A burrito ( English: , Spanish: Ã, [bu'rito] Ã, ( listen ) ) is a dish in Mexican cuisine and Tex-Mex consisting of flour tortillas with various other ingredients. Wrapped into sealed cylinders that can be taken, unlike the tacos, where the tortillas are simply folded around the fillings. Tortillas are sometimes baked or steamed to soften them, making them more flexible, and letting them stick to themselves when wrapped. A wet burrito, however, is covered in sauce and is therefore generally eaten with silver.
In Mexico, meat and hotcakes are often the only stuffing. In the United States, however, the fill burrito may include a great combination of ingredients like Mexican rice or rice, boiled or refried beans, lettuce, salsa, meat, guacamole, cheese, sour cream and various vegetables. Burrito sizes vary greatly and some can be very large.
Video Burrito
Etimologi
The word burrito means "little donkey" in Spanish, being a small form of burro , or "donkey". The name burrito , as applied to the dish, may come from a burrito tendency containing many different things similar to how a donkey will be able to carry a lot.
In other parts of Mexico, as in Tamaulipas state, a similar type of food is known as a "flute" (flute).
Maps Burrito
History
Prior to the development of a modern burrito, the Mexican Mesoamerican community used a corn tortilla at 10,000 B.C. to wrap food, with chilli, tomato, mushroom, pumpkin, and avocado. Historically, Pueblo communities in the Southwest US also made tortillas filled with beans and meat sauce and prepared like modern burritos. But this preparation can also be said to come from a simpler taco, than a modern burrito.
The origin of the modern burrito is unknown. Some people speculate that it probably came from vaqueros, cowboys in northern Mexico in the 19th century. In 1895 the Diccionario de Mexicanismos, burritos or tacos were identified as regional goods from the Mexican state of Guanajuato and defined as "Tortilla arrolada, con carne u otra cosa dentro, que en YucatÃÆ'¡n llaman coÃÆ'§ ito , y en Cuernavaca y en Mexico, taco "(Tortillas are rolled with meat or other ingredients in it, called 'coÃÆ'§ito' in YucatÃÆ'¡n and 'taco' in the city Cuernavaca and in Mexico City).
The often repeated part of the people's history is the story of a man named Juan MÃÆ'Â ndez who sold tacos at a street booth in the neighborhood of Bella Vista Ciudad JuÃÆ'¡rez during the period of the Mexican Revolution (1910-1921), while using donkeys as a transport for himself and his food,. To keep the food warm, MÃÆ'Â ndez wraps it with homemade flour tortillas under a small tablecloth. As the "food of the burrito" (ie, "little donkey") is becoming more popular, the "burrito" is finally adopted as the name for this great taco.
Another creation story tells of Ciudad JuÃÆ'¡rez in the 1940s, where street food sellers created tortilla-packed food for sale to poor children in state-run high schools. The vendors will call their children " burritos" , because burro is the everyday term for dull or stupid . Finally, a rather contemptuous term, but charming for children is transferred to the food they eat.
In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles, later renamed El Cholo Spanish Cafe. Burritos first appeared on the menu of American restaurants at El Cholo Spanish Cafe in Los Angeles during the 1930s. Burritos was mentioned in the US media for the first time in 1934, appearing on the Mexican Cookbook , a collection of regional recipes from New Mexico written by historian Erna Fergusson. In 1956, a frozen burrito was developed in Southern California.
Development of regional varieties
Mexico
Burritos is a traditional food of Ciudad JuÃÆ'¡rez, a town bordering El Paso, Texas in the state of Chihuahua, northern Mexico, where people buy it at restaurants and roadside kiosks. The northern border cities of northern Mexico like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with a tortilla flour containing only one or two of some ingredients: either some form of meat or fish, potatoes, rice, beans, cheese asadero, chile rajas , or chile relleno . Other ingredients may include: barbacoa , mole , boiled peanuts and cheese ("peanut and cheese" burritos), or deshebrada (slow grate - steak side of the grill). The deshebrada burrito has variations with chile colorado (mild to moderate hot) and one with salsa verde (very hot). Mexican burritos may be a traditional northern variant of Taco de Canasta, which is eaten for breakfast, lunch, and dinner.
