Inspired by the burrito, wraps took over the food scene in the 1990s

Using the burrito as a model, World Wrapps in San Francisco pioneered the fast-casual concept with a menu of wraps filled with gourmet ingredients like sauteed salmon and saffron rice.

There are more than a dozen burrito types in the US

Different regions have different aspects, including Mission-style in San Francisco (and nationwide via Chipotle), the chile Colorado burrito, New Mexico’s breakfast burrito, and fusions like the Korean burrito.

San Francisco's Mission-style burritos, which are packed with rice and other fillings, were designed for hungry firefighters on the go.

LA's oldest Mexican restaurant pioneered the burrito in America

El Cholo Spanish Cafe opened in 1923. It was among the first to serve several now-common Mexican dishes, including burritos in the 1930s, guacamole in 1955, and nachos in 1959.

Unique ingredients and preparations differentiate burrito styles

Examples include California burritos, which wrap french fries in with the other ingredients, and chimichangas, an Arizona specialty in which the burrito is deep-fried prior to serving.

The California Burrito is a french-fry filled spin on the Mexican staple

A California Burrito features carne asada and a generous heap of french fries wrapped in a flour tortilla. Its exact origin is unclear, but it's believed to have been invented in the San Diego area sometime in the 1980s.

The sushi burrito hails from San Francisco

Inventor Peter Yen wanted to combine sushi-making techniques with Latin flavors, so he founded Sushirrito, which specializes in burrito-sized sushi rolls with Mexican-inspired fillings like ginger guacamole.

Chipotle was initially started to fund another restaurant

Founder Steve Ells was a chef at Stars, a tony restaurant in San Francisco. His original plan for Chipotle—which first opened in 1993 in Denver, Colorado—was to make enough money to open a separate, higher-end restaurant.

Chihuahua, Mexico, is the birthplace of burritos

Ciudad Juárez is home to dozens of burrito restaurants and food stalls, each with its own signature preparation. In Villa Ahumada, typical fillings include chiles rellenos and local cheese.

Are burritos sandwiches?

In this video, we trace the burrito's origins, explore the legal and culinary battles around its classification, and break down why this seemingly simple food raises such a complicated question.

Smothered (or wet) burritos are drenched with sauce

A bar in Grand Rapids, Michigan, first put smothered burritos on the menu in 1966. The dish is usually topped with enchilada sauce, though other options, like mole, can also be used.

New Mexico is home to a 'breakfast burrito byway'

Santa Fe's Tía Sophia's was the first restaurant to offer breakfast burritos in the 1970s, a heritage New Mexico has fully embraced. Look no further than its "breakfast burrito byway," a state-sanctioned trail that allows visitors to check out some of the best morning bites in the country.

Gen Z eats more Chipotle than other generations

The brand’s proficiency with social media and relatively low price point make Chipotle a favorite among younger diners. Individual assembly also makes it easy to cater to various diets.

Burrito styles vary across the US and Mexico

Mexican burritos are typically simple, containing 1-3 ingredients. (One exception is Sonora’s burro pecheron, which includes additions like avocado and pepperoni.) American burritos are typically larger and have a wider range of ingredients.

A Connecticut man claims he invented the wrap

Bobby Valentine, a Connecticut-based restaurateur, claims that the burrito-inspired item was invented because someone requested a club sandwich on a day when his toaster was broken. Improvising, Valentine threw all the ingredients into a tortilla and put it on a $4 grill.

The Beat movement started in San Francisco, but quickly moved beyond it

This documentary features interviews with Beat writers Diane di Prima and Lawrence Ferlinghetti, reflecting on their arrival in San Francisco and the explosion of Beat culture in the city and beyond. “It’s not a generation,” di Prima says, reading one of her verses, “it’s a state of mind.”

Vintage 1980s photos of the streets of San Francisco

In the early 1980s, San Francisco was changing amid increased diversity and a nascent tech boom. This series of photos from 1981 and 1982 was found of the evolving city, depicting trolleys, doorsteps, storefronts, and more from a time very different from today. Explore the vintage shots here.

Frozen burritos made the dish widely available in the 1950s

California native Duane Roberts, who also pioneered the frozen hamburger patty, invented the frozen burrito in 1956 to be easily prepared at fast food restaurants. This innovation also allowed it to be sold in supermarkets.

The Beat Generation inspired significant parts of 1960s counterculture

The Beat Generation championed the transformative power of psychedelics, rebelled against the post-war social order, and called for more radical politics. With a strong foothold in San Francisco, it's no surprise these themes were carried over to the city's 1960s counterculture, informing the larger national hippie movement.

