Next to mention burrito – a bread roll inside the beef, rice or beans, or they can put on the crust burrito anything from sour cream, cheese, butter, chicken, meat beef, pork … and rolled it back. Originating from Mexico, but when the San Francisco burrito has really changed. It has become dishes culinary culture blended Mexico – America extremely special and also so that the needs of each dish was also increased somewhat.
A burrito is a type of Mexican and Tex-Mex food, consisting of a wheat flour tortillawrapped or folded into a cylindrical shape to completely enclose the filling (in contrast to a taco, which is generally formed by simply folding a tortilla in half around a filling, leaving the semicircular perimeter open). The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.
In Mexico, meat and refried beans are sometimes the only fillings. In the United States, burrito fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, guacamole, cheese, and sour cream, and the size varies.
The word burrito means “little donkey” in Spanish, as a diminutive form of burro, or “donkey”. The name burrito as applied to the dish possibly derives from the appearance of bedrolls and packs that donkeys carried.
Before the development of the modern burrito, the Mesoamerican peoples of Mexico used tortillas to wrap foods, with fillings of chili peppers, tomatoes, mushrooms, squash, andavocados. The Pueblo people of the Southwestern United States also made tortillas with beans and meat sauce fillings prepared much like the modern burrito.
The precise origin of the modern burrito is not known. It may have originated with vaqueros in northern Mexico in the nineteenth century; farmworkers in the fields of California’s Central Valley, in Fresno and Stockton; the Southwestern United States; or with northern Sonoran miners of the 19th century. In the 1895 Diccionario de Mexicanismos, the burrito was identified as a regional item from 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 ‘taco’ in the city of Cuernavaca and in Mexico City).
An often-repeated folk history is that of a man named Juan Méndez who sold tacos in a street stand in the Bella Vista neighborhood of Ciudad Juárez, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921). 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.
Another creation story comes from 1940s Ciudad Juárez, 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, as burro is a colloquial term for dunce or dullard. Eventually, the derogatory or endearing term for the children was transferred to the food they ate.
In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson.