- The first burrito ever recorded in history was no different to a regular taco. The word first appeared in the Dictionary of Mexicanisms in 1895 – defined as a rolled tortilla, filled with meat or others, called “cosito” in Yucatan and “taco” in Cuernavaca and Mexico. It is understood that burritos used corn tortillas at the beginning, but once it acquired its northern identity, flour ones started being used.
- The burrito was initially endemic to Ciudad Juárez and Villa Ahumada in Mexico, sold from little food carts at the side of roads, and filled with shredded meat, chilli peppers, very spicy salsa verde, rice and beans. In Villa Ahumada, burritos were also heated in small, portable coal ovens.
“Even though the wrapping is distinctly “norteño” (from the north of Mexico), the combination of rice and beans feels more Caribbean than anything else…”
- From there, they were expanded across the border to the USA, and are a great example of a border cuisine – a crossbreed that exemplifies the expansion of Mexican cuisine across the globe. Ironically enough, it’s loved around the world, but nowhere near as popular in Mexico itself. Using wheat flour and animal fat rather than corn and vegetable oils, it somehow doesn’t fit in with the rest of Mexican cuisine. Even though the wrapping is distinctly “norteño” (from the north of Mexico), the combination of rice and beans feels more Caribbean than anything else.