| Revision as of 00:46, 1 January 2013 editViriditas (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers169,197 edits →Reverting bold change: ce← Previous edit |
Latest revision as of 09:00, 21 November 2024 edit undoViriditas (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers169,197 edits →Current status: ce |
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| author = Nile Cappello |
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| title = California Burrito: Get To Know This Local Favorite |
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| url = http://www.huffingtonpost.com/2013/07/22/california-burrito_n_3625554.html |
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| date = July 22, 2013 |
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| quote = I mean really, it even has its own section in the burrito Misplaced Pages page. |
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| accessdate = May 11, 2017 |
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{{Image requested|of= cross-section of San Diego style, ''California'', and San Francisco style burritos|in=California}} |
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== Semi-protected edit request on 4 May 2022 == |
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== US Development == |
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{{edit semi-protected|Burrito|answered=yes}} |
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Currently, the section on US development only tells about the early development there. But Mexican cuisine generally and burritos in particular did not become ubiquitous until much later (maybe the seventies). ] (]) 22:35, 21 June 2011 (UTC) |
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The burrito is from Mexico. Please remove United States (modern version). That is redundant and cultural appropriation. ] (]) 11:39, 4 May 2022 (UTC) |
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:] '''Not done for now:''' please establish a ] for this alteration ''']''' using the {{tlx|edit semi-protected}} template.<!-- Template:ESp --> Countries aren't cultures, and multiple types of burritos are noteworthy. ] (]) 12:20, 4 May 2022 (UTC) |
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:I agree with you. This does seem redundant. ] (]) 12:18, 6 June 2023 (UTC) |
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:I am working in a rewrite that will clearly describe the different variations, including the multiple Mexican variations and the subsequent American variations. ] (]) 17:01, 20 November 2024 (UTC) |
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== I move to remove Beltline Bar mention == |
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== Current image == |
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I am not at all clear as to why the image of a man holding a burrito was replaced with the current one. I can think of no GA or FA cuisine article that shows an image of a piece of food after someone has taken a bite out of it, and this is frankly, disgusting. ] (]) 09:37, 1 August 2011 (UTC) |
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I think it is worthwhile to remove the mention of Beltline Bar possibly being the creator of the wet burrito. It is widely contested locally. Just because they have the most advertising behind their claim does not make it credible. Other restaurants in town had them longer than beltline bar, and further, more places outside of West Michigan as a whole. ] (]) 12:18, 6 June 2023 (UTC) |
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:And of course, as the uploader, you're not at all biased to the fact that your image was replaced. The "bitten" image shows clearly the contents of the burrito, and is, in my opinion, much more representative than a rolled tortilla. As for "disgusting", you need to get out more. ] (]) 17:35, 2 September 2011 (UTC) |
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::I agree that ] better illustrates a Burrito, and is a better quality image than ]. --- ] <small>(] • ])</small> - 18:20, 2 September 2011 (UTC) |
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== Vicky's Cafe == |
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== Wet burrito == |
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this is a lie Beltline bar did not invent the wet burrito sauce... It was at Little Mexico on bridge street A beautiful lady Named Maria Perez Mendoza made invented the sauce.... ] (]) 13:14, 9 July 2023 (UTC) |
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An editor added the following material to the Development in the U.S. section. I removed it from the article, and am putting it here for verification. I was unable to corroborate it or find reliable sources for it. If the editor (or anyone else) can verify it, then it's been preserved here for reintroduction to the article. Here it is: <blockquote>While Alejandro Borquez may have served burritos in his Sonora cafe, it is controversial to say he was first to serve burritos to the American public. One must research and acknowledge the contributions of another Sonoran restauranteur in Los Angeles, California, one Victoria Rico, who owned and operated "Vicky's Cafe" in downtown Los Angeles, just a couple of blocks from City Hall and many business offices, where much of her clientele worked or frequented. Newly arrived in the United States, having left the Hermosillo region of Sonora due to political and personal hardship, Victoria, along with her mother Mercedes Rico and oldest brother Jose Rico researched local American food eating habits and discovered the popularity of hot dogs and hamburgers. Thus, in the mid-1920's, Victoria--with the help of her family--made her initial foray into the restaurant business serving breakfast and lunch out of a little "hole in the wall" location. Vicky's Cafe opened for breakfast and lunch only: eggs, bacon, and potatoes were the morning favorites; while hot dogs, hamburgers and french fries became lunchtime winners.