Polydish city guide
Best Burrito in New York
“A flour tortilla wrapped into a sealed cylindrical shape, designed to be eaten by hand—the tight wrapping keeps everything together.”
What the real thing tastes like
A burrito (English: , Spanish: [buˈrito] ) or burro is historically a regional name in Mexico for what in other parts of the country is known as a taco (a tortilla filled with food). The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. In Central and Southern Mexico, burritos are still considered tacos, and are known as tacos de harina ("wheat flour tacos"). The tortilla is sometimes lightl
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A burrito starts as a regional identity—born in the northern states of Guanajuato, Guerrero, and Sonora, where it was simply another name for what Mexico City called a taco. Modern burritos are defined by their method: a flour tortilla wrapped tight and sealed around meat, beans, rice, and vegetables, then sometimes grilled to make it grip itself. Eat it by hand when it's dry, or with fork and knife when it swims in sauce.
Order it here when it has
- portable and self-contained
- versatile filling options
- can be grilled or steamed for pliability
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