Burrito (food)
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Burrito (food)
A burrito (, ) or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. 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 ...
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Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, Chia seed, chia, avocados, to ...
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