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Burrita


If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:


September 8, 2008

“Patricia Jinich, an expert on the regional cuisines of Mexico who teaches cooking classes at the Mexican Cultural Institute in Washington, explains the differences between the American tortilla (predominantly flour) and the Mexican tortilla (primarily corn, except in the north): “The burrita or the burra [Spanish for female donkey] has one ingredient inside. It will either have chilorio or machaca. One uses dry meat, the machaca, and the other one uses fresh meat, and it’s a stew. You cook the meat until it is very tender and it’s finished off in an ancho chili sauce. It’s an exquisite ingredient in one freshly made tortilla. That’s it.”

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