Derived from the term “little donkey” in Spanish, the exact origin of burritos is a source of some debate. Juarez in Northern Mexico as well as the Californian cities of San Francisco, San Diego and Los Angeles all claim ownership. It is thought the name came from the food’s similarity in shape and wrapped style to the pack-roll slung over a donkey’s back by travelling vaqueros in Southern California…but even this is widely argued!
The hispanic Mission District in San Francisco is widely credited with bringing burritos to mainstream popularity in California. These burritos involved adding rice, sour cream and guacamole to the standard meat, bean and cheese burrito, and are typically what we expect from our burritos around the world today.
Pablo’s burritos are made with daily-prepared ingredients with everything made in-house. Pablo doesn’t freeze, fry or microwave in his kitchen! The pre-formulated burritos, each with their own name, provide customers with the best possible combinations. They can easily be tailored should you wish to allow for multiple variations – add guacamole, remove the beans, add extra meat etc. Once the burrito is carefully filled and rolled it is placed on the griddle to seal it and toast the outer tortilla ¡Qué rico!