The LULac Edition #5, 521, December 14th, 2025

 

FOOD-TASTIC NEWS

THE SACRED BURRITO

We all have had them. Burritos stuffed with meat, cheese, vegies and the like. They are fast lunches and hangover middle of the night meals. We crave them, consume and miss them when the need for fat, fiber and protein is in our gastronomical crosshairs.

They come from a drive through, a sit-down setting or at your own home dinner table. They are a constant in American cuisine.

But just where did they come from? What varieties are there? And are they goo.d for our health?

Well Taco Bell research chef Anne Albertine experimented with grilling burritos to enhance portability. This grilling technique allowed large burritos to remain sealed without spilling their contents.[70] 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 protein and low in saturated fat, have been touted for their health benefits.[71] Black bean burritos are also a good source of dietary fiber and phytochemicals.[72]

A burrito (English: /bəˈriːtoʊ/, Spanish: [buor burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo.Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.

In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. In Central and Southern Mexico, burritos are still considered tacos, and are known as tacos de harina ("wheat flour tacos").  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), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

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 knife and fork, rather than eaten with the hands.This variety is sometimes called "smothered", "enchilada-style", mojado (Spanish for "wet"), or suizo ("Swiss"; used in Spanish to indicate dishes topped with cheese or cream).

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. In 2017, a Meal, Ready-to-Eat version of a burrito bowl was introduced. It is not to be confused with a taco salad, which has a foundation of lettuce inside a fried tortilla (tostada).

A breakfast burrito is composed of breakfast foods from American cuisine, 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 Southwestern and Tex-Mex cuisines, and in the Mexican states of Sinaloa and Sonora.

A taco is similar to a burrito, but is served open rather than closed, is generally smaller, and is often made with corn tortillas rather than wheat tortillas. The taco editor of Texas Monthly argues that burritos are a type of taco.

Dürüm is a Turkish wrap that is usually filled with typical doner kebab ingredients.

So take your pick. (Wikipedia, LuLac)