The Burrito

Overview

Meaning “little donkey” in Spanish, the burrito is a Mexican dish with savory ingredients—like beans, meat, vegetables, and cheese—tightly rolled into a large flour tortilla to form a perfectly sealed pouch.

The word “burrito” was originally a regional term for what we today would call a taco: ingredients folded into a tortilla. Wrapping food in tortillas dates back to the ancient Mayans, but it wasn’t until the early 20th century that the modern burrito developed in northern Mexico. Migrant workers then brought the dish to the United States, where it quickly caught on, particularly in Southern California.

Today, a worldwide rise in fast-casual chains and heightened interest in international flavors, particularly among younger generations, have cemented the burrito’s international popularity. As of 2025, the global burrito market has surpassed $6B.

Several distinct regional styles of burritos have developed over the years, including unique takes on the dish in Ciudad Juárez, Los Angeles, San Francisco, Santa Fe, and elsewhere.

1440 Findings

Hours of research by our editors, distilled into minutes of clarity.

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.
Found via 1440 Open in new tab
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.
Found via Weird History Food Open in new tab

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.
Found via Munchies Open in new tab
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.
Found via Eater LA Open in new tab
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.
Found via Orange County Register Open in new tab
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.
Found via New Mexico True Open in new tab
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.
Found via Serious Eats Open in new tab
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.
Found via Michael Sandberg's Data Visualization Blog Open in new tab

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.
Found via Food52 Open in new tab
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.
Found via Problem Solved Open in new tab

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