Talk:Burrito

Semi-protected edit request on 4 May 2022

The burrito is from Mexico. Please remove United States (modern version). That is redundant and cultural appropriation. 2600:387:F:451A:0:0:0:4 (talk) 11:39, 4 May 2022 (UTC)

 Not done for now: please establish a consensus for this alteration before using the {{edit semi-protected}} template. Countries aren't cultures, and multiple types of burritos are noteworthy. ScottishFinnishRadish (talk) 12:20, 4 May 2022 (UTC)

I agree with you. This does seem redundant. 134.238.186.167 (talk) 12:18, 6 June 2023 (UTC)

I am working in a rewrite that will clearly describe the different variations, including the multiple Mexican variations and the subsequent American variations. JulioCesarSalad (talk) 17:01, 20 November 2024 (UTC)

I move to remove Beltline Bar mention

I think it is worthwhile to remove the mention of Beltline Bar possibly being the creator of the wet burrito. It is widely contested locally. Just because they have the most advertising behind their claim does not make it credible. Other restaurants in town had them longer than beltline bar, and further, more places outside of West Michigan as a whole. 134.238.186.167 (talk) 12:18, 6 June 2023 (UTC)

Wet burrito

this is a lie Beltline bar did not invent the wet burrito sauce... It was at Little Mexico on bridge street A beautiful lady Named Maria Perez Mendoza made invented the sauce.... 2601:404:D780:63F0:A806:2FF0:8E05:45E0 (talk) 13:14, 9 July 2023 (UTC)

Current status

This article has degraded significantly since I last visited, and it is now filled with errors and misinformation. I would like to suggest a major rewrite. If anyone with knowledge of the topic is interested in helping, please let me know. I think it's important to get it to at least a stable version that is not filled with nonsense. Viriditas (talk) 19:51, 20 August 2024 (UTC)

Update: I began by removing the institutional food photo, which Taco Bell corporate has said is not Mexican food but a new variation on the Mexican burrito for a US (and now global audience). (It's odd we don't have an article on institutional food). It was misleading keeping it at the top of the article and was also cluttering up the page. I think some effort should be made to explain how Taco Bell is not actually Mexican food, but a fast food version of it in American form. Sadly, a lot of people don't understand this difference. I also removed the silly statement about the wet burrito being from Michigan, which is confusing a lot of people on the internet. The wet burrito was invented (in its modern form at least) in Los Angeles, and I've previously discussed this before. I'm happy to add that material back in. Finally, I removed the photo of a half-eaten burrito showing a bite taken out of it. Not sure why anyone thought that was appropriate. Viriditas (talk) 20:53, 17 October 2024 (UTC)

Hi Viriditas! I've been planning a major rewrite as well, would be happy to collaborate on this.

I'm tracking down the deeper sources for a lot of these claims to see where they originate from and see how they may best be fixed and replaced.

I live in DC and have an order for two books that might mention the Pueblo dish from back in the day

I'd also like to elaborate on the various types of burritos, finding sources that describe their origins and types

Mostly, I am planning to separate the modern burrito from other uses of the word burrito in the history section

I'm going home to Juarez for Thanksgiving and will also be taking new photographs of burritos in their most basic form to update the photos JulioCesarSalad (talk) 00:10, 20 November 2024 (UTC)

This sounds very exciting. Please don't get my hopes up and then let me down. For me, the beautify of the art and cuisine of the burrito is in its basic simplicity, yet there is also a kind of rigidity and strict discipline that exemplifies the best of the best. I've tried to emphasize this fact in older versions of the article, but most of my changes are gone. We are not all on the same page, and I've noticed over time, people have lost the sense of what makes a burrito a burrito, and we need to get back to this fundamental understanding. I recently traveled to one of my favorite burrito spots in NoCal, a place I've been patronizing since it opened 39 years ago. What is remarkable to me is how they've managed to preserve the same recipe all this time. In the larger restaurant business, this is almost unheard of, so there is some kind of magic happening here that we need to explore in greater depth. How does one preserve a recipe over time without letting it degrade and become compromised by bean counters and inferior ingredients? Somehow, the best purveyors of the burrito have managed to do this, and for me, it's nothing short of a miracle. I think it's safe to say that the best burritos, the exemplar of the burrito, has an earthiness to it, a deep connection to the land and to the culture of a people who have been making these foods for centuries, perhaps for even thousands of years. This is what we need to discuss, that these foods aren't just something that corporate America can steal and market as their own (and brainwash 99% of the public into thinking Taco Bell is authentic), but are something that have been with us for a very long time, and it's that history we are experiencing with each bite. There is no separation between the people, the culture, and the food. I find there is a kind of human dignity here, a self-respect and appreciation for the people growing the food, making the food, and those patronizing the establishments that sell it. We need to get back to these roots. Viriditas (talk) 22:31, 20 November 2024 (UTC)

Oh I 100% get you, and while I didn't start with this in mind I am certainly tackling it in a way that will preserve this.

I'm about halfway through with my rewrite, and even once the new article is in I might need help with formatting which I would really appreciate from you.

My approach is to present things with the attributable basics, especially the into, have a good history section that differentiates between the known history of the modern burrito and separate documented uses of the word burrito, and then have a robust section of variations that explains the original versions from north Mexico, traveling north each time to new variations that subsequently developed as the dish traveled and spread.

One key thing I really want to find: the article currently says that the Puebloan dish of a wrapped tortilla around protein could have been an ancestor of the taco, but why does it say that? Why are we dismissing the chance that it might be an ancestor of the burrito?

Think about it, the Maya are too far south for them to be the ancestors, but the Pueblo? The geography makes sense, the modern burrito is from northern Mexico and the Pueblo lived in what would become northern Mexico.

I looked up the book cited in this article that describes this dish. That same book mentions it in only a very small paragraph, but it cited two sources for it.

Those are the two books I ordered at the Library of Congress and they were ready this afternoon, so I'm going to go tomorrow to read them and see where the claim comes from.

There's a chance we get SUPER lucky and the books describe the dish as being related to the Tigua, the Ysleta del Sur Pueblo. If that's the case then I could go myself to talk to one of their historians next week when I am home for thanksgiving.

JulioCesarSalad (talk) 23:05, 20 November 2024 (UTC)

When I visited Chaco Canyon in the 1990s, the first thing we learned was how NASA had tracked the ancient trade routes and road systems, which apparently went hundreds of miles into Mexico. I think I recall reading that these trade routes went farther than Mexico, but it's been a long time and I don't recall the details. I don't think the Maya are too far south at all here, and we know there are codices still in existence in libraries in Spain that show what appear to be tacos or burritos in the illustrations. Viriditas (talk) 08:59, 21 November 2024 (UTC)