52] The kogi burrito is accented with republic of chile-soy vinaigrette, sesame oil, and fresh lime juice. Food writer Cathy Chaplin has said that "this is what Los Angeles tastes similar."[54] Finally, there is the sushi burrito, most notably the version sold at the Jogasaki food truck.[55] Wrapped in flour tortillas, sushi burritos include such fillings as spicy tuna, tempura, and cucumber.[54]

The existence of such a large truly Mexican community in Los Angeles also makes it possible to find a variety of authentic burrito dishes from different regions of United mexican states: from Oaxaca to Hidalgo.[52]

Variations and like dishes

  • A wet burrito is covered with a cherry chili sauce similar to a cherry enchilada sauce, with melted shredded cheese on top. Information technology is normally eaten from a plate using a pocketknife and fork, rather than eaten with the hands.[56] This variety is sometimes called "smothered", "enchilada-style", mojado (Spanish for "moisture"), or suizo ("Swiss"; used in Spanish to bespeak dishes topped with cheese or cream). The Beltline Bar in Thou Rapids, Michigan, is said to have introduced the wet burrito in 1966.[57]
  • A burrito bowl is not technically a burrito despite its proper name, as information technology consists of burrito fillings served without the tortilla. The fillings are placed in a bowl, and a layer of rice is put at the lesser.[58] In 2017, a Meal, Ready-to-Eat version of a burrito bowl was introduced.[59] Information technology is not to be confused with a taco salad, which has a foundation of lettuce inside a fried tortilla (tostada).
  • A breakfast burrito, a take on the American breakfast, is composed of breakfast items, specially 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 Southwestern and Tex-Mex cuisines, and in the Mexican states of Sinaloa and Sonora.[sixty]
  • A taco is like to a burrito, but is served open up rather than closed, is mostly smaller, and is oftentimes made with corn flour rather than wheat.[61] The taco editor of Texas Monthly argues that burritos are a type of taco.[62]

Gallery

  • A wet burrito

  • A steak burrito basin

Enquiry

Taco Bell research chef Anne Albertine experimented with grilling burritos to raise portability. This grilling technique allowed big burritos to remain sealed without spilling their contents.[63] This is a well-known cooking technique used by some San Francisco taquerias and Northern Mexican burrito stands. Traditionally, grilled burritos are cooked on a comal (griddle).

Bean burritos, which are high in poly peptide and low in saturated fat, have been touted for their health benefits.[64] Blackness edible bean burritos are also a good source of dietary fiber and phytochemicals.[65]

See too

  • Dürüm (a similar Turkish wrap)
  • List of Mexican dishes
  • Listing of tortilla-based dishes
  • Sushi burrito or sushirrito

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  65. ^ The University of Pennsylvania Health System. Breakfast, Dinner or Someday Burrito. Adapted from the Cancer Diet Information, LLC. Archive URL: Mar 25, 2006.

Further reading

  • Ellman, Mark; Santos, Barbara (2003). Maui Tacos Cookbook. Pendulum Publishing. ISBN0-9652243-3-3.
  • Fox, Peter (July 2, 1998). "Burrito Search". All Things Considered. National Public Radio. Archived from the original (RealMedia) on Nov 13, 1999.
  • Fox, Peter (July 17, 1998). "Burrito Odyssey" (RealMedia). All Things Considered. National Public Radio.
  • Fox, Peter (July 31, 1998). "Burrito". All Things Considered. National Public Radio. Archived from the original (RealMedia) on October two, 1999.
  • Play a joke on, Peter (Baronial 12, 1998). "Burrito Trail" (RealMedia). All Things Considered. National Public Radio.
  • Pull a fast one on, Peter (September 3, 1998). "Finish of the Burrito Trail" (RealMedia). All Things Considered. National Public Radio.
  • Fob, Peter (November 4, 1998). "Burritos: A Search For Ancestry". Nutrient. The Washington Postal service. pp. E.01.
  • Aureate, Jonathan (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. Macmillan. ISBN0-312-26723-1.
  • Johnson, Lisa (2006). Mind Your X'southward and Y'due south: Satisfying the 10 Cravings of a New Generation of Consumers. Costless Press. ISBN0-7432-7750-3.
  • Sparks, Pat; Swanson, Barbara (1993). Tortillas!. Macmillan. ISBN0-312-08912-0.
  • Thomsen, David; Wilson, Derek (1998). Burritos! Hot on the Trail of the Little Burro . Gibbs Smith Publishers. ISBN0-87905-835-eight.
  • Young, Marc (February 25, 2005). "Bringing the Burrito to Berlin". Culture & Lifestyle. Deutsche Welle. Retrieved February 18, 2008.

External links

  • FOUR Large FACTS THE DAILY GOT Wrong IN ITS HISTORY OF THE BURRITO
  • What is the history of the burrito?

cobbcompere.blogspot.com

Source: https://en.wikipedia.org/wiki/Burrito

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