A large burrito.

A burrito is a Mexican dish originating in either northern Mexico or the southwestern United States. The name "burrito" comes from the Spanish diminutive of burro. Image File history File links Download high resolution version (2272x1704, 850 KB)A very large burrito (from Juanitas in Pomona, CA) with a can of Coke. ... Image File history File links Download high resolution version (2272x1704, 850 KB)A very large burrito (from Juanitas in Pomona, CA) with a can of Coke. ... Mexican food is a style of food that originated in Mexico. ... Binomial name Equus asinus The donkey or ass (Equus asinus) is a domesticated animal of the horse family, Equidae. ...

Ingredients

A burrito typically consists of beans or meat, enveloped in a soft flour tortilla. Other popular fillings include: Traditional tortilla making. ...

• Carne asada (shredded, grilled beef)
• Pork al pastor
• Carnitas (pork fried in lard)
• Chicken
• Fish
• Shrimp
• Salsa Roja
• Refried beans
• Whole pinto beans
• Mexican rice
• Shredded lettuce or cabbage
• Diced tomato
• Sour cream
• Guacamole
• Shredded cheese

Exotic meats such as tongue, brains, tripe, or chicharrones (fried pork rinds, stewed) may also be used Carne asada is a Mexican style of cooking meat. ... Binomial name Gallus gallus (Linnaeus, 1758) [1] A chicken (Gallus gallus) is a type of domesticated bird which is often raised as a type of poultry. ... Groups Conodonta Hyperoartia Petromyzontidae (lampreys) Pteraspidomorphi (early jawless fish) Thelodonti Anaspida Cephalaspidomorphi (early jawless fish) Galeaspida Pituriaspida Osteostraci Gnathostomata (jawed vertebrates) Placodermi Chondrichthyes (cartilaginous fish) Acanthodii Osteichthyes (bony fish) Actinopterygii (ray-finned fish) Sarcopterygii (lobe-finned fish) Actinistia (coelacanths) Dipnoi (lungfish) A fish is a poikilothermic (cold-blooded) water-dwelling... Superfamilies and families Alpheoidea Alpheidae - snapping shrimps Barbouriidae Hippolytidae Ogyrididae Atyoidea Atyidae Bresilioidea Agostocarididae Alvinocarididae Bresiliidae Disciadidae Mirocarididae Campylonotoidea Bathypalaemonellidae Campylonotoidae Crangonoidea Crangonidae Glyphocrangonidea Galatheacaridoidea Galatheacarididae Nematocarcinoidea Eugonatonotidae Nematocarcinidae Rhynchocinetidae Xiphocarididae Oplophoroidea Oplophoridae Palaemonoidea Anchistioididae Desmocarididae Euryrhynchidae Gnathophyllidae Hymenoceridae Kakaducarididae Palaemonidae Typhlocarididae Pandaloidea Pandalidae Thalassocarididae Pasiphaeoidea Pasiphaeidae Procaridoidea Procarididae Processoidea... In Spanish, salsa can refer to any type of sauce, but in English it usually refers to the spicy, often tomato-based sauces typical of Mexican cuisine, particularly uncooked sauces or dips. ... Refried beans (frijoles refritos) are a Mexican dish of cooked beans, either black o pinto beans that are reheated in oil, traditionally lard but recently vegetable oil. ... Categories: Vegetables | Legumes | Food and drink stubs | Plant stubs ... Binomial name Lactuca sativa L. Lettuce is a temperate annual plant most often grown as a leaf vegetable. ... Cultivar Group Brassica oleracea Capitata Group The cabbage (Brassica oleracea Capitata Group) is an edible plant of the Family Brassicaceae (or Cruciferae). ... Binomial name Solanum lycopersicum L. The tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, native to Peru and Mexico. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ... Guacamole Guacamole is an avocado-based relish or dip originating in Mexico. ... Tripe is a type of edible offal made from the stomach of various domestic animals. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ...

Variations

The most commonly served variant of the burrito in the United States is thought to be an indigenous variation and is not as common in Mexico. Further still, different cities have their own variations, one of the most well-known being the San Francisco burrito. In San Francisco, the Mexican-American burrito has become a city specialty, as the New York-based writer Calvin Trillin describes in his essay Grandfather Knows Best: In San Francisco, the burrito has been refined and embellished in much the same way that pizza has been refined and embellished in...

A variation called the breakfast burrito consists of a flour tortilla filled with scrambled eggs, cheese, bacon, and salsa. Other varieties have become increasingly popular, such as the fish burrito and the Thai burrito. Burritos are commonly called tacos de harina (flour tacos) in Eastern Mexico and burritas (feminine, with 'a') in northern-style restaurants outside of Northern Mexico proper. In Mexican-USA cuisine, crispy fried burritos with one or two ingredients in the filling are called chimichangas. A similar kind of burrito that's long and thin, prepared in Sonora and vicinity, is called a chivichanga. Scrambled eggs Scrambled eggs refers to a method or style of cooking typically chicken eggs and eaten typically for breakfast. ... Bacon is any of certain cuts of meat taken from the sides or back or belly of a pig, cured and possibly smoked. ...

References

• Bayless, Rick and Deann Groen Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico (1987) (ISBN 0688043941), p. 142.

External links

• Burrito Blog - Mexican Restaurant Reviews
• The Food Timeline - Burrito