New Mexico is home to a 'breakfast burrito byway'

There are more than a dozen burrito types in the US

Different regions have different aspects, including Mission-style in San Francisco (and nationwide via Chipotle), the chile Colorado burrito, New Mexico’s breakfast burrito, and fusions like the Korean burrito.

Chihuahua, Mexico, is the birthplace of burritos

Ciudad Juárez is home to dozens of burrito restaurants and food stalls, each with its own signature preparation. In Villa Ahumada, typical fillings include chiles rellenos and local cheese.

LA's oldest Mexican restaurant pioneered the burrito in America

El Cholo Spanish Cafe opened in 1923. It was among the first to serve several now-common Mexican dishes, including burritos in the 1930s, guacamole in 1955, and nachos in 1959.

Unique ingredients and preparations differentiate burrito styles

Examples include California burritos, which wrap french fries in with the other ingredients, and chimichangas, an Arizona specialty in which the burrito is deep-fried prior to serving.

Before Chipotle, San Francisco was the epicenter of American burrito obsession

More than just something to eat, burritos were akin to a Bay Area religion in the early 1990s, inspiring performance art, comedy shows, music, philosophizing, and more.

Frozen burritos made the dish widely available in the 1950s

California native Duane Roberts, who also pioneered the frozen hamburger patty, invented the frozen burrito in 1956 to be easily prepared at fast food restaurants. This innovation also allowed it to be sold in supermarkets.

Smothered (or wet) burritos are drenched with sauce

A bar in Grand Rapids, Michigan, first put smothered burritos on the menu in 1966. The dish is usually topped with enchilada sauce, though other options, like mole, can also be used.

The California Burrito is a french-fry filled spin on the Mexican staple

A California Burrito features carne asada and a generous heap of french fries wrapped in a flour tortilla. Its exact origin is unclear, but it's believed to have been invented in the San Diego area sometime in the 1980s.

Are burritos sandwiches?

In this video, we trace the burrito's origins, explore the legal and culinary battles around its classification, and break down why this seemingly simple food raises such a complicated question.

Burrito styles vary across the US and Mexico

Mexican burritos are typically simple, containing 1-3 ingredients. (One exception is Sonora’s burro pecheron, which includes additions like avocado and pepperoni.) American burritos are typically larger and have a wider range of ingredients.

San Francisco's Mission-style burritos, which are packed with rice and other fillings, were designed for hungry firefighters on the go.

A Connecticut man claims he invented the wrap

Bobby Valentine, a Connecticut-based restaurateur, claims that the burrito-inspired item was invented because someone requested a club sandwich on a day when his toaster was broken. Improvising, Valentine threw all the ingredients into a tortilla and put it on a $4 grill.

Inspired by the burrito, wraps took over the food scene in the 1990s

Using the burrito as a model, World Wrapps in San Francisco pioneered the fast-casual concept with a menu of wraps filled with gourmet ingredients like sauteed salmon and saffron rice.

The sushi burrito hails from San Francisco

Inventor Peter Yen wanted to combine sushi-making techniques with Latin flavors, so he founded Sushirrito, which specializes in burrito-sized sushi rolls with Mexican-inspired fillings like ginger guacamole.

The best restaurant tasting experiences in every state

Looking for the best tasting experiences that are a must-try in your home state or anywhere you may be traveling? Here are your options.

In 1949, O’Keeffe moved to the tiny desert village of Abiquiu, New Mexico

After nearly 15 years of trying to buy an idyllic hacienda from the church, she succeeded and moved in in 1949. The three-acre property featured a view of the Chama River Valley, which inspired many of her paintings.

A New Mexico town named itself after the quiz show 'Truth or Consequences.'

Tex-Mex is its own distinct cuisine with roots in the Texas borderlands

The cuisine emerged from Tejano cooking, blending northern Mexican ranch food with ingredients such as yellow cheese, beef, and wheat flour. Dishes now considered staples, including chili con carne and fajitas, were Tex-Mex inventions rather than traditional Mexican dishes.

