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Feliz Ramos I Duarte Biography & Facts

A burrito (English: , Spanish: [buˈrito] ) in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife. Burritos are filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema. Burritos are often contrasted in present times with similar dishes such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas, which use corn masa tortillas and are covered in a savory sauce to be eaten with a fork and knife. Etymology The word burrito means "little donkey" in Spanish, the diminutive form of burro, or "donkey". The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a large burden. History Before the development of the modern burrito, the Maya civilization of Mexico used corn tortillas as early as 1500 B.C. to wrap foods, with fillings of chili peppers, tomatoes, mushrooms, squash, and avocados. Historically, the Pueblo peoples of the Southwestern US also made tortillas filled with beans and meat sauce and prepared much like the modern burrito. But these preparations could also be said to be the origin of the simpler taco, rather than the modern burrito. The precise origin of the modern burrito is not known, but there is evidence that in Mexico burrito was just another name, among others, for a taco, a rolled tortilla, whether corn or wheat, filled with meat or other ingredients. In the 1895 Diccionario de Mejicanismos by Feliz Ramos i Duarte, burrito was identified as the regional name given in the Mexican state of Guanajuato to what is known as a taco in other regions: “Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco." “A rolled tortilla with meat or other ingredients inside, called 'coçito' in Yucatán and 'taco' in the city of Cuernavaca and in Mexico City.” In his —Diccionario de Mejicanismos (1959)— Mexican linguist and philologist, Francisco J. Santamaría, identifies burrito as another name for a taco in the state of Guerrero, while in the State of Sinaloa it’s specifically a taco filled with salt: “En el Estado de Guerrero, taco, en el sentido de tortilla arrollada con comida adentro. En Yucatan le llaman coorto. En Sinaloa, taco de tortilla con sal” “In the State of Guerrero, taco, in the sense of a rolled tortilla with food inside. In Yucatan they call it coorto.” In Sinaloa, a tortilla taco with salt. The Dictionary of Mexican Spanish (Diccionario del Español de México) by the Colegio de México also provides those definitions, stating that it’s a regionalism from, both, the states of Guerrero and Michoacán for tacos; and also states that, in the state of Sinaloa, it’s a “taco de sal” (salt taco), a rolled corn tortilla with salt in it. In her book —Life in Mexico (1843)— Scottish noblewoman Frances Erskine Inglis states that in Michoacán the term ‘burro’ was the name given to a corn tortilla filled with cheese: ”. . . the gentlemen from Morelia, suffering for their politeness in having escorted us, the two damsels of the bath, naiads of the boiling spring, pitying our hungry condition, came to offer their services; one asked me if I should like "to eat a burro in the mean time?" A burro being an ass, I was rather startled at the proposition, and assured her that I should infinitely prefer waiting a little longer before resorting to so desperate a measure. "Some people call them pecadoras," (female sinners!) said her sister. Upon this, the gentlemen came to our assistance, and burros or pecadoras were ordered forthwith. They proved to be hot tortillas, with cheese in them, and we found them particularly good.” Being that ‘burrito’ was, originally, just a regional name for what is known as a ‘taco’ or ‘codzito‘ in other regions of Mexico, the use of both, corn and wheat flour tortillas was understandable. In fact, references to burritos made with corn tortillas appear as late as 1938 in California. Ana Bégué de Packman, author of the book —Early California Hospitality (1938)— wrote that corn and flour tortillas could be used interchangeably for making burritos. In modern day Mexico, wheat flour tortilla burritos are known as “tacos de harina” (wheat flour tacos) in Central and Southern Mexico. Folk History Some have speculated that it may have originated with vaqueros, the cowboys of northern Mexico in the 19th century. An often repeated piece of folk history is the story of a man named Juan Méndez who sold tacos at a street stand in the Bella Vista neighborhood of Ciudad Juárez during the Mexican Revolution period (1910–1921), while using a donkey as a transport for himself and his food. To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos. Another origin story tells of Ciudad Juárez in the 1940s, where a street food vendor created the tortilla-wrapped food to sell to poor children at a state-run middle school. The vendor would call the children his "burritos", because burro is a colloquial term for a dunce or dullard. Eventually, the somewhat derogatory but endearing term for the children was transferred to the food that they ate. In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles that later changed its name to El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson. In 1956, a frozen burrito was developed in Southern California.: 192  Development of regional varieties Mexico Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at rest.... Discover the Feliz Ramos I Duarte popular books. 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