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.

Before Chipotle, San Francisco was the epicenter of American burrito obsession

More than just something to eat, burritos were akin to a Bay Area religion in the early 1990s, inspiring performance art, comedy shows, music, philosophizing, and more.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Ballpark nachos—the messy but delicious combo of liquid cheese, pickled jalapenos, and tortilla chips—were invented for the Texas Rangers.

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.

The first sushi bar in the US opened in the 1960s in Los Angeles

Kawafuku opened in the city’s Little Tokyo neighborhood in 1923 and installed its sushi bar in the mid-1960s. The restaurant primarily sourced local seafood, including abalone, though it also imported fish from Japan, attracting many Japanese expatriates.

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

Historians believe the first modern restaurant was opened in 1765

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

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.

Sinaloan sushi is a Mexican take on the Japanese classic

Sushi became popular in Mexico in the early 20th century, thanks to Japanese immigrants who settled in Sinaloa, a Mexican state that runs along the Pacific Ocean. The region’s modern-day sushi blends both cultural traditions, evident in items like the Mar y Tierra roll, which includes carne asada and shrimp.

Delmonico's was the first American fine-dining restaurant

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

Cinco de Mayo holiday celebrations originated with California's Mexican Americans during the Civil War

California Latinos first celebrated Cinco de Mayo in 1862 through patriotic assemblies called Juntas Patrióticas. Ardent Union supporters, these individuals saw the Puebla victory as a win for democracy against both French imperialism and the Confederate cause.

The history of the Caesar salad

Despite what you might guess from its name, the Caesar salad wasn't invented in ancient Rome. The popular dish was created in the 1920s by two Italian brothers who'd emigrated to the United States and opened a popular restaurant in Tijuana called Caesar's Palace. This history of the popular entrée digs into that history and unpacks how it became a restaurant staple.

There's no definitive proof that Boulanger, the supposed inventor of the restaurant, ever lived

Legend has it that Boulanger's Paris soup shop was the first modern restaurant, but historian Rebecca Spang found no definitive proof that he ever lived. She did, however, find multiple documents referencing a different 18th-century Parisian, Mathurin Roze de Chantoiseau, as the "creator" of restaurants. (Some readers may experience a paywall.)

Tex-Mex is its own distinct cuisine with roots in the Texas borderlands

The cuisine emerged from Tejano cooking, blending northern Mexican ranch food with ingredients such as yellow cheese, beef, and wheat flour. Dishes now considered staples, including chili con carne and fajitas, were Tex-Mex inventions rather than traditional Mexican dishes.

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.

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

The first Trader Joe's opened in California in 1967

Joe Coulombe was inspired by his travels outside the United States and wanted to open a store that offered some of the flavors he'd tasted abroad. Now, the store's unique products attract international visitors, who view it as a tourist destination.

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.

Explore the history of American restaurants through an archive of menus dating back to the early 1800s.

The long history of an ancient Andean beer made from corn

And often chewed before brewed. From dank chicherias in small towns to gourmet big-city restaurants catering to tourists, the traditional fermented-corn beverage chicha is still being drunk throughout the Andes. Read more here.

Lombardi's was the first documented pizza restaurant in the US

The New York establishment opened in the early 1900s and was a cornerstone of Manhattan's SoHo. At one point, it was open 23 hours a day, allowing laborers of the predominantly Italian-American community to stop by for pies before or after work.

The first chili cook took place in a Texas ghost town

"The Great Chili Confrontation" happened October 21, 1967, in Terlingua, Texas, a small ghost town near Big Bend National Park. The showdown was between journalists H. Allen Smith, who wrote an article titled “Nobody Knows More About Chili Than I Do,” and Wick Fowler, a Texas reporter.

Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

Cinco de Mayo is a regional holiday concentrated in Puebla and celebrated with local cuisine

Puebla is considered by many food experts to be an excellent culinary destination. Traditional dishes you may find there on Cinco de Mayo include mole poblano, a complex, dark sauce born in a 17th-century convent; chalupas, fried tortillas topped with salsa and meat; and chiles en nogada, stuffed peppers topped with walnut sauce and pomegranate seeds.

Flour tortillas are more common in northern Mexico

Of the several hypotheses for the origins of flour tortillas, the most likely is that European colonists in the region began cultivating wheat, which they used instead of corn when making tortillas.

The perfectly rolled burrito depends on the tortilla

Experts recommend warming a tortilla before wrapping it around the filling. Once warm, you should distribute the ingredients evenly on the back half of the tortilla for a uniform shape.

Ranchos were large land grants in California to Spanish, Mexican leading families

They were typically given to leading families or retired soldiers as means of settling the land with loyal people. The hundreds of ranchos have since shaped land-use policy in the area, determining plots of major cities and ranches today.

Chicano artists shaped the celebration of Day of the Dead in the US

Beginning in the 1970s, Mexican-American artists have used Day of the Dead components like ofrendas and festivals to combine cultural identity with social justice movements, highlighting indigenous traditions to address issues like gang violence.

The Chicano movement revived Cinco de Mayo as a symbol of resistance in the 1960s

After decades of little relevance, Chicano civil rights activists on campuses across the Southwest reclaimed the holiday in the late 1960s. Members of the movement described it as a declaration of cultural pride and self-determination