Texas' includes German, Mexican, and Polish influences

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

The perfectly rolled burrito depends on the tortilla

Experts recommend warming a tortilla before wrapping it around the filling. Once warm, you should distribute the ingredients evenly on the back half of the tortilla for a uniform shape.

A comprehensive taxonomy of American tacos

Tacos may be a Mexican food, but they're wildly popular in America and in a number of different styles. This lengthy guide from Serious Eats was compiled after visiting more than 1,000 taco shops. It breaks down the differences between the many variations on the form (including breakfast, barbacoa, and Deli Mex) you'll encounter in different regions of the country. We don't recommend reading on an empty stomach!

Flour tortillas are more common in northern Mexico

Of the several hypotheses for the origins of flour tortillas, the most likely is that European colonists in the region began cultivating wheat, which they used instead of corn when making tortillas.

Taste 15 of the best sandwiches across the US

It's entirely feasible to enjoy a sandwich at every mealtime. You might kick off your day with a breakfast sandwich featuring fluffy eggs and cheese on a kaiser roll, savor a po'boy filled with crispy shrimp and hot sauce for lunch, and wrap up your...

America's best mountain towns

Thrillist compiled a list of the most well-rounded mountain towns in the US, from ski-friendly Park City, Utah, to austere desert hotspot Taos, New Mexico. Peruse this list for you next mountain adventure.

How to make a burrito in space

Just because you’re living at the International Space Station doesn’t mean your cravings disappear. In this video, Chef Traci Des Jardins explains the best way to make a burrito while experiencing microgravity.

The history behind New Orleans' drive-thru daiquiris

New Orleans attracts millions of annual visitors with its freewheeling drinking culture, reaching its apex during the weeks-long Mardi Gras celebration. But even the most intemperate tourists might be confused by the city's drive-through daiquiri stands. This resource offers a brief history of the quirky staple and explains how it has survived changes in the law.

The American diner evolved from a 'lunch wagon' into a restaurant

Providence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners.

Sinaloan sushi is a Mexican take on the Japanese classic

Sushi became popular in Mexico in the early 20th century, thanks to Japanese immigrants who settled in Sinaloa, a Mexican state that runs along the Pacific Ocean. The region’s modern-day sushi blends both cultural traditions, evident in items like the Mar y Tierra roll, which includes carne asada and shrimp.

Food is central to celebrating Day of the Dead

Some items, like pan de muerto, hold specific symbolic meaning for the holiday. But ofrendas also often include everyday dishes that were favorites of the deceased, such as tamales or spiced hot chocolate, to entice them to visit.

At the 100th birthday of Route 66, a look at what makes it distinctive

The iconic road from Chicago to Santa Monica was first laid out by Cyrus Avery, a member of the highway board, in the 1920s. Before the interstate system was created in the 1950s (rendering the route a tourist route), Route 66 became the site of major roadside attractions, food stops, and lore as early American drivers explored the countryside by highway. This visual-rich essay showcases its origins and how the route stands today.

See the collection and interior of Santa Fe’s Georgia O’Keeffe Museum

The museum hosts hundreds of the artist’s paintings and many personal objects. Follow along while a curator shares context behind some of her iconic works and offers insights into O’Keeffe’s life and career.

Is a burrito a wrap?

The composition is markedly similar. Many ingredients are the same. So, what's the difference between a burrito and a wrap, beyond branding? This podcast wades into the debate, trying to come to a conclusive answer, once and for all.

A quick overview of Santa Barbara

The central California city with the year-round Mediterranean climate weaves a fascinating history of indigenous, Spanish, Mexican, and then US history. This three-minute overview touches on the city's layered story, distinct architecture, and many celebrities.

Back when it was still a small restaurant, McDonald's served barbecue.

The first Americans arrived between 14,000 and 40,000 years ago

Early peoples migrated to the Americas via the Bering Land Bridge or coastal routes, spreading across the continent as hunter-gatherers. Archaeological sites in present-day New Mexico containing stone tools and animal bones mark some of the earliest confirmed evidence of human life in North America.

