Barburrito Blog

The Rich History of Mexican Cuisine

Mexican cuisine is one of the world's most beloved food traditions, with a history as rich and complex as its flavors. Dating back thousands of years to the ancient civilizations of the Aztecs, Mayans, and other indigenous peoples, Mexican food has evolved through centuries of cultural blending, innovation, and adaptation.

The foundation of Mexican cuisine begins with corn (maize), which indigenous peoples domesticated around 10,000 years ago. This remarkable grain became central to Mesoamerican diet and culture, used to create tortillas, tamales, and many other staple foods. Alongside corn, beans and chiles formed the ancient trinity of Mexican cooking—providing protein, flavor, and nutrition that sustained civilizations.

When Spanish conquistadors arrived in the 16th century, they brought new ingredients that would forever transform the culinary landscape: beef, pork, chicken, dairy products, wheat, rice, and various spices. This fusion of Old and New World foods created what we now recognize as traditional Mexican cuisine.

Regional variations developed across Mexico's diverse geography, from the seafood-rich coastal areas to the hearty meat dishes of the north, and the complex moles of Oaxaca. These regional specialties reflect local ingredients, climate, and cultural influences that make Mexican cuisine so diverse.

At Barburrito, we honor this rich culinary heritage by preparing our dishes with authentic ingredients and traditional methods. We believe that understanding the history behind the food enhances the dining experience, connecting our customers to centuries of culinary tradition with every bite.

How to Build the Perfect Burrito

The perfect burrito is a masterpiece of layering, balance, and technique. Whether you're enjoying one at Barburrito or attempting to create your own at home, understanding the art of burrito construction can elevate your experience from good to extraordinary.

Start with the foundation: a properly warmed tortilla. A room-temperature or cold tortilla will crack when folded, while an overheated one becomes too crisp. The ideal tortilla should be warm and pliable, ready to embrace your fillings without breaking. At Barburrito, we steam our tortillas briefly to achieve the perfect temperature and flexibility.

Next comes the crucial layering strategy. Begin with rice (if using) as your first layer—this creates an absorbent base that soaks up flavors from the other ingredients. Follow with beans, which add a creamy texture that complements the rice. Your protein of choice comes next, distributed evenly to ensure each bite contains the perfect amount.

Toppings should be added with care: cheese (which melts slightly from the warmth of the ingredients below), followed by vegetables, salsa, and guacamole. Keep wet ingredients toward the center to prevent them from soaking through the tortilla. Sour cream, if desired, should be one of the last additions.

The folding technique is perhaps the most critical step. Begin by folding the sides inward, then bring the bottom flap up and over the fillings, using it to tuck and compress the ingredients before completing the roll. A properly rolled burrito should be firm but not squashed, with the contents evenly distributed throughout.

At Barburrito, our team members are trained in the fine art of burrito construction, ensuring each creation maintains its structural integrity while delivering a perfect balance of flavors in every bite. Next time you visit, watch our burrito artists at work—and appreciate the craftsmanship that goes into your meal!

The Essential Spices of Mexican Cooking

The vibrant, complex flavors that define Mexican cuisine come from a masterful blend of spices and herbs, many of which have been used for centuries. Understanding these essential ingredients is key to appreciating the depth and authenticity of Mexican dishes.

Chile peppers form the backbone of Mexican flavor profiles. From the smoky chipotle (dried, smoked jalapeño) to the fruity heat of ancho (dried poblano) and the intense punch of árbol chiles, each variety brings its own character. These aren't just about heat—they contribute complex flavors ranging from sweet to earthy to bitter, creating the layered taste experience that defines great Mexican food.

Cumin, with its warm, earthy aroma, found its way to Mexico via Spanish colonists and has become integral to many spice blends. It adds depth to meat seasonings and complements the flavors of beans and rice beautifully. Mexican oregano, different from its Mediterranean cousin, offers citrusy, grassy notes that brighten salsas, soups, and stews.