Although burritos are one of the most popular examples of Mexican cuisine outside Mexico, they are popular only in northern Mexico. However, they began to appear in some non-traditional places in other parts of Mexico. Wheat flour tortillas (used in burritos) are now commonly seen in many Mexicans (perhaps because these areas are less than optimal for growing corn or corn), although at a particular time for northwestern Mexico, the US-Mexican US-Southwest American community. , and the Pueblo Indians.
Burritos commonly called tacos de harina in central and southern Mexico, and burritas (feminine variations with 'a') in the "north-style" restaurant outside Northern Mexico is right. A long, thin fried burrito called chivichanga, similar to chimichanga, prepared in the state of Sonora and beyond.
The burrito variations found in the Mexican state of Sonora are known as burro percherÃÆ'³n.
San Francisco
The origins of burrito missions or mission-style burritos can be traced back to San Francisco, in the District Mission taquerà £ 1960s and 1970s. This type of burrito is produced on a steam table assembly line, and is characterized by large fill tortillas wrapped in aluminum foil, and may include stuffing like carne asada, Mexican-style rice, whole beans (not refritos) ), sour cream and onions.
Febronio Ontiveros claims to have offered the first retail burrito in San Francisco in 1961 at El Faro ("The Lighthouse"), a grocery store on the corner of Folsom street. Ontiveros claims credit for creating a "super burrito", a style that may have led to an early development of the "San Francisco style". This innovative style involves adding rice, sour cream, and guacamole to a standard meat, bean, and cheese burrito. Burrito missions emerged as a regional culinary movement during the 1970s and 1980s. The popularity of Burrito burritos has grown locally in Mission Street taquerias like El Farolito and nationally in chains like Dos Toros from New York, Chipotle Mexican Grill, Illegal Pete, Chevy's Fresh Mex, World Burrito Freebirds, Qdoba, and Barberitos. Chili's has a short task with "Fresh Mex" food and burritos between 2015 and 2017. In 1995, Wrapps World opened in San Francisco's Marina District and brought burrito-inspired style wrappers to the restaurant industry.
San Diego
San Diego-style burritos include "California burritos" and carne asada burritos. This style has been described by food writers as "hard meat, cheese and salsa," in contrast to the Mission-style burritos, which are usually larger and always contain more ingredients. A large subgroup of Mexican restaurants in San Diego serves burritos that are described as "no-frills" and, unlike a Mission-style burrito, assembly lines are not used.
In the early 1960s, Roberto Robledo opened a tortilleria in San Diego and studied the restaurant business. Robledo began selling small bean burritos (or burrititos) at La Lomita in the late 1960s, and in 1970 he had set up a "taco shop Roberto "first. In 1999, Roberto's restaurant has evolved into a chain of 60 taco shops that offer fresh burritos known for their distinctive quality. Hoping to capitalize on Roberto's prestige, the new taco shops in San Diego began using "-dos" endings, with names like Alberto's, Filiberto's, Hilberto's, and others.
The California burrito comes from a restaurant called the unknown-berto in San Diego in the 1980s. The fresh MXN chain (formerly Santana) is also claimed to be the originator of the California burrito. The earliest published mention is in the 1995 article in the Albuquerque Tribune . California burritos usually consist of cuts of carne asada meat, fries, cheese, and cilantro, pico de gallo, sour cream, onions, or guacamole (or some combination of these five). The ingredients are similar to those used in "carne asada fries" dishes, and are considered a staple food of local San Diego cuisine. With the incorporation of French fries and the contents of a traditional burrito, the California burrito is an example of fusion border food. The California burrito has also been described as "trans-class" food, as it is commonly consumed by people in various socio-economic lines. This burrito variant can add shrimp (surf and turf), or substitute carnitas (pork) or chicken for carne asada.