Cinco de Mayo is a regional holiday concentrated in Puebla and celebrated with local cuisine

Puebla is considered by many food experts to be an excellent culinary destination. Traditional dishes you may find there on Cinco de Mayo include mole poblano, a complex, dark sauce born in a 17th-century convent; chalupas, fried tortillas topped with salsa and meat; and chiles en nogada, stuffed peppers topped with walnut sauce and pomegranate seeds.

Make these Aztec-inspired amaranth and honey skulls for Dia de los Muertos

On the Day of the Dead, ghosts enjoy earthly delights amid Mexican cemeteries. Baskets of sweet breads and tamales grace graves, while altars honoring the departed display hot chocolate and chicken legs. Hear from experts why this morbid day emphasizes the significance of offering foods loved by the dead. Intrigued? You can learn to make them yourself with recipes provided.

Pan de muerto is found on most ofrendas

The brioche-like bread is for both the living and the dead. It’s placed on altars for the spirits who return to enjoy, and families bake and eat it to honor the cycle of life and death.

The southbound Underground Railroad: finding freedom in Mexico

Until recently, the southbound Underground Railroad, as some scholars call it, has been largely overlooked, mainly because it left so few traces in surviving records. Read this article to learn more about this dangerous path and its travelers.

Health food broke into the mainstream by the 1980s

A 1984 New York Times story noted that Americans were eating less red meat than a decade prior, and that, in general, the country was “talking, thinking and worrying about what they eat to a degree unique in the nation's history.” The feature then details foods that were then considered bizarre: whole-grain muffins, hummus, and a variety of vegetarian dishes. (Some readers may experience a paywall.)

The annual 'Fiesta' parade features the largest equestrian parade in the US

Every first week of August, Santa Barbara welcomes tens of thousands of tourists for Old Spanish Fiesta Days festival, a five-day event downtown celebrating Spain's legacy in the town. A capstone moment is the annual equestrian parade, honoring the region's horse tradition with hundreds of the animals.

Hikers can walk through Maya routes on Mexico’s first long-distance trail

The Camino del Mayab is a 68-mile trail west of Cancún that follows ancient Maya paths and modern railways. Built in collaboration with local Maya communities, it promotes Indigenous culture, preserves heritage, and supports community-based tourism along the route.

The first motel appeared in 1925

The Milestone Mo-Tel was designed by Arthur and Alfred Heneman. The two architect brothers in San Luis Obispo noticed Americans choosing road trip vacations—which grew in popularity in the 1920s—but had limited sleeping options outside of campgrounds. The Milestone Mo-Tel was later renamed the Motel Inn.

Santa Barbara’s Botanic Garden was the first to showcase the state’s native plants

Founded in 1926, the garden’s founders sought to showcase the state’s local flora as a matter of conservation, rather than the water-hungry exotics regularly being imported. This story focuses on how the garden’s design took a more natural and less formal direction.

The history of Solvang, California's little Danish village

Just north of Santa Barbara sits a curious California gem: Solvang, a small town constructed in the Danish Provincial style. This video tour of the village provides a fascinating history of how the town became a miniature Copenhagen and does so in a unique way: by trying to recreate vintage photographs of the town. It makes for an entertaining and educational tour.

Chipotle was initially started to fund another restaurant

Founder Steve Ells was a chef at Stars, a tony restaurant in San Francisco. His original plan for Chipotle—which first opened in 1993 in Denver, Colorado—was to make enough money to open a separate, higher-end restaurant.

Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

Michigan's pasty is sometimes referred to as a 'Yooper burrito'

The pasty is a signature dish of the state's Upper Peninsula. Because it's a handheld food, the item is sometimes called "the Yooper burrito," referencing the slang ("Yooper") for someone who lives in the area.

Check out the 50 weirdest roadside attractions in the US, from Alabama's Unclaimed Baggae Center to Wyoming's Elkhorn Arch.

Mother's Day is one of the restaurant industry's biggest days

Brunch is a popular activity for the holiday, leading to large parties, long lines, and big checks—in 2023, the National Retail Federation anticipated $5.6B spent on a meal or outing. That's made Mother's Day a notorious day for service workers, with CNN calling it "The most hated day in the restaurant industry."