Cemita de Queso de Puerco
Head cheese cemita; queso de puerco is Mexican head cheese.
Andrew Lekashman
Cemita de Pollo
Chicken cemita; breaded chicken cutlet.
Cemita de Pierna
A Puebla cemita built on pierna, pork leg rubbed in red adobo and oven-roasted, carved thin onto the sesame egg roll with quesillo, heavy avocado, chipotle, and raw pápalo.
Cemita de Milanesa
The cemita de milanesa is the only cemita built to shatter: a pounded breaded cutlet fried brittle and pressed into Puebla's sesame egg roll with quesillo, avocado, chipotle, and raw papalo.
Cemita de Carnitas
The cemita de carnitas packs pork cooked slow in its own lard into a domed sesame Puebla roll, with quesillo, avocado, smoky chipotle, and a wild leaf called pápalo laid in raw on top.
Cemita de Carne Enchilada
Pork loin steeped for hours in a guajillo adobo, then seared hard and packed into Puebla's sesame egg roll with quesillo, avocado, chipotle, and raw pápalo. The chile is in the meat, not on it.
Cauliflower Taco
Roasted cauliflower taco; vegetarian option.
Carnitas Burrito
Michoacán carnitas, part shredded and part crisped, packed into an oversized foil-wrapped California flour burrito with rice, beans, and guacamole holding the fat in check.
Carne Asada Burrito
San Diego's border taco shops took the burrito and subtracted: grilled carne asada, guacamole, salsa, and a flat refusal of rice, beans, and fries.
California Crunch Burrito
Burrito with french fries and crispy elements.
California Burrito
San Diego specialty; carne asada with french fries, cheese, guacamole, sour cream inside. The fries are essential and distinctive.
Burro
In Sonora and Tucson it is a burro, not a burrito: the same closed wheat parcel under the full animal's name, built spare on a large thin Sonoran flour tortilla around one meat done well.
Burrito
The burrito is a single warm flour tortilla rolled tight around a filling and sealed at both ends, spare in northern Mexico, loaded into a two-handed cylinder in the United States.
Burrito Suizo
'Swiss' burrito; burrito smothered in cream sauce or sour cream-based sauce.
Burrito Mojado
The wet burrito, laid flat and drowned in red or green chile under a blanket of melted cheese, then eaten with a fork. A burrito that traded the hand for a plate of its own.
Burrito Enchilada Style
Burrito covered in enchilada sauce and cheese.
Burrito de Machaca
Traditional Northern Mexican burrito; dried shredded beef (machaca) with eggs in flour tortilla. Simple, authentic.
Burrito de Huevo
Egg burrito; scrambled eggs, sometimes with chorizo or machaca.
Burrito de Frijoles
Bean burrito; simple refried beans in flour tortilla. Traditional, simple.
Burrito de Desayuno
Breakfast burrito; eggs, meat, potatoes in flour tortilla.
Burrito de Chile Verde
On the El Paso–Juárez border you order a burrito by its pot. De chile verde is the green one: pork shredded pale in tomatillo and roasted chile, rolled thin, foil-twisted.