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burrito theory

blima | Oct 6, 200203:42 AM

Thanks to Cube's recommendation earlier, I have now made Casa Diaz (Hollywood Blvd at Vermont) my ultra-frequent carne asada burrito destination.

But all this investigation got me to wondering about some of the basics of burrito-making. Specifically: it appears that burritos can be divided into two types:

1) The tortilla is filled with almost nothing but meat (except maybe just a hint of salsa pico de gallo).


2) The tortilla is filled with a motley mix of almost everything: meat, beans, cilantro, onions, rice, salsa, mole, cream, lemon or lime, nectar, ambrosia, etc., etc.

My first guess was that this was some kind of regional variation, but then I was told that a burrito is basically a "USA-Mexican" dish, so that's probably not true. But I wonder where the difference comes from.

To me (speaking as an absolute novice), "type 2" seems so obviously superior in every way, that I can't understand why anyone would bother to make a "type 1." But apparently there are a lot of carnivores out there, because that meat-tube style seems to far outnumber the picnics-in-a-tortilla that I prefer.

Any wisdom?

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