Burritos originate from Mexico, particularly from the northern regions such as Sonora, Chihuahua, and states like Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora, and Sinaloa. The term "burrito," meaning "little donkey" in Spanish, was regional in Mexico and referred to a rolled tortilla with meat or other fillings inside
. The burrito likely developed as a practical, portable meal for workers and travelers, with one popular story attributing its invention to a street vendor named Juan Méndez in Ciudad Juárez during the Mexican Revolution, who wrapped food in a large flour tortilla to keep it warm while transporting it on his donkey
. However, this story may be more legend than fact, as the term "burrito" was documented as early as 1895, before Méndez's time, and the dish was known in central Mexico, especially Guanajuato
. Traditional Mexican burritos are smaller and simpler than the large, ingredient-packed versions common in the United States today. They typically contain just one or two ingredients such as meat, beans, or cheese wrapped in a thin tortilla
. The burrito was brought to the United States by Mexican migrant workers in the early 20th century and evolved significantly there, especially in California. The Mission-style burrito, originating in San Francisco in the 1960s, is a larger, more filling variant that includes rice, guacamole, sour cream, and other ingredients, shaping the burrito as it is widely known in the U.S.
. In summary, burritos are originally from northern Mexico, with roots in regions like Sonora and Guanajuato, where they were simple, portable meals wrapped in tortillas. The dish has since evolved, especially after its introduction to the U.S.