Why TikTok loves fast-casual restaurant Chili's

The company noticed TikTokers posting enthusiastically about its food and began partnering with creators on the platform. The videos include mukbangs, a South Korean trend in which users eat a massive amount of food, and #cheesepulls, where Chili's mozzarella sticks are stretched to their limits.

How a crew of hippies and nerdy teens in 1970 launched the global phenomenon of Comic-Con

Brinke Stevens and nearly 50 early organizers recount assembling Comic‑Con in 1970s San Diego—starting with just 300 attendees in a hotel basement—and how that grassroots, inclusive mix of fans sparked an enduring and worldwide pop‑culture movement.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

Back when it was still a small restaurant, McDonald's served barbecue.

An interactive investigation into drugs and migration in San Francisco

This interactive article investigates the connection between the boom in US migration from Honduras and drug dealing in San Francisco. A high concentration of Hondurans are fleeing Siria Valley, where poverty and national murder rates run high...

The early Los Angeles punk scene found a home in Chinatown

Acts like Black Flag, X, and Circle Jerks performed in unconventional venues like Madame Wong’s and the Hong Kong Cafe—restaurants in the city’s Chinatown neighborhood that became an integral part of the nascent scene.

How to make a burrito in space

Just because you’re living at the International Space Station doesn’t mean your cravings disappear. In this video, Chef Traci Des Jardins explains the best way to make a burrito while experiencing microgravity.

Joan Didion's 1967 'Slouching Towards Bethlehem' laid the hippie counterculture bare

Didion wrote a detailed account of living alongside hippies in San Francisco's Haight Ashbury area in the 1960s. Beyond their style and politics, Didion uncovered chaos, with one particularly shocking interview of a 5-year-old on LSD. Her stories challenged the movement's message of freedom and utopia in California.

Health food broke into the mainstream by the 1980s

A 1984 New York Times story noted that Americans were eating less red meat than a decade prior, and that, in general, the country was “talking, thinking and worrying about what they eat to a degree unique in the nation's history.” The feature then details foods that were then considered bizarre: whole-grain muffins, hummus, and a variety of vegetarian dishes. (Some readers may experience a paywall.)

Santa Barbara once had a thriving Chinatown and Japantown

In the late 1800s, the city had an influx of immigrants from China and Japan, prompting the growth of areas dominated by their respective cultures. Earthquakes and world wars, as well as a push for Spanish Colonial architecture, led to their eventual decline.

A television show helped popularize sushi in the US in the 1980s

"Shogun," a miniseries released in 1980, followed a British sailor's journey through 17th-century Japan. Nearly a third of American households watched its five installments, and it was used as an instructional text in classrooms throughout the '80s, inspiring a wave of American interest in Japanese culture, including sushi.

The Beats also influenced the imagery of the 1960s

First editions of Burroughs’s "The Naked Lunch," Kerouac’s "The Dharma Bums," and Ferlinghetti’s "A Coney Island of the Mind" were just as notable for their text as they were for their design, which anticipated the psychedelic imagery of 1960s countercultural touchstones like Ken Kesey, Andy Warhol, and R. Crumb.

Is a burrito a wrap?

The composition is markedly similar. Many ingredients are the same. So, what's the difference between a burrito and a wrap, beyond branding? This podcast wades into the debate, trying to come to a conclusive answer, once and for all.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

'Foodie' culture arose in the early 2000s

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

The Six Gallery, and San Francisco at large, helped the Beats grow

The Six Gallery was located in the “Harlem of the West,” where jazz musicians, filmmakers, painters and poets experimented with no regard for commercial success. “If Ginsberg had broken new ground,” historian Rebecca Solnit writes, “the Six had made it possible to go public with it.”

A comprehensive taxonomy of American tacos

Tacos may be a Mexican food, but they're wildly popular in America and in a number of different styles. This lengthy guide from Serious Eats was compiled after visiting more than 1,000 taco shops. It breaks down the differences between the many variations on the form (including breakfast, barbacoa, and Deli Mex) you'll encounter in different regions of the country. We don't recommend reading on an empty stomach!

Explore stories from riders of San Francisco's transit system

Since 2008, the "Muni Diaries" podcast has collected true stories from more than 4,000 transit riders, from a man riding with a black crow on his shoulder to the bus driver who moonlights as a poet.

Edgier burlesque shows helped define the form

Stand-up came into its own at burlesque shows, thanks to audiences who sought humor that reflected the hectic, urban settings where they lived. According to historian Joseph Boskin, “The tempo of the comedy, like the movement of city streets, was swift and jolting and possessed highly recognizable parameters.”

Burning Man started with 30 people. Now it's a globally recognized festival

Burning Man initially gained momentum thanks to the bohemians of San Francisco's 1980s countercultural scene. Artists and other influential figure helped spread the word to make it one of the largest festivals in the US.