>They cook it tortilla and all?

I thought he meant they used no tortilla and just cooked the burrito in the paper plate. A good source of fiber - I guess! I would think that the paper would carbonize and have a strong taste. Maybe some extra Salsa Colorado would allow it to taste "good"? :)


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>>Around here, at least in the chains, to make a burrito, they start with a paper plate, put stuff on it, fold it, cook it and then expect people to eat it.
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>>>Both are made from flour and water. Corn torillas are totally different. I guess the main difference between a burrito and a fajita is what you put in it. Burritos are typically smothered and fajitas are only folded once - like a corn tortilla taco or soft-shelled taco (made with a burrito shell).
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>>>>>wikipedia has a picture of a plain burrito (can't see the filling though) at the top:
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>>>>>http://en.wikipedia.org/wiki/Burritos
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>>>>I still can't see the difference between the tortilla of the burr. and that of a fajita.
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>>>>>
>>>>>Smothered burritos are the best though. A place in Colorado near Denver called Chubby's (my memory may be wrong) had terrific smothered burritos. Look at the picture near the bottom of this page (can't see the sauce though which is the best part of a smothered burrito):
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>>>>>http://library.thinkquest.org/C008371/comida.html#burrito
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>>>>Mmmmmm. I've just mailed this recipe page to myself!!!
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>>>>Plus, I think I've just figured out why a fajita is called a wrap here: cos when pronounced wrongly, in the English way, it'd sound like someone who's into oral sex :-)
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>>>>(which I suppose it IS in a way)
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>>>>>>That's it. I've been confusing that with burrito in my mind. I knew there was another tortilla-type pancake, So I guess I don't really know what a burrito is, besides a little donkey, as I've learned here. Mind you, what with the super-size culture in the USA I wouldn't be surprised to see that on the menu :-)
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>>>>>>>Here a wrap is usually a fajita pita.
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>>>>>>>>Did you find the burrito place for lunch? Incidentally, they've started calling them "wraps" over here, which hacks me off.
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>>>>>>>>>Usually I do indeed :o)
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>>>>>>>>>>>Ground Beef, sharp chedder cheese, monterrey jack, and never forget the mozzarella (italian cheese is very good on burritos), onions, lettuce, salsa, guacamole, and sour cream. Now I'm going to have to find a place that serves good burritos here for lunch. Surprisingly, when we make tacos we only do ground beef and cheese and sometimes alittle lettuce. Regardless, we SMOTHER our tacos and burritos with SOUR CREAM.
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>>>>>>>>>>I thought you ate "al desko"?
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>>>>>>>>>>>>>I am 40 years old, but still when making a burrito I almost always put too much filling in it. I get too enthused about all of the yummy ingredients that I end of with this overstuff pillow like thing that breaks apart when I eat it. Then just long enough time passes before I have them again that I forget this lesson. I guess it is sort of like making a pizza, it hard to show restraint, but if you do it turns out so good.
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>>>>>>>>>>>>There is a fast food Mexican chain here called El Famous Burrito that advertises its burrito as being "football sized." (Shouldn't it be El Burrito Famoso?) That's an exaggeration, but not by as much as one might think. They are served with knife and fork, although I have seen some diligent and careful customers eat them without such aids.
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>>>>>>>>>>>>FWIW when I make burritos I like to keep it simple -- ground beef, cheddar cheese, and salsa. (Sometimes chicken instead of beef). Burritos with onions, peppers, cilantro, etc. are a little too busy for me. The one "extra ingredient" I have been happy with is white rice, although most Mexicans would probably consider that a perversion.