Learn to fold a burrito like a pro....and then we will hire you!
Here is our most recent video on how to fold a burrito created in honor of National Burrito Day. It is typically celebrated on the first Thursday of April to celebrate this popular Mexican-American stable.
If your burritos tend to fall apart, check this out. Or just watch it anyway, so we can feel like we are together for a few minutes. We want to stay connected with you until we can welcome you back into the restaurant.
John has been folding burritos since he was a teen. He's as good at cooking Mexican food as he is at making margaritas. He's shown me a time or two over the years how to do it. However, it was actually our beloved Chris Ribarchak who patiently helped me with my technique. We folded hundreds of burritos at a time together during the pandemic to drop off for local nursing home and hospital workers. But, I am out of practice, so this was a good refresher for me too.
Over the years, guests traveling from Mexico, Texas and parts of the Southwest have shared opinions on what a "real" burrito is. Many saying our dishes reminded them of home. Others telling me that burritos aren't really Mexican! I did a little digging and learned that burritos date back to the 1800s where early references can be found in Mexican dictionaries. Some argue that because they are made of flour instead of corn that they aren't traditional. Apparently, the reason for flour is that in Northern Mexico the climate is better for growing wheat than corn. Flour tortillas became more practical for keeping food warm and portable. There is also a bit of folklore behind the name which I share in the video.
The Inn's house burritos that we've been preparing for over 40 years are closest to the Northern Mexican style. Simple ingredients inside but we do make it our own, plated with a bit of melted cheese on top and rice and beans on the side (and not inside unless requested). The Vegan Colorado Green Chile burrito leans toward the Southwest style where burrito flavors are chile focused with sauce on the side or over it. Our Mega Burritos are more Tex Mex style: large, bold, saucy, cheesy. When everything is added to the inside (meat, rice, beans, sauce, cheese, guac, sauces, etc), food historians often refer to it as Cali-Mex style. We also offer other burritos from time to time that we call the Chef's featured burrito. For these, our kitchen experiments with seasonal ingredients to prepare something unique and delicious for you all wrapped up in deliciousness.
Who knew there was so much to talk about when learning to tightly wrap a burrito? Our kitchen crew are experts at the burrito in all its forms, and they are eagerly waiting to get back in the kitchen and prepare a burrito for you the way you like it.
Stay in touch. Let us know what your favorite way to eat a burrito is.