TIP OF THE DAY: Gourmet Burritos & Burrito History
- Jun 19, 2017 Everyone goes crazy for these wet burritos smothered in cheese and sauce! Recipe HERE: https://www.gogogogourmet.com/wet-burrito-recipe-hacienda-style/.
- Wet Burritos, Hacienda Style Go Go Go Gourmet Mexican Dishes Mexican Food Recipes Beef Recipes Cooking Recipes Mexican Meals Mexican Cooking Recipies Enchiladas Wet Burrito Recipes Everyone loves these flavorful Wet Burritos, smothered in a rich spicy sauce, and topped with tons of cheese!
Meal Type Appetizers & Snacks Breakfast & Brunch Desserts Dinner. Big fat burritos stuffed with seasoned ground beef, beans, and cheese bake under a savory gravy. Serve them topped with onion, tomato, lettuce, and sour cream.
| April 7th is National Burrito Day. You don’t have to twist most arms to enjoy one. THE NIBBLE is having a lunch of gourmet burritos. We share the ingredients below, but first, a bit of… BURRITO HISTORY A step back in history: In 1519 the Spanish conquistadors arrived in what today is Mexico, bringing with them wheat flour and pigs. This enabled flour tortillas and carnitas. Flour tortillas are more flexible than corn tortillas, and therefore, easily rollable. A modern question is: Why are carnitas in a flour tortilla called burrito—“little donkey” in Spanish? No one knows for sure, but the leading guess is that it was named for its shape, which resembles the bedrolls carried on the back of donkeys. While the modern burrito is no more than 100 years old, Mesoamericans often rolled their food in tortillas for convenience (no dishes or utensils needed). Avocados, chili peppers, mushrooms, squash and tomatoes were sliced and rolled. The Pueblo peoples of the Southwestern U.S. were even closer to the mark. They made tortillas with beans and meat sauce fillings, prepared much like the modern burrito [source]. But the word “burrito” doesn’t appear in print until 1895, in the Spanish-language Dictionary of Mexicanisms. It was as a name used in the region of Guanajuato, in north-central Mexico. It is described as “a rolled tortilla, with meat or other food within, called coçito in Yucatan and taco in the city of Cuernavaca and in Mexico City.” That there was a rolled food called burrito in 1895 dispenses with the folk tale of a man named Juan Méndez, who sold tacos from a street stand during the Mexican Revolution (1910–1921) in Ciudad Juárez. As he used a donkey for transport, customers began to call his tacos “food of the burrito,” the little donkey, and the name eventually stuck. Food historians opine that the modern burrito may actually have been invented in the U.S., as a convenient lunch for Mexican agricultural workers. The Modern Burrito: Born In The U.S.A. The precise origin is not known, but it is generally believed to have originated in a Mexican-American community in the U.S., among farm workers in California’s Central Valley (Fresno, Stockton). According to Wikipedia, the farm workers who spent all day picking produce in fields would bring lunches of homemade flour tortillas, beans and salsa picante (hot sauce)—inexpensive and convenient. Burritos first appeared on American restaurant menus in the 1930s, beginning with El Cholo Spanish Cafe in Los Angeles. El cholo is the word used by Mexican settlers in California for field hands. 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 by historian Erna Fergusson. The book includes “celebrated favorites such as enchiladas, chile rellenos, and carne adovada, as well as the simple, rustic foods traditionally prepared and served in New Mexican homes.” It was “inspired by the delight and enthusiasm with which visitors to the Southwest partook of the region’s cuisine.” You can still buy a copy. In 1999, food writer John Mariani wrote that “What makes burritos different from most other Mexican-American foods is the metamorhpasis of this dish. “We tracked down the earliest print references for ‘burritos’ cited by food history in American/English reference books. They are nothing like the burritos we are served today… “When and where did the change happen? Early 1960s, Southern California. The who and why remain a mystery. Our survey of historic newspapers suggests food trucks played a roll. Burritos are efficient, economical, easy and delicious.” [Source: Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 48)] In Mexico, meat and beans or refried beans can be the only burrito fillings. In the U.S., things get more elaborate. American burrito fillings may include not only the refried (or other) beans and meat, but rice, lettuce, salsa (pico de gallo, salsa picante), guacamole, shredded cheese (cheddar or jack), sour cream and vegetables. Burrito sizes vary—they’re super-sized in the U.S., up to 12 inches. You can also find them in 9- and 10-inch diameters. In 1964, Duane R. Roberts of Orange County, California sold the first frozen burrito. He made so much money that he was eventually able to buy Riverside’s iconic Mission Inn and refurbish it. The U.S. even developed the breakfast burrito, and astronauts eat them in outer space! | [1] Steak and cilantro burrito. Here’s the recipe from Half Baked Harvest. [2] Gourmet burrito: grilled shrimp and avocado cream. Here’s the recipe from Foodie Crush. [3] Breakfast burrito: Now an American staple, it first appeared in 1975. Here’s a recipe from She Wears Many Hats. [4] Chipotle restaurants brought burritos and burrito bowls across America (photo courtesy Chipotle). [5] Wet burritos: definitely not grab-and-go. Here’s the recipe from Hezzi D’s Books & Cooks. [6] Not wet, but smothered in a poblano-cheeese sauce. Here’s the recipe from Tastes Better From Scratch. | |
