Burrito

A large flour tortilla wrapped tightly around a filling, with the ends tucked in so it can be eaten in the hand: that is a burrito, and which burrito depends on where you are standing. In northern Mexico, where wheat tortillas are the norm, a burrito is a slim roll with one or two fillings, machaca or beans or stewed meat, and it is a lunch, not a feat. In Ciudad Juárez and across the border in El Paso it is street food sold by the pair. The oversized version packed with rice, beans, meat, cheese, salsa, sour cream and guacamole is the Mission burrito, built in San Francisco's Mission District in the 1960s, wrapped in foil, and now the model for every fast-casual chain. The name is the diminutive of burro, donkey, and the usual explanations for it are guesses.