Wet Burrito
A flour-tortilla burrito laid on a plate, smothered in red chile sauce, blanketed in melted cheese, and broiled until the tortilla softens into the dish: the Midwest diner plate you eat with a fork.
El Burrito
Veggie Burrito
The Mission taqueria's standing default: a steamed flour tortilla around beans, rice, grilled vegetables, cheese, and guacamole, the protein slot filled by composition rather than by meat.
Taco Bell Burrito Supreme
Taco Bell's loaded burrito; seasoned beef, beans, red sauce, cheese, sour cream, tomatoes.
Taco Bell 7-Layer Burrito
Vegetarian Taco Bell burrito; beans, rice, guacamole, sour cream, cheese, tomatoes, lettuce.
Sushi Burrito
A hand roll scaled to Mission-burrito size, never cut, eaten end-on: the sushi burrito was trademarked before it existed, opened in San Francisco in 2011, and outlived the company that named it.
Surf and Turf Burrito
The surf and turf burrito runs two proteins on two clocks: carne asada charred hard, camarón pulled in two minutes, in one flour tortilla where a Baja seafood counter meets the border asada grill.
Super Burrito
Extra-large burrito with everything; rice, beans, meat, cheese, sour cream, guacamole, salsa.
Smothered Green Chile Burrito
A rolled flour tortilla drowned in roasted Hatch green chile and gratinéed cheese, baked until the top browns, then plated and eaten with a fork. Ordered green, red, or Christmas.
Smothered Burrito
Burrito covered in chile sauce (red or green) and cheese, baked.
San Diego Burrito
The San Diego burrito runs fresh and grilled where others run wet and stewed, and its signature is the California burrito: carne asada and hot french fries rolled tight in a flour tortilla.
Quesarito
A burrito rolled inside a cheese quesadilla, one sandwich used as the wrapper for another, the cheese welding the shell into a single sheet. A San Diego counter trick Taco Bell took national in 2014.
Qdoba Burrito
Qdoba's burrito is the fast-casual line plus free 3-Cheese Queso. It took two lawsuits to settle on Zuma, then Z-Teca, then Qdoba by 1999, before a 2006 court ruled its burritos not sandwiches.
Pollo Asado Burrito
The grilled-chicken burrito: marinated thighs charred fast on mesquite or hot iron, chopped not shredded, rolled into a large flour tortilla with rice, beans, salsa, and cheese.
New Mexico Burrito
New Mexico style; heavily featuring Hatch green chiles or red chile sauce, often smothered.
Mission Burrito
San Francisco Mission District-style burrito; large flour tortilla with rice, beans, meat, cheese, sour cream, salsa, guacamole, lettuce ...
Los Angeles Burrito
LA style; often smaller than Mission style, variety of regional Mexican fillings.
Fajita Burrito
Grilled skirt steak, the cut Spanish calls a faja or strip, rolled into a flour tortilla with charred peppers, rice, and beans. The Tex-Mex fajita packed into one hand.
Christmas Style Burrito
A New Mexican burrito sauced with both red and green chile across the same plate, named for the two colours together: the third standing answer to the state question of red or green.
Chipotle Burrito
Assembly-line fast-casual that scaled the Mission rice-and-bean wrap to a national chain. Steve Ells opened the first store in Denver on 13 July 1993.
Chile Relleno Burrito
A whole battered, fried, cheese-stuffed poblano rolled into a flour tortilla with rice and beans: a finished dish folded inside a finished format, where Puebla's relleno meets the northern burrito.
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.