burrito vs taco

for some reason, i thought the difference was rice, but apparently i am wrong?

taco is mexican food
burrito is american food

for some reason, i thought the difference was rice, but apparently i am wrong?

― just1n3, Tuesday, August 23, 2011 11:44 AM (3 minutes ago)

corn tortillas vs. flour tortillas

In the UK what are sold as tacos are hard u-shaped corn shells, but we are notoriously bad at Mexican food.

yeah mexican food isn't really a thing in nz, either

fuck burritos - wheaty bastardos - taco forever

i used to prefer burritos until i moved to a place with great mexican food, now it's tacos or gtfo

tacos!

I'm proud to be an American, where at least I have my beans

i prefer pizza

pizza is a shithorse

tacos! better ease of salsa customization, for one.

In the UK what are sold as tacos are hard u-shaped corn shells, but we are notoriously bad at Mexican food.

Not gonna get into this again but, notorious as this may be, it's actually really easy to find good Mexican food in London and anyone that fails to do so is just lazy.

Anyway, I love a burrito but I will never turn down a couple of hard shell tacos filled with STUFF.

voting beanbag but i liek tacos too. when i was younger & hungrier i'd have 1 of each (no-rice burrito)

there's another poll: burritos with or w/o rice?

also it's more fun to eat three small things than one giant thing

Burritos are in fact from Mexico. That said, tacos and burritos are both Mexican and American now. The popular Mission style burrito (what Chipotle sells) was developed by Mexican immigrants in San Francisco, etc.

My preference depends on my mood and sometimes the filling (although I can't imagine a good filling working in one format and not the other).

the taco is actually a stale pizza with no roof

sopes

sopes vs tortas vs cemitas

tacos

I can handle chicharron tacos but chicharron burritos are wayyyyy too much

i really like the bean & cheese & hot sauce burrito at the taco place up the street from me. sets me back about $3 a pop!

burritos have their place, definitely, but i'm a fan of the simplicity and modularity of the taco.

also, rice in a burrito is just UGH, no need.

Tacos by a mile! Burritos are too floury/doughy/huge. I loooooooove tacos. (see WDYTLL thread for some real taco talk)

I like a little rice in my burrito, not too much. There was a great place in Redding -- always got the grilled chicken/roasted green chile burrito. But then I discovered the spicy shrimp burrito at La Cabana, which was underpriced for its size and the amt of shrimp.

fish tacos rule

^^^

I like lettuce or cabbage or pickled cabbage in my burritos over rice. I don't really need starch and starch and starchy beans.

hard shell tacos are great, but they lack the brick-like quality of the best burritos.

That little bit of cabbage in a fish taco is a beautiful texture counterpoint.

Burritos are in fact from Mexico. That said, tacos and burritos are both Mexican and American now. The popular Mission style burrito (what Chipotle sells) was developed by Mexican immigrants in San Francisco, etc.

My preference depends on my mood and sometimes the filling (although I can't imagine a good filling working in one format and not the other).

― Spencer Chow, Tuesday, August 23, 2011 12:13 PM (25 minutes ago)

not willing to argue about this but you can find burritos in maybe <4% (feeling generous today) of Mexican restaurants in Mexico whereas you can find tacos in >80%.

burritos are a postbellum cuisine from the American Southwest bordertown of El Paso/Juarez. tacos go back zillions of years.

pickled red onions ftw

is there some technique to eating a taco correctly that prevents the filling from flopping out all over the place?

i won't usually turn down a starch for a vegetable, but the 'tacos' (loose definition) i made last night were wrapped in cabbage leaves instead of tortillas and they were amazing.

rice is great! wtf are you ppl all on atkins diet or something?? your poor kidneys...

dude nobody said rice wasn't great

Pinch both sides of the tortilla between your thumb and index/middle finger and use your ring/pinky to close the end or, as I usually do it, eat taco, clean up plate w/tortilla or fork for extra taste fun.

i just had some rice for lunch! but it wasn't in a burrito.

ok i gotcha

is there some technique to eating a taco correctly that prevents the filling from flopping out all over the place?

― just1n3, Tuesday, August 23, 2011 3:47 PM (5 minutes ago) Bookmark

stuff the whole thing into your mouth as fast as you can and then spend 10 minutes chewing it

yeah but see that's my problem - i have a really small mouth (literally)

then: no

tacos don't deserve this

Enchiladas

wot about that fruckin frisbee from taco hell

http://www.tacobell.com/menuitem/Crunchwrap-Supreme

huaraches

tortas

what other mexican food can we name

did everybody watch that awesome La Choy ad

damn, tacos

I just figured out why sometimes burritos are called burritos and sometimes they're called burros, and why whenever you go somewhere that has burros it's so goddamn big it's like four meals – diminutive, duh.

"Spanish is a language rich in diminutives" – the wikipedia

i've never seen a burro. are they the size of an actual burro?

Everybody knows that a burro lives in a hole in the ground.

my feeling is that some things are better on a taco

- fried fish
- carnitas
- sweetmeats

and that some things are better in a burrito

- other seafoods like crab
- carne asada
- beans

some things are equally good for both but really shine elsewhere (enchiladas and street foods)

- grilled fish
- shredded chicken
- shredded beef

some things are better consumed on a plate with tortillas and fresh toppings, like well-prepared asado and fancy fishes

also i tend to get tacos as a light meal or part of a combo, i get burritos when i'm hungry or i just want to throw everything in one bowl, and i get the second half of the list when i'm at a sit-down restaurant

the taco seems like a ridiculously inefficient method of plate-to-mouth food transportation: shit falls out all over the place, you can't really put much in bc of this

this doesn't happen w/fresh tortillas

this doesn't happen w skillz

the trick is to get the shit to fall into your MOUTH

i apologize for that sentence

i subscribe to lucky peach; the inaugural issue just made me want to eat lots of ramen.

― M*A*S*H Rules Everything Around Me (get bent), Monday, 5 September 2011 23:12 (10 months ago) Permalink

^ have you seen how much this issue goes for on ebay now

you know the tortilla chips on the side are for scooping up the taco filling that falls out of your mouth

http://www.guernicamag.com/features/the-messy-business-of-tacos/

cool arty on the history of 'cos

tacosplay

i thought "cool arty" was your nickname for the author for a sec

Tlayuda>Taco>Empanada>Burrito

have you seen how much this issue goes for on ebay now

yes. i could be tempted to sell mine for the right price.

huarache>tlayuda

http://www.nicegraphics.com/chow/dona_chico/tinga.jpg

holy fuck I'm aggro veg but I can't deny how rad that looks

we call that a "flying saucer" down here

plenty of veg options aero! though i wasn't too big on the huitlacoche (corn fungus). guess there's lard involved in the dough prep though huh.

it depends! a lot of sope etc dough is just masa & baking powder & water iirc. I've made 'em at home with that to decent success although I think there's better kitchen implements to use than the frying pan but I can never quite pull the trigger on buying a tawa or whatever because they're gonna sit in the drawer next to the ravioli maker most of the year/decade.

i bought flour for corn tortillas recently, i couldn't tell how fussy i was being, if it was like buying jam sugar.

i think key to sope success is using a bit of shortening (vegetable ok) and maybe a cast iron skillet?

shortening preferably on griddle (though just a bit to thicken oil like if you were adding butter to cooking oil) and in dough but also just a tiny bit, less than butter in biscuits, you don't want a shortbread texture unless yr shooting for tamales

actually maybe comparable to butter in biscuits

what should I do with like 8 fresh apricots

Save 2-3 for eating fresh, turn 5-6 into an ice cream topping?

trade them for tacos

no ice cream in the house, and even if there were, I am not much of an ice cream person why because apparently I hate america

anyhoo I really like this recipe, so I think I'll do it up with apricots instead of rhubarb/strawberry:

http://www.epicurious.com/recipes/food/views/Rhubarb-Strawberry-Pudding-Cake-238103

question: do I have to peel these fuckers god I hope not

xpost oh hell I thought I was on What's Cooking thread; apologies

pack the apricots in a large pickle or mason jar with salt and lemon juice. let stand in a dark place for two hours. remove and place in warm, dry, sunlit area in the sun for 2-3 days. thread hemp twine through. this is your "neckace of shrunken ears" for your amazonian cannibal costume.

^^^winning suggestion!

vietnam vet costume, whatever

^^ winning

if you have something really delicious, like super flavorful marinated meat, you should put that shit in a taco with just a little lime, onion, radish, a little salsa or w/e but not too much of anything. Burritos are big cheesy carby messes for covering up ordinary meat or veggies. They're good but if you want to really taste something you'll taste it better in a taco.

^^ otm

burrito:drunk::taco:stoner

what?

that's why you always get the combo plate huh

Combo plate? What is this, Chi Chi's?

I have been craving veggie burritos in the worst way. A big huge floppy tortilla. Brown rice, say, some tofu or something, corn, black beans, homemade salsa, that sort of thing. What else can you do, kale, sweet potato, avocado, that sort of thing. Hot sauce.

I'm actually thinking of making big huge burritos and then wrapping in tinfoil and freezing.

a sweet potato/kale burrito sounds delicious.

vegan chorizo would go well with that jody

SOYrizo

i love soyrizo.

now my husband has told me that they are they SAME, just folded differently.

I DON'T GET IT

nope

you are p much describing one of these guys, fields of salmon. i never had sweet potato in a burrito before, i guess the potato-rice-starch-overload confuses me.

i had a real bad burrito last night. even the rice was bad. & they rolled it wearing these blue rubber gloves, & it took a while, the whole thing had this unnerving pre-op vibe.