Cinnamon, cloves, and allspice might surprise those unfamiliar with authentic Mexican cooking. These warming spices feature prominently in moles, adobos, and birria, creating complex flavor foundations that balance the heat of chiles. Fresh herbs like cilantro and epazote add the finishing touches, bringing brightness and distinctive character to completed dishes.

At Barburrito, we toast and grind many of our spices in-house to maintain maximum flavor. Our signature seasoning blends for proteins like our adobo chicken and barbacoa beef are developed through careful testing to achieve the perfect balance of authenticity and appeal. The next time you enjoy our food, take a moment to appreciate the symphony of spices that makes each bite a journey through Mexico's rich culinary tradition.

Beyond Burritos: Exploring Mexico's Regional Cuisines

Mexico's culinary landscape is incredibly diverse, with distinct regional cuisines shaped by local ingredients, geography, climate, and cultural influences. While burritos and tacos have gained international fame, they represent just a small fraction of Mexico's rich food traditions.

Oaxaca, often considered Mexico's culinary heart, is famous for its seven classic moles—complex sauces made with dozens of ingredients, including chilies, nuts, seeds, chocolate, and spices. Each mole requires meticulous preparation and represents the pinnacle of culinary craftsmanship. Oaxaca is also known for its unique cheeses, chapulines (grasshoppers), and tlayudas (large tortillas topped with beans, meat, and cheese).

The Yucatán Peninsula showcases a cuisine influenced by Mayan traditions and Caribbean proximity. Dishes like cochinita pibil (slow-roasted pork marinated in citrus and achiote) and sopa de lima (lime soup with turkey) highlight the region's distinctive flavor profile, which often incorporates sour orange, habanero chilies, and recado spice blends.

Puebla gave the world mole poblano and chiles en nogada—a patriotic dish featuring poblano chilies stuffed with a meat mixture, topped with walnut sauce and pomegranate seeds to represent the colors of the Mexican flag. The coastal regions of Veracruz and Baja California feature seafood-centric cuisines, with dishes like pescado a la veracruzana (fish in a tomato-olive sauce) and fish tacos representing their respective culinary traditions.

At Barburrito, while we focus on accessible favorites like burritos and tacos, we draw inspiration from these diverse regional traditions in our seasonings, preparation methods, and special menu items. We encourage our customers to explore the breadth of Mexican cuisine, whether through our rotating specials or by seeking out regional Mexican restaurants that showcase these lesser-known but equally delicious traditions.

The Art of Salsa Making

Salsa—the Spanish word for sauce—is perhaps the most versatile and beloved component of Mexican cuisine. Far more than a condiment, salsa is an art form with endless variations, each with its own character, heat level, and ideal culinary applications.

The foundation of most salsas begins with tomatoes or tomatillos, chilies, onions, and cilantro, but the preparation methods and additional ingredients create distinct styles. Salsa roja uses ripe tomatoes for a bright, acidic base, while salsa verde derives its tangy flavor and distinctive color from tomatillos (small, green fruits encased in a papery husk). Both can be prepared fresh (cruda) or cooked (cocida), with cooking intensifying and mellowing the flavors.

Roasting ingredients transforms their flavor profiles dramatically. Charring tomatoes, chilies, and onions over an open flame brings out smoky depths and caramelized sweetness that create complex, rich salsas. This technique is essential for classics like salsa tatemada and many molcajete-ground salsas.

Regional variations showcase local ingredients and preferences. Salsa borracha ("drunken sauce") incorporates pulque or beer; Yucatecan salsas feature habaneros and sour oranges; while northern Mexico's salsa de chile de árbol delivers intense heat. Fruit salsas combining mangos, pineapples, or even strawberries with chilies create sweet-spicy contrasts that complement grilled meats beautifully.

At Barburrito, we prepare our salsas fresh daily using traditional techniques. Our salsa lineup ranges from mild pico de gallo to our fiery habanero salsa, with several heat levels in between. We encourage customers to experiment with different combinations to find their perfect match for each dish. The next time you visit, ask our staff about the day's salsas and their recommended pairings—you might discover a new favorite that transforms your burrito experience.