THE FAMOUS FOOD "MEXICO EDITION"
Olá....
MY BELOVED readers.. when i say mexican food what do you think? yeyeye so true.. spicy, hot chili, sour cream, salsa, tortilla, guacamole yes u can have that think in your burritos yes burritos i will share about burritos today so if you guys really curious and want to know about this famous food.. check it out guys
.....OBRIGADO
BURRITO
A burrito
(US:
English:
/bəˈritoʊ/ buˈrito) is a type of Mexican and Tex-Mex food,
consisting of a large wheat flour tortilla with a filling, wrapped into a
closed-ended cylinder, in contrast to a taco, where the tortilla is simply
folded around the filling.
The flour
tortilla is sometimes lightly grilled or steamed to soften it, make it more
pliable and allow it to adhere to itself when wrapped.
In
Mexico, meat and refried beans are sometimes the only fillings. In the United
States, burrito fillings may include a combination of ingredients such as
Mexican-style rice or plain rice, beans or refried beans, lettuce, salsa, meat,
guacamole, cheese, sour cream Z and various vegetables. Burrito sizes
vary.
history
Before
the development of the modern burrito, the Mesoamerican peoples of Mexico used
corn tortillas to wrap foods, with fillings of chili peppers, tomatoes,
mushrooms, squash, and avocados.
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. However, it is generally
believed to have originated in the Mexican-American community.
Some have
speculated that it may have originated with vaqueros in northern Mexico
in the nineteenth century.
Many have
traced its roots to the farmworkers of the fields in California's Central
Valley, in Fresno and Stockton.
Farmworkers that picked many of the Central Valley's agricultural products
would prepare lunches in the fields consisting of homemade flour tortillas,
beans and salsa picante or hot sauce.
Other
farmworkers would prepare their burritos at home and wrap them in foil wrap
and place them in the sun so they could warm up.
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.
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.
Breakfast
burrito
The breakfast burrito, a variety of American breakfast, is
composed of breakfast items – particularly scrambled eggs – wrapped inside a
flour tortilla. This style was invented and popularized in several regional
American cuisines, most notably New Mexican cuisine, Southwestern cuisine, and
Tex-Mex.
Wet
burrito
A wet
burrito is covered with a red chili sauce similar to enchilada sauce with
melted shredded cheese on top. It is usually eaten off a plate with a knife and
fork, rather than hand held.
This
variety is sometimes called "smothered", "enchilada style",
"mojado" (Spanish for "wet"), or "suizo"
("Swiss", an adjective 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
Development
of regional varieties
Mexico
Burritos
are a traditional food of Ciudad Juárez, a city in the northern Mexican state
of Chihuahua bordering El Paso, Texas, where people buy them at restaurants and
roadside stands.
Northern
Mexican border towns like Villa Ahumada have an established reputation for
serving burritos.
Authentic
Mexican burritos are usually small and thin, with flour tortillas containing
only one or two ingredients: some form of meat or fish, potatoes, rice, beans,
asadero cheese, chile rajas, or chile relleno.
Other
types of ingredients may include barbacoa, mole, refried beans
and cheese, and deshebrada (shredded slow-cooked flank steak).
The deshebrada
burrito also has a variation with chile colorado (mild to moderately
hot) and 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.
Although
burritos are one of the most popular examples of Mexican cuisine outside of
Mexico, in Mexico they are only popular in the northern part of the
country.
However,
they are beginning to appear in some nontraditional venues in other parts of
Mexico.
Wheat
flour tortillas used in burritos are now often seen throughout much of Mexico
(possibly due to these areas being less than optimal for growing maize),
despite at one time being particular to northwestern Mexico, the Southwestern
US Mexican American community, and Pueblo Indian tribes.
Burritos
are commonly called tacos de harina (wheat flour tacos) in central and
southern Mexico and burritas (feminine variation, with 'a') in northern-style
restaurants outside of northern Mexico proper. A long and thin fried burrito
similar to a chimichanga is prepared in the state of Sonora and vicinity, and
is called a chivichanga
Los
Angeles
Los Angeles
also has several unique local burrito varieties. The first is the most
traditional, and is exemplified by the versions at Mexican-American restaurants
such as Al & Bea's, Lupe's #2, and Burrito King.
These
restaurants have often been in existence for decades and offer a distinctly
Americanized menu compared with the typical taqueria.
The
burrito itself can take multiple forms, but is almost always dominated by some
combination of refried beans, meat (often stewed beef or chili), and cheese
(usually cheddar), with rice and other typical Mission burrito ingredients
offered as add-ons if at all.
 |
| burger burrito |
The most
basic variant of this burrito consists of only beans and cheese; beyond this
there are the "green chile" and "red chile" burritos, which
may simply mean the addition of chiles or a meatless chile sauce to the plain
beans (as at Al & Bea's), or meat and/or cheese as well.