Tia Sophia’s, a Mexican café in Santa Fe, New Mexico, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes. It was served “wet,” topped with chili and cheese. Many Americans had their first breakfast burrito when McDonald’s introduced the Sausage Burrito in 1991: a flour tortilla, sausage, American cheese, scrambled eggs, onions and peppers. Taco Bell didn’t introduce a breakfast burrito until 2014. Which brings us to the choice of the grab-and-go burrito, eaten by hand, and wet burritos, on a plate covered with sauce and other garnishes, eaten with a knife and fork. And then there’s the burrito bowl, pioneered by Chipotle: the fillings of a burrito eaten with a fork, no tortilla. Chipotle now sells more bowls than conventional burritos. The bowls save 300 calories [source]. | ||
[7] A burrito bowl provides the fillings without the tortilla. Photo courtesy Simply Recipes. [8] Trendy and vegan: a kale burrito with black beans and avocado. Here’s the recipe from Cookie and Kate. | GOURMET BURRITO INGREDIENTS We’re not the type to put gold leaf, foie gras and sturgeon caviar on food just to create the world’s most expensive [fill in the blank]. But we do enjoy the luxury of playing with top-drawer ingredients. Rice and beans are fillers. You can make a burrito without them, or can serve them on the side. Or, you can take them up a notch with fancier rice and beans. Here are typical burrito ingredients and their upscale variations. If you don’t like our ingredients, tell us what you’d use instead.
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Have whatever burrito you like, but definitely have a burrito. Where would be be without them? | ||
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Even though I am all about eating local (I have another blog, Eat Local West Michigan), I was so torn about what to make for this week’s Sunday Supper theme of “regional specialties.” It isn’t quite spring yet, or I would have done something with asparagus and morels or ramps. Venison is also popular in these parts.
So I asked on a local cooking forum what they would suggest. Their ideas included olive burgers, pasties, banket (Dutch), or anything with beer (Grand Rapids, Michigan is Beer City USA). In the end I decided to go with something we like to call wet burritos.
Now, newcomers like to scoff at our wet burrito obsession. After all, it is not authentic Mexican. We do have lots of authentic taquerias in town but you will likely not find this on their menu. The Beltline Bar, a local Tex-Mex place, claims to have developed the wet burrito in 1964. Why would an area so heavily populated with Dutch immigrants have a large Mexican influence on its cuisine? Because of the agricultural industry, a lot of Mexicans and Central Americans settled here too. So, even though I’m from the Midwest, I have grown up eating food with a Mexican flair. We used to get hot tamales every Christmas from the church down the street that made them as a fundraiser.
I digress. This recipe is pure retro comfort food, and I think every kid in the 70s and 80s had this at least a few times. My mom would make it as a favorite birthday meal. I have since learned that wet burritos are common in other parts of the United States, but we like to claim it.
Ingredients
- 1poundground beef
- 8ouncesshredded cheese
- 1can enchilada sauce
- 1can tomato soup
- 1can cream of mushroom soup
- 10soft taco shells
- 1can tomato paste
- 1can refried beans
- 1small onion, chopped
- 1packagetaco seasoning
- sour cream, lettuce and tomato as desired
Instructions
- Preheat oven to 350F
- In a large skillet, cook hamburger and onions until cooked through. Add tomato paste, taco seasoning, and refried beans. Mix well.
- Spoon the mix evenly into taco shells. Roll and place in 9x13 pan.
- In a separate bowl, mix the cream of mushroom soup, tomato soup, and enchilada sauce. Pour over burritos. Cover with cheese.
- Bake for 30 minutes or until heated through and cheese is bubbly.
- Serve with sour cream, tomatoes, and lettuce.
More Regional Specialties from Sunday Supper Bloggers
Appetizers:
- Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
Beverages:
Go Go Go Gourmet Wet Burrito Calories
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
Breakfast:
- Breakfast Empanada Casserole by Simply Healthy Family
Salads:
- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
Sauces:
- Alabama White Barbecue Sauce by Cookin’ Mimi
Go Go Go Gourmet Wet Burrito House
Side Dishes:
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
- Southern Collard Greens by Magnolia Days
Soups:
- Mohawk Corn Soup by kimchi MOM
- Steve’s Famous Maryland Crab Soup by Monica’s Table
Main Dish:
- Amish Chicken and Noodles by Palatable Pastime
- Boiled Lobster with Drawn Butter by Taste And See
- Bison Steaks with Cranberry Chimichurri by Tramplingrose
- California Beer Steamed Shrimp by Nosh My Way
- Avocado BLT Sandwich by Brunch-n-Bites
- Cali Inspired Fish Tacos by Sew You Think You Can Cook
- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
- Corn and Bacon Chowder by Moore or Less Cooking
- Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
- Deep Fried Pizza Roll by Grumpy’s Honeybunch
- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
Go Go Go Gourmet Wet Burrito Recipe
Desserts:
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
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