Example Essay About a Bean Beef Burrito

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

Burrito

A mexican-style burrito served with some limes
Type	Wrap
Grade	Breakfast, tiffin, and dinner
Place of origin	United mexican states, United States (modern version)
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
Cookbook: Burrito Media: Burrito

A burrito (, Castilian: [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, make information technology more pliable, and permit it to adhere to itself. Burritos are often eaten by manus, as their tight wrapping keeps the ingredients together. Burritos tin 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 ofttimes a meat such as beef, craven, or pork, and often 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 often contrasted with like dishes, such as tacos, in which a small manus-sized tortilla is folded in half effectually the ingredients rather than wrapped and sealed, or with enchiladas, which utilize 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 atomic form of burro, or "ass". The name burrito, equally applied to the dish, possibly derives from the tendency for burritos to contain a lot of dissimilar things similar to how a donkey would be able to acquit a large burden.^[5]

History

A bones burrito that has non been fully wrapped, with meat, refried beans, sauce and cheese

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

The precise origin of the modern burrito is non known. In the 1895 Diccionario de Mejicanismos by Feliz Ramos i Duarte, the burrito or taco was identified as a regional detail from the Mexican state of Guanajuato and divers 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 within, called ' coçito ' in Yucatán and ' taco ' in the metropolis of Cuernavaca and in United mexican states City).^{[viii] [nine]} Some accept speculated that it may have originated with vaqueros, the cowboys of northern Mexico in the 19th century.^{[6] [8]}

An ofttimes 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 every bit a transport for himself and his nutrient.^[10] To keep the nutrient 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 equally the proper name for these large 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 vernacular term for a dunce or dodo. Somewhen, the somewhat derogatory but endearing term for the children was transferred to the food that they ate.^[six]

In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles that afterwards inverse its proper noun to El Cholo Spanish Buffet.^[eleven] Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s.^[12] Burritos were mentioned in the U.S. media for the beginning time in 1934,^[13] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson.^[fourteen] In 1956, a frozen burrito was adult in Southern California.^{[15] [xvi] : 192}

Development of regional varieties

Mexico

Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican edge towns similar Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing just one or 2 of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, republic of chile rajas , or chile relleno.^[17] Other ingredients may include: barbacoa, mole, refried beans and cheese (a "bean and cheese" burrito), or deshebrada (shredded wearisome-cooked flank steak). The deshebrada burrito has a variation with chile colorado (balmy 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 nearly popular examples of Mexican cuisine exterior of Mexico, they are only popular in the northern function of Mexico. Yet, they are beginning to appear in some nontraditional venues in other parts of United mexican states. Wheat flour tortillas (used in burritos) are at present often seen throughout much of United mexican states (possibly due to these areas being less than optimal for growing maize or corn), despite at one fourth dimension existence detail to northwestern United mexican states, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

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

A variation of the burrito found in the Mexican state of Sonora is known every bit 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 District taquerías of the 1960s and 1970s. This type of burrito is produced on a steam table associates 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 take 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 style which may have led to the early development of the "San Francisco style". This innovative mode involves the addition of rice, sour cream and guacamole to the standard burrito of meat, beans, and cheese.^{[xx] [21]} 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 similar El Farolito , and nationally at bondage like Chipotle Mexican Grill,^[22] Illegal Pete'southward, Chevy'due south Fresh Mex, Freebirds World Burrito, Qdoba, and Barberitos. Chili'due south had a brief stint with "Fresh Mex" foods and burritos between 2015 and 2017.^[23] In 1995, World Wrapps opened in San Francisco's Marina District and brought a burrito-inspired wrap mode to the eating place manufacture.^[24]

San Diego

San Diego-fashion burritos include "California burritos" and carne asada burritos. The style has been described past food writers as an "austere meal of meat, cheese and salsa", a dissimilarity to the Mission-style burrito, which is typically larger and always contains more ingredients.^[25] A significant subgroup of Mexican restaurants in San Diego serves burritos described equally "no-frills" and, in contrast to Mission-manner burritos, the assembly line is not used.^{[16] : 165 [26]}

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 sixty taco shops offering fresh burritos known for their distinctive quality. Hoping to depict on the prestige of Roberto'due south, new taco shops in San Diego began using the "-bertos" suffix, with names like Alberto's, Filiberto'southward, Hilberto's, and others.^{[xvi] : 166–169 [27]}

Contents of a California burrito

The California burrito originated at an unknown -berto's named restaurant in San Diego in the 1980s.^{[16] : 165, 168} The Fresh MXN chain (formerly Santana's) as well claimed to be 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^[30] 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).^{[xvi] : 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 chips 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 as a "trans-grade" food particular, as information technology is regularly consumed by people beyond socioeconomic lines.^[37] Variants of this burrito may add shrimp (surf and turf),^[38] or substitute carnitas (pork)^[39] or chicken^[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 feel of the place equally a slice of (pizza) pie is to a New Yorker."^[41] The San Diego-mode 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 use rice and beans as filler ingredients.^[44]

Los Angeles

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

Los Angeles as well has several unique local burrito varieties. The first is the about traditional and is exemplified by the versions at Mexican-American restaurants such as Al & Bea'south, Lupe's #2, and Burrito King.^{[45] [46]} These restaurants have oftentimes been in existence for decades, and they offer a distinctly Americanized menu compared with the typical taqueria. The burrito of L.A. itself can take multiple forms, but is nigh always dominated by some combination of: refried beans, meat (ofttimes stewed beef or chili), and cheese (usually cheddar), with rice and other ingredients typical of Mission burritos offered as add-ons, if at all.^[47]

The nearly basic version of this burrito consists of just beans and cheese; across this, there are the "green chile" and "carmine republic of chile" burritos, which may but mean the add-on of chiles or a meatless chile sauce to the plain beans (as at Al & Bea's), meat or cheese as well.^[48] Rice, once more, is rarely included, which, along with the choice of chiles, is one of the style's most defining traits.^[46] The bill of fare volition then commonly go on to list multiple other combinations, such as beef and bean, all-beef, a "special" with further ingredients, etc. If the restaurant besides offers hamburgers and sandwiches, it may sell a burrito version of these, such as a "hot canis familiaris burrito".^[49]

In add-on to the version described, Los Angeles is also dwelling house to three burrito styles that tin can be said to fall under the category of Mexican fusion cuisine.^[50] The first is the famed "kosher burrito," served since 1946 at its eponymous eating house at 1st Street and Main in Downtown Los Angeles.^[51] Another is the Korean kogi burrito, invented past American chef Roy Choi, the first 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 like."^[54] Finally, in that location is the sushi burrito, well-nigh 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 as well makes it possible to find a diversity of authentic burrito dishes from different regions of Mexico: from Oaxaca to Hidalgo.^[52]

Variations and similar dishes

• A wet burrito is covered with a ruby-red chili sauce similar to a ruby-red enchilada sauce, with melted shredded cheese on peak. Information technology is commonly eaten from a plate using a knife and fork, rather than eaten with the hands.^[56] This variety is sometimes called "smothered", "enchilada-style", mojado (Castilian for "wet"), or suizo ("Swiss"; used in Spanish to indicate dishes topped with cheese or cream). The Beltline Bar in 1000 Rapids, Michigan, is said to have introduced the wet burrito in 1966.^[57]

• A burrito bowl is non technically a burrito despite its name, every bit 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.^[58] In 2017, a Meal, Ready-to-Eat version of a burrito basin was introduced.^[59] It 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, particularly scrambled eggs, wrapped in a flour tortilla. This way 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 pop in Southwestern and Tex-Mex cuisines, and in the Mexican states of Sinaloa and Sonora.^[60]
• A taco is like to a burrito, but is served open up rather than closed, is generally 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 bowl

• 

• 

Research

Taco Bell inquiry chef Anne Albertine experimented with grilling burritos to raise portability. This grilling technique allowed large 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, accept been touted for their health benefits.^[64] Black edible bean burritos are as well a good source of dietary fiber and phytochemicals.^[65]

See also

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

References

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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 November 13, 1999.
• Fox, Peter (July 17, 1998). "Burrito Odyssey" (RealMedia). All Things Considered. National Public Radio.
• Play a joke on, Peter (July 31, 1998). "Burrito". All Things Considered. National Public Radio. Archived from the original (RealMedia) on October two, 1999.
• Fox, Peter (August 12, 1998). "Burrito Trail" (RealMedia). All Things Considered. National Public Radio.
• Fox, Peter (September 3, 1998). "End of the Burrito Trail" (RealMedia). All Things Considered. National Public Radio.
• Fox, Peter (November 4, 1998). "Burritos: A Search For Beginnings". Nutrient. The Washington Mail service. pp. Eastward.01.
• Gold, Jonathan (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. Macmillan. ISBN0-312-26723-1.
• Johnson, Lisa (2006). Heed Your X'southward and Y's: Satisfying the ten Cravings of a New Generation of Consumers. Free Press. ISBN0-7432-7750-three.
• Sparks, Pat; Swanson, Barbara (1993). Tortillas!. Macmillan. ISBN0-312-08912-0.
• Thomsen, David; Wilson, Derek (1998). Burritos! Hot on the Trail of the Lilliputian Burro . Gibbs Smith Publishers. ISBN0-87905-835-viii.
• Immature, Marc (February 25, 2005). "Bringing the Burrito to Berlin". Culture & Lifestyle. Deutsche Welle. Retrieved February xviii, 2008.

External links

• Four BIG FACTS THE DAILY GOT WRONG IN ITS HISTORY OF THE BURRITO
• What is the history of the burrito?

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

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