Rice,
again, is rarely included, which along with the choice of chiles is one of the
style's most defining traits.The menu will then usually go on to list multiple
other combinations, such as beef and bean, all-beef, a "special" with
further ingredients, etc.
If the
restaurant also offers hamburgers and sandwiches it may sell a burrito version
of one or more of these, such as a hot dog burrito.
In
addition to the former variety, Los Angeles is also home to three burrito
styles that can be said to fall under the category of Mexican fusion cuisine.
The first
is the famed "kosher burrito," served since 1946 at its eponymous
restaurant at 1st Street and Main in Downtown Los Angeles.
Another
is the kogi burrito, invented by Roy Choi, the first chef to combine Mexican
and Korean cuisines.The kogi burrito was named the seventh best burrito in Los
Angeles in 2012 by the LA Weekly.Of Choi's creations, accented with chile-soy
vinaigrette, sesame oil, and fresh lime juice, food writer Cathy Chaplin has
said that "this is what Los Angeles tastes like."
Finally
there is the sushi burrito, most notably the version sold at the Jogasaki food
truck. Wrapped in flour tortillas, sushi burritos include such fillings as
spicy tuna, tempura, and cucumber.
The existence of such a
large Mexican community in Los Angeles also makes it possible to find a wide
variety of authentic burrito varieties from various regions of Mexico, from
Oaxacan to Hidalguense
San
Diego
 |
| carne asada burritos |
San
Diego-style burritos include California and carne asada burritos. The style has
been described as an "austere meal of meat, cheese and salsa", in
contrast to the Mission-style burrito, which is typically larger and contains
more ingredients.
A
significant subgenre of Mexican restaurants in San Diego serves burritos
described as "no-frills"; in contrast to Mission-style burritos, the
assembly line is not used.
In the
early 1960s, Roberto Robledo opened a tortilleria in San Diego and
learned the restaurant business. Robledo began selling small bean burritos at
La Lomita in the late 1960s, and by 1970, he had established the first
Roberto's taco shop.
By 1999,
Roberto's 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 such as Alberto's, Filiberto's,
Hilberto's, among other
California burrito
The
California burrito originated at an unknown -berto's named restaurant in San
Diego in the 1980s. Another claimant of originator of the California
burrito is the Fresh MXN chain (formerly Santana's).
The
earliest-known published mention was in a 1995 article in the Albuquerque
Tribune. The California burrito 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).
The
ingredients are similar to those used in the carne asada fries dish, and it is
considered a staple of the local cuisine of San Diego. With its merging of
French fries with more traditional burrito fillings, the California burrito is
an example of fusion border food.
The
California burrito has also been described as a "trans-class" food
item, as it is regularly consumed by people across socio-economic lines.
Variants
of this burrito add shrimp (surf and turf), or substitute carnitas or
chicken for carne asada.
The carne asada
burrito is considered a regional food of San Diego. It has been said that to
San Diegans, "carne asada burritos are as integral to the experience of
the place as a slice of pie is to a New Yorker.
The
San-Diego style carne asada burrito is served with chunks of carne asada,
guacamole, and pico de gallo salsa. This "wall-to-wall" use of meat
contrasts to other burrito styles, which use rice and beans as filler
ingredients.
San
Francisco
The
origins of the Mission burrito can be traced back to Mission District taquerías
of the 1960s and 1970s.
This type of
burrito is produced on a steam table assembly line, characterized by a large
stuffed tortilla, wrapped in aluminum foil, which may include fillings such as
carne asada (beef), Mexican style rice, whole beans (non refried), sour cream and
onion.
Ontiveros
claims credit for inventing the "super burrito" style leading to the
early development of the "San Francisco style". This innovation
involved adding rice, sour cream and guacamole to the standard meat, bean and
cheese burrito.
The
Mission burrito emerged as a regional culinary movement during the 1970s and
1980s. The popularity of San Francisco-style burritos has grown locally, with
Mission Street taquerias like El Farolito, and nationally with chains such as
New York's Dos Toros, Chipotle Mexican Grill, Illegal Pete's, Freebirds World
Burrito, Qdoba, and Barberitos.
In 1995,
World Wrapps opened in San Francisco's Marina District, bringing a
burrito-inspired wrap style to the restaurant industry.
 |
| burrito bowl |
It is not
to be confused with a taco salad, which has a foundation of lettuce inside a
fried tortilla.
A chimichanga is a deep-fried
burrito popular in Southwestern and Tex-Mex cuisines, and in the Mexican states
of Sinaloa and Sonora.
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