<p>All of this changed when two customers arrived at the end of her typical lunch service and she had sold out of all her regular items. Pressing Victoria for something to eat, and asking her what she normally ate when she was in a hurry, she told them to give her a couple of minutes and she would prepare them something traditional to her Sonoran family roots. She went back to her kitchen and made each of them a "green chile verde" and a "red chile colorado" burrito, and asked them to try it and that they didn't have to pay if they didn't like it. The two men not only loved her "new specialty" they paid her and gave her a five cent tip (a lot of money back in the late 1920's). When they began bringing their friends and business associates to taste Vicky's wonderful "BEW-REE-TOES" ... she decided to not only add them to her menu, but to add favorite some of her favorite Sonoran cuisine as additional items to her standard fare. Throughout the 1930's, 40's, and 50's, Vicky's cafe expanded and became a regular Mexican dining favorite for the Los Angeles crowd. Many celebrities frequented her establishment, which was known as "The Home of the Original Burrito".</blockquote> |
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Comments welcome. ] (]) 20:05, 2 May 2012 (UTC) |
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== Reverting bold change == |
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== Current status == |
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This article has degraded significantly since I last visited, and it is now filled with errors and misinformation. I would like to suggest a major rewrite. If anyone with knowledge of the topic is interested in helping, please let me know. I think it's important to get it to at least a stable version that is not filled with nonsense. ] (]) 19:51, 20 August 2024 (UTC) |
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I am a ] by Viriditas, per ]. The section in question is not a history section, and thus it is not necessary to list the types of burritos chronologically. As the section is a list of the types of Burritos in the United States, and not a history of burritos in the United States, it falls under ]. |
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:Update: I began by removing the ] photo, which Taco Bell corporate has said is ''not'' Mexican food but a new variation on the Mexican burrito for a US (and now global audience). (It's odd we don't have an article on institutional food). It was misleading keeping it at the top of the article and was also cluttering up the page. I think some effort should be made to explain how Taco Bell is not actually Mexican food, but a fast food version of it in American form. Sadly, a lot of people don't understand this difference. I also removed the silly statement about the wet burrito being from Michigan, which is confusing a lot of people on the internet. The wet burrito was invented (in its modern form at least) in Los Angeles, and I've previously discussed this before. I'm happy to add that material back in. Finally, I removed the photo of a half-eaten burrito showing a bite taken out of it. Not sure why anyone thought that was appropriate. ] (]) 20:53, 17 October 2024 (UTC) |
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Furthermore, as there is a main article about San Francisco Burritos, I could argue that there is too much content about the burrito here in this article, and only a one paragraph ] should be included in this article.--] (]) 00:06, 1 January 2013 (UTC) |
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::Hi Viriditas! I've been planning a major rewrite as well, would be happy to collaborate on this. |
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:You failed to supply an actual ''reason'' for your reversion. Instead, you reverted for no reason and then proceeded to distract from your failure to provide a reason for you revert with off topic red herrings that have no bearing on his discussion. Food history most certainly appears in chronological order in both prose and section headings, and our own sources describe this history, so your blind reversion without reason serves no rational aim nor purpose. We don't edit Misplaced Pages based on your personal preferences for a region, we edit based on the sources which describe these regional variations in order as Mexico - San Francisco - San Diego. You don't get to subvert this order because YOUDONTLIKEIT. I wil be restoring the sourced order of sections in my next series of edits. Unless you are willing and able to provide reasons for your edits, there is no point in continuing this non-discussion. The history of the burrito is told in chronological order, not by order of your personal preference or pet theories and whims. ] (]) 00:44, 1 January 2013 (UTC) |
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::I'm tracking down the deeper sources for a lot of these claims to see where they originate from and see how they may best be fixed and replaced. |
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::I live in DC and have an order for two books that might mention the Pueblo dish from back in the day |
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::I'd also like to elaborate on the various types of burritos, finding sources that describe their origins and types |
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::Mostly, I am planning to separate the modern burrito from other uses of the ''word'' burrito in the history section |
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::I'm going home to Juarez for Thanksgiving and will also be taking new photographs of burritos in their most basic form to update the photos ] (]) 00:10, 20 November 2024 (UTC) |
