burrito — Mexico

A burrito is a wheat-flour tortilla rolled into a closed cylinder around a filling, which sets it apart from a taco, where the tortilla is folded rather than fully wrapped. The name has been used in Mexico since at least the late 19th century, and the filling can range from simple bean and cheese combinations to more elaborate mixes of meat, beans, and vegetables. In this Mexican version, the filling relies on beef, refried pinto or black beans, tomato, onion, chili, and cheese, without rice, which is a later addition found mainly in versions eaten outside Mexico. The tortilla itself is never fried in this preparation; it serves only as a wrapper, since frying it afterward would turn the dish into a different one altogether, known as a chimichanga. To prepare it, the beef is browned with onion, garlic, and spices, while the beans are warmed and mashed to a spreadable paste. The tortilla is warmed briefly so it becomes pliable, then spread with beans and topped with the beef, chopped tomato, shredded cheese, lettuce, and a spoon of guacamole. The sides are folded in first, and the tortilla is then rolled tightly from the bottom into a sealed cylinder. It is eaten by hand as a compact, portable meal, and the exact filling changes from one cook to the next, with some adding pickled chili or sour cream. Care is usually taken to roll it tightly enough that the filling stays enclosed until the last bite.