The carne asada burrito is considered one of San Diego's regional foods. Carolynn Carreno says that for San Diegans, "carne asada burrito is an integral part of the place's experience as a piece of cake for a New Yorker." The Carne asada burritos are San Diego-style served with pieces of carne asada, guacamole, and pico de gallo salsa. This "wall-to-wall" use of meat contrasts with a burrito style that uses rice and beans as a filler.
Los Angeles
Los Angeles also has some unique local burrito varieties. The first is the most traditional and exemplified by the version in Mexican-American restaurants such as Al & amp; King Bea, Lupe # 2, and Burrito. These eateries have been around for decades, and they offer menus that are clearly Americanized compared to typical taqueria. The LA burritos themselves can take several forms, but are almost always dominated by several combinations: boiled peanuts, meat (often boiled beef or chili), and cheese (usually cheddar), with rice and other ingredients typical of the Mission burrito offered as add-on, if at all.
The most basic version of this burrito consists only of beans and cheeses; Beyond this, there is a "green chili" and "red chili" burrito, which may mean the addition of chili or meatless chili sauce to plain peanuts (such as Al & amp; Bea's), or meat and/or cheese as well. Rice, again, is rarely included, which, along with the choice of chili, is one of the most decisive characteristics of the style. The menu will usually continue with a list of some other combinations, such as beef and beans, all-beef, "specials" with other ingredients, etc. If the restaurant also offers hamburgers and sandwiches, it might sell a burrito version of this. , like a "hot dog burrito".
In addition to the version described, Los Angeles is also home to three burrito styles that can be said to be included in the Mexican cuisine mix category. The first is the famous "burrito kosher", served since 1946 at its famous restaurant at 1st Street and Main in Downtown Los Angeles. Another is a Korean burrito kogi, created by American chef Roy Choi, who first combines Mexican and Korean cuisine. Kogi burrito was named the 7th best burrito in Los Angeles in 2012 by LA Weekly. The kogi burrito is accented with chili-soy vinaigrette, sesame oil, and fresh lime juice. The food writer, Cathy Chaplin, says that "this is what Los Angeles is like." Finally, there is a sushi burrito, especially the version that is sold in Jogasaki food trucks . Wrapped in flour tortillas, sushi burritos include fillings like spicy tuna, tempura, and cucumber.
The presence of a truly large Mexican community in Los Angeles is also possible to find authentic burrito dishes from different regions of Mexico: from Oaxaca to Hidalgo.
Other varieties
Breakfast burrito
Breakfast burritos, American breakfast, consist of breakfast, especially scrambled egg, wrapped in tortilla flour. This style was created and popularized in several regional American cuisines, especially New Mexican cuisine, Southwest cuisine, California cuisine, and Tex-Mex.
Wet burrito
A wet burrito is covered with a red chili sauce similar to red enchilada sauce, with melted cheese on top. Usually eaten from a plate using a knife and fork, rather than being eaten by hand. These varieties are sometimes called "choked," "enchilada style", mojado (or Spanish for "wet"), or suizo ("Swiss") used in Spanish to show the plate topped with cheese or cream).
The Beltline Bar in Grand Rapids, Michigan is said to have introduced wet burritos in 1966.
Similar plates
A burrito bowl is technically not a burrito despite its name, as it consists of burritos served without tortillas. Patches are placed in a bowl, and a layer of rice is placed at the bottom. By 2017, the Meal, Ready-to-Eat version of the burrito bowl was introduced. It is not to be confused with the taco salad, which has a basic lettuce inside the fried tortilla (tostada).
A chimichanga is a popular fried burrito in the Southwest and Tex-Mex cuisine, and in the Mexican states of Sinaloa and Sonora.
Research
Research chef Taco Bell Anne Albertine experimented with grilling burritos to improve portability. This grilling technique allows a large burrito to remain sealed without spilling its contents. This is a famous cooking technique used by some San Francisco taquerias and the burrito kiosks of Northern Mexico. Traditionally, a grilled burrito is cooked with a coma (wok).
Source of the article : Wikipedia
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