The burrito was once just a regional name for a simple taco

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: Long before it became a global staple, the burrito was merely a local term for a rolled tortilla. While many believe it originated with a donkey-riding revolutionary, the truth is far more mundane: it was a regionalism for a taco, with origins as varied as the fillings inside.

The term burrito, meaning little donkey, was historically a regional name used in Mexican states like Guanajuato, Guerrero, and Sonora for what people in Mexico City simply called a taco. In these regions, a burrito was essentially a rolled-up tortilla filled with meat or other ingredients. Linguists and dictionaries from the early 20th century, including the 1895 Diccionario de Mejicanismos, confirm that the word was synonymous with a taco. Even as late as 1843, Scottish noblewoman Frances Erskine Inglis recorded eating burros—tortillas filled with cheese—while traveling in Michoacán.

The modern, distinct identity of the burrito as a large, sealed flour tortilla wrap likely took shape in Ciudad Juárez. Folk history often credits a revolutionary-era street vendor named Juan Méndez, who supposedly used a donkey to transport his food, wrapping it in large tortillas to keep it warm. However, other theories suggest the name reflects the donkey's ability to carry heavy burdens or a malicious rumor that some stands were substituting donkey meat for beef. These stories are largely products of American cultural influence, as the dish gained popularity in the United States throughout the 20th century.

Today, the burrito has evolved into a diverse array of regional styles. The Mission-style burrito, emerging from San Francisco in the 1960s and 1970s, introduced the assembly-line method and the super burrito, packed with rice, sour cream, and guacamole. In contrast, San Diego is known for the California burrito, which famously incorporates French fries, while Los Angeles offers unique fusion variations like the Korean kogi burrito and the kosher burrito. Despite these innovations, in Central and Southern Mexico, the dish is still frequently referred to as a taco de harina, or wheat flour taco, maintaining a link to its original, simpler roots.

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