San Diego's signature burrito style is the California burrito, which features carne asada and fries.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

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.

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.

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.

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.

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!

The sandwich is a cross between a hamburger and a cheesesteak, featuring ground beef, cheese, and seasoning on a roll. Its fans add whatever other fixings they like, including lettuce, tomato, onions, mustard, and more.

This map shows the order of establishment of the Franciscan-led missions whose saintly names still grace contemporary maps, from Santa Rosa in the north to San Diego in the south.

The central California city with the year-round Mediterranean climate weaves a fascinating history of indigenous, Spanish, Mexican, and then US history. This three-minute overview touches on the city's layered story, distinct architecture, and many celebrities.

The dish—french fries topped with mozzarella cheese and brown gravy—is a staple for New Jersey diners, where the dish was served to inebriated patrons who'd just left the disco club. There's no clear inventor responsible for the delicacy, though most people assume it's a variation of poutine, the similar dish that's popular in Canada.

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.

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.

Founded in 1910 in Chicago, the American Film Company moved west to Santa Barbara to shoot cowboy westerns. For a decade, the studio was prolific, putting out an average of 242 films a year but collapsed within a decade due to a lack of vision.

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.

Bison roam the 75 square-mile channel island of Santa Catalina about 25 miles south of Los Angeles in the Pacific. It's not clear exactly how they got there, but one theory says 14 of them were dropped off as part of a Hollywood film production. Generally beloved by the locals and vacationers, their numbers ballooned to nearly 600 but dwindled amid resource scarcity. What now? See the state of conservation efforts here.

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.

On May 11, 1971, Dallas restaurateur Mariano Martinez adapted an ice cream machine to produce frozen margaritas using his father's recipe. The original machine now sits in the Smithsonian's National Museum of American History.

Just north of Santa Barbara sits a curious California gem: Solvang, a small town constructed in the Danish Provincial style. This video tour of the village provides a fascinating history of how the town became a miniature Copenhagen and does so in a unique way: by trying to recreate vintage photographs of the town. It makes for an entertaining and educational tour.

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

Korean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes.

As country music leaned towards the slick Nashville Sound in the 1950s, several artists operating outside that city reacted with rougher sounds more reminiscent of honky tonk and early rock ‘n’ roll. It came to be known as the Bakersfield Sound, reflecting the California agricultural region.

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.

The pasty is a signature dish of the state's Upper Peninsula. Because it's a handheld food, the item is sometimes called "the Yooper burrito," referencing the slang ("Yooper") for someone who lives in the area.

No, they won't get vegetarians into trouble, but beefsteak tomatoes did earn their name because of their meaty texture. People also associate the hearty beefsteak with sandwiches and burgers because they make for a perfect topping on meat-centric dishes. This quick explainer breaks down the basic etymology of the beefsteak and provides a few helpful ideas for using the tomato in your next meal.

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.

The image of the skeleton in a feather hat, satirizing women who chased European fashion trends, first appeared in 1912 on broadsides printed by José Guadalupe Posada, a Mexican artist. Today, she is the holiday’s most recognizable symbol.