We are all certainly familiar with the charming and often-repeated folk story about a man named Juan Méndez. During the Mexican Revolution, he was a taco vendor at a street stand in the Bella Vista neighborhood of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, which borders El Paso, Texas.
At that time, merchant Méndez transported food on his donkey, Burro. To keep the food soft, fresh, and warm, he wrapped large flour tortillas in a small tablecloth that the donkey carried on its back in woven baskets. This way, the "food of the burrito," or "food of the little donkey," became increasingly popular, and "burrito" was eventually adopted as the name for these large tacos. The exact time when burritos originated remains unknown.
The precursor to this dish takes us back 1,500 years before the common era, to the time of the Mayan civilization. Their ancestors used to fill tortillas made from corn flour with sauces containing chili peppers, avocados, squash, tomatoes, and mushrooms.
The Pueblo peoples of the American Southwest prepared something very similar. They made tortillas filled with beans and meat sauces—similar to modern burritos, although they resembled tacos more closely. Thus, Juan Méndez, thanks to his "little donkey," remained remembered as the creator of this phenomenal dish, now widely known as the "burrito." Burritos are a traditional food of Ciudad Juárez and can be ordered in restaurants or bought from roadside street vendors.
What is a REAL Mexican burrito?
A real Mexican burrito is small and thin. Its tortilla is made from wheat flour and filled with just one or two ingredients. The fillings can include meat, but also fish, potatoes, rice, beans, asadero cheese, or chili.
One authentic Mexican burrito is the "barbacoa burrito," made with a tortilla filled with chopped beef, goat, or lamb meat, enriched with dry spicy seasonings. Other ingredients can include refried beans and cheese.
If the filling consists of shredded, blanched beef steak, it is called a "deshebrada burrito," which has variations with "chile colorado" (a sauce rated mild to moderately spicy on the Scoville scale) and "salsa verde" (categorized as very spicy). The Mexican burrito has different regional variations—one of them is "Tacos de Canasta," a traditional northern version eaten as a main course.
In the Mexican state of Sonora, the most beloved variation is the "burro percherón," filled with grilled meat, avocado, and Mexican cheese. A real burrito is like fine aged wine—hard to find, but it certainly satisfies all the senses.
Now that we know the history of this dish, here is a guide for making the perfect homemade burrito for those who might not have a great place nearby to enjoy one or for those who are skilled in the kitchen.
Homemade Burrito Recipe
This dish essentially comes down to a tortilla and its filling. As with everything, a little imagination and perhaps a pinch of experience go a long way. It would also be helpful to have a deep frying pan or something similar to a wok, along with essential ingredients such as seasoned rice, dried beans, and meat. Various sauces are also key elements that will create the magical taste of your burrito.
Tortilla – Make it or Buy it
Burrito tortillas should be made from wheat flour. If you have enough time and energy, knead the dough using flour and lard to make your own tortillas. Try to roll the dough thin enough to wrap easily but thick enough so that it does not break apart. Unless you are a professional chef, it will likely take a few attempts to achieve the desired consistency.
If time is not on your side, you won’t go wrong by buying ready-made tortillas at a nearby store. Simply heat them up in a frying pan with a little vegetable fat over high heat until they brown slightly and warm through.
Season the Rice
If you just boil it, rice is rather plain in taste. That is probably why it is so versatile. This step is optional, but we recommend enhancing the flavor of your rice. Here are a few ways to do it:
While cooking the rice, add some ingredients to infuse it with more taste. A classic option is cilantro-lime rice (chopped cilantro leaves and stems with a bit of lime juice). You can also add a pinch of salt for a more traditional Mexican rice flavor. Some people prefer to cook rice in chicken broth instead of water or add spices such as bay leaves and cumin. The choice is yours.
Prepare the Beans
Like rice, the beans used in a burrito can be customized to your taste. A healthy option is black beans, but a classic burrito typically includes regular or refried pinto beans. To achieve maximum freshness, use dried beans rather than canned ones.
Buy some dried beans at a market or health food store and soak them before cooking, or use a pressure cooker. Cook the beans in a pot or Instant Pot, adding six cups of your favorite broth and some salt. If you don’t have broth, substitute it with onions and garlic. Just as with rice, feel free to experiment with flavors.
Add Meat or Vegetables
Do you prefer a meat or vegetarian burrito? The choice is yours. Based on our experience, a good vegetarian burrito is simply a meat burrito without the meat.
In Mexico, four main types of meat are commonly used, and whichever you choose, your burrito will be delicious:
- • Carne Asada – Grilled steak
- • Pollo Asada – Grilled chicken
- • Al Pastor – Marinated pork
- • Carnitas – Slow-cooked pork
We recommend trying them all, but of these four, chicken is probably the easiest to prepare. For maximum flavor, use the fattiest part of the chicken—the thigh. Essential seasonings include salt and lime. Remember, chicken is only as good as the spices used, so experiment until you find the taste you like. Cut it into strips, cubes, or slices, then pan-fry it in a few drops of oil over high heat—it will be ready in about 15 minutes.
Prepare Your Avocado or Salsa
Your burrito won’t be complete without guacamole or avocado, nor without salsa for those who enjoy a bit of heat. Guacamole adds an extra burst of flavor. Add jalapeño (very spicy) for more heat and salt to taste. Avocado, on the other hand, is simply guacamole before lime juice and spices have been added.
Salsa is an essential component of any burrito. For a traditional burrito, go for the classic pico de gallo. The freshness of pico defines its flavor. It is incredibly easy to make and instantly enhances your burrito’s taste. Simply dice Roma tomatoes, onions, and jalapeño peppers, then mix them with lime juice and salt. Use fresh ingredients instead of frozen or vacuum-packed ones whenever possible. You can also add tartar sauce, chili mayonnaise, or a Mexican-style dressing to taste.
Sprinkle with Cheese
Add a classic blend of Mexican cheese to your burrito while the ingredients are still warm. The melted cheese will help bind everything together and complete the perfect flavor profile.
Wrap Your Burrito
This is the most challenging part for almost anyone who is not a professional burrito maker. It takes time to get it right. Is it all in the wrist? Years of practice? Whatever the trick is, the good news is that burritos taste great even when they fall apart.
To prevent your burrito from falling apart, use proper proportions when filling it. We suggest about ¼ cup of rice and ⅓ cup of beans—this way, there is enough room to add sauces and other ingredients without the burrito bursting open. Overfilling makes wrapping impossible.
A Pro Tip – Wrap Your Burrito in Foil
Even if you're eating at home and not taking your burrito to go, wrap it in foil. This will help keep everything in place, prevent it from falling apart while you eat, and keep it warm for longer. Thank us later—and enjoy!