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:::This sounds very exciting. Please don't get my hopes up and then let me down. For me, the beautify of the art and cuisine of the burrito is in its basic simplicity, yet there is also a kind of rigidity and strict discipline that exemplifies the best of the best. I've tried to emphasize this fact in older versions of the article, but most of my changes are gone. We are not all on the same page, and I've noticed over time, people have lost the sense of what makes a burrito a burrito, and we need to get back to this fundamental understanding. I recently traveled to one of my favorite burrito spots in NoCal, a place I've been patronizing since it opened 39 years ago. What is remarkable to me is how they've managed to preserve the same recipe all this time. In the larger restaurant business, this is almost unheard of, so there is some kind of magic happening here that we need to explore in greater depth. How does one preserve a recipe over time without letting it degrade and become compromised by bean counters and inferior ingredients? Somehow, the best purveyors of the burrito have managed to do this, and for me, it's nothing short of a miracle. I think it's safe to say that the best burritos, the exemplar of the burrito, has an earthiness to it, a deep connection to the land and to the culture of a people who have been making these foods for centuries, perhaps for even thousands of years. This is what we need to discuss, that these foods aren't just something that corporate America can steal and market as their own (and brainwash 99% of the public into thinking Taco Bell is authentic), but are something that have been with us for a very long time, and it's that history we are experiencing with each bite. There is no separation between the people, the culture, and the food. I find there is a kind of human dignity here, a self-respect and appreciation for the people growing the food, making the food, and those patronizing the establishments that sell it. We need to get back to these roots. ] (]) 22:31, 20 November 2024 (UTC) |
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::::Oh I 100% get you, and while I didn't start with this in mind I am certainly tackling it in a way that will preserve this. |
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::::I'm about halfway through with my rewrite, and even once the new article is in I might need help with formatting which I would really appreciate from you. |
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::::My approach is to present things with the attributable basics, especially the into, have a good history section that differentiates between the known history of the modern burrito and separate documented uses of the ''word'' burrito, and then have a robust section of variations that explains the original versions from north Mexico, traveling north each time to new variations that subsequently developed as the dish traveled and spread. |
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::::One key thing I really want to find: the article currently says that the Puebloan dish of a wrapped tortilla around protein could have been an ancestor of the taco, but why does it say that? Why are we dismissing the chance that it might be an ancestor of the burrito? |
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::::Think about it, the Maya are too far south for them to be the ancestors, but the Pueblo? The geography makes sense, the modern burrito is from northern Mexico and the Pueblo lived in what would become northern Mexico. |
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::::I looked up the book cited in this article that describes this dish. That same book mentions it in only a very small paragraph, but it cited two sources for it. |
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::::Those are the two books I ordered at the Library of Congress and they were ready this afternoon, so I'm going to go tomorrow to read them and see where the claim comes from. |
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::::There's a chance we get SUPER lucky and the books describe the dish as being related to the Tigua, the Ysleta del Sur Pueblo. If that's the case then I could go myself to talk to one of their historians next week when I am home for thanksgiving. |
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:::: ] (]) 23:05, 20 November 2024 (UTC) |
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:::::When I visited Chaco Canyon in the 1990s, the first thing we learned was how NASA had tracked the ancient trade routes and road systems, which apparently went hundreds of miles into Mexico. I think I recall reading that these trade routes went farther than Mexico, but it's been a long time and I don't recall the details. I don't think the Maya are too far south at all here, and we know there are codices still in existence in libraries in Spain that show what appear to be tacos or burritos in the illustrations. ] (]) 08:59, 21 November 2024 (UTC) |
I think it is worthwhile to remove the mention of Beltline Bar possibly being the creator of the wet burrito. It is widely contested locally. Just because they have the most advertising behind their claim does not make it credible. Other restaurants in town had them longer than beltline bar, and further, more places outside of West Michigan as a whole. 134.238.186.167 (talk) 12:18, 6 June 2023 (UTC)
This article has degraded significantly since I last visited, and it is now filled with errors and misinformation. I would like to suggest a major rewrite. If anyone with knowledge of the topic is interested in helping, please let me know. I think it's important to get it to at least a stable version that is not filled with nonsense. Viriditas (talk) 19:51, 20 August 2024 (UTC)
level-5 vital article is rated C-class on Misplaced Pages's content assessment scale.
Not done for now: please establish a consensus for this alteration before using the