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Please don't say Wendy's or McD's. I'm looking for a place that sells the breakfast burritos like you get in south Texas. They're served on a small soft taco size tortilla with refried beans and cheese, sometimes chorizo....the only burritos I can find are the big ones and that's not what I want. Thanks!
Oh man, please tell me if you find them. I am dying for some too. There was a mother and daughter who used to come to my work in Austin that made some that ruined me forever. I have had some good ones at various places around Austin, but hers were easily twice as good as second place. She made everything fresh every morning, the tortillas, etc.
I imagine they would be hard to find around here. A huge part of great breakfast burritos is fresh tortillas in my opinion, and nobody makes them fresh daily around here, at least not the right way.
All the places I know that make their own tortillas are authentic mexican places, not tex-mex, and therefore do not make breakfast burritos, as I see them as more north americanized mexican food. Humble Pie had a breakfast burrito on their menu at brunch today and it looked pretty good...came with chorizo. Did not try it as i wanted the steak and eggs to go with my bloody mary!
All the places I know that make their own tortillas are authentic mexican places, not tex-mex, and therefore do not make breakfast burritos, as I see them as more north americanized mexican food. Humble Pie had a breakfast burrito on their menu at brunch today and it looked pretty good...came with chorizo. Did not try it as i wanted the steak and eggs to go with my bloody mary!
Considering Mexico is in North America, I am a bit confused by your term "north americanized mexican food." Are saying that breakfast burritos are not mexican but a USA invention?
Opps, I was way too tired when I posted, I guess. It had been a long day.
But to answer your second question, no, I do not consider "breakfast burritos" the prerolled, filled with egg, chorizo, etc. breakfast burritos to be authentic mexican. Whereever I have been in Mexico, they may serve beans and eggs with fresh tortillas on the side for rolling yourself in the morning, but never prerolled as they serve here in the US. All the burritos I have seen have been meat only.
I did find this info on the web in multiple places:
A large burrito.A burrito or taco de harina is a type of food found in Mexican cuisine. It consists of a flour tortilla usually filled with meat such as beef, chicken, or pork. The meat is usually the only filling, and the burrito is rolled fairly thin. In the United States, however, fillings generally include other ingredients such as rice, beans, lettuce, tomatoes, salsa, guacamole, cheese, and sour cream, and the result is considerably larger. The flour tortilla is sometimes lightly grilled or steamed, to soften it and make it more pliable.
The word burrito literally means "little donkey" in Spanish. The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried.[1]
It has been established in a United States court that a burrito is not a sandwich. [2] [3]
History
See also: Timeline of the Burrito
Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and thousands of corner stands. In this border town there are eateries that have established their reputation after decades serving burritos. They are eaten for breakfast, lunch and dinner. Usual ingredients include barbacoa, mole, winnys (pronounced "weinies", chopped hot dogs cooked in a tomato and chile sauce), refried beans and cheese, deshebrada (shredded slow-cooked flank steak) and chile relleno (stuffed pepper). The deshebrada burrito also has a variation in chile colorado (mild to moderately hot) and salsa verde (very hot). The typical burrito sold in Juárez is generally smaller than the varieties sold in the USA.
Wheat flour tortillas used in burritos are now often seen through much of Mexico, but at one time were peculiar to northwestern Mexico and Southwestern US Pueblo Indian tribes, possibly due to these areas being less than optimal for growing corn.
Burritos are commonly called tacos de harina (wheat flour tacos) in Central and Southern Mexico and burritas (feminine, with 'a') in northern-style restaurants outside of Northern Mexico proper. A long and thin fried burrito similar to a chimichanga is prepared in the state of Sonora and vicinity and is called a chivichanga. [4]
Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, burritos are not common outside of northern Mexico, although they are beginning to appear in some non-traditional venues due to influxes of American and Canadian tourists and repatriated Mexican emigrants. As an example of this, burritos are often considered in central and southern Mexico to be an example of "americanized" mexican food or even to have little to do with traditional mexican food.
American style
See also: Cuisine of the United States
The most commonly served style of the burrito in the United States is thought to be indigenous and is not as common at all in Mexico. Typically, American-style burritos are larger, and stuffed with multiple ingredients in addition to the principal meat or vegetable stuffing, such as pinto or black beans, rice (frequently flavored with cilantro and lime or prepared Spanish-style), guacamole, salsas, cheese, and sour cream.
One very common enhancement is the Wet Burrito, which is a burrito smothered in a red chile sauce similar to an enchilada sauce, with shredded cheese added on top so that the cheese melts. When served in a Mexican restaurant in the U.S., a melted cheese covered burrito is typically called a burrito suizo (Suizo meaning Swiss, an adjective used in Spanish to indicate dishes topped with cheese or cream).
Some cities have their own variations with one of the most well-known being the San Francisco burrito.
San Francisco burrito
Main article: San Francisco burrito
The origins of the San Francisco burrito can be traced back to Mission District taquerias of the 1960s, however some assert that the original San Francisco burritos began in the fields of Central Valley farmworkers. Other researchers trace the ancestry further back to miners of the 19th century. The San Francisco burrito emerged as a culinary movement during the 1970s and 1980s, and more recently spawned the wrap. The typical San Francisco burrito is produced on an assembly line, and is characterized by a large stuffed tortilla, wrapped in aluminum foil which can include variations on Spanish rice, beans, a single main filling, and hot or mild salsa. For San Franciscans, the burrito has become an important part of hipster and Chicano culture.[citation needed]
The San Francisco-style burrito has become immensely popular throughout the US, popularized by eateries like Chipotle Mexican Grill, Illegal Pete's and Qdoba.
And if anybody has any Durham suggestions, let me know! I'm from San Antonio and I miss my morning tacos, too. Actually, has anybody found any good, fresh tortillas?
I lived in Mexico City for 4 years (and my husband is from there). There is only one restaurant we know of in Mexico City that has burritos on the menu, and they specialize in food from the north. The burritos were different than those served here in the States. They were much smaller, and served just with meat inside. We always got them as part of a combo plate, served with the best chimichangas and beans around. And their atole.... Mmmmmm.
We are psyched to know that there's a place around here where we can pick up fresh tortillas! We brought some back with us from our last trip to Mexico, but our supply will only last us so long. Thanks, Raleightransplant!
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