Authentic Mexican burritos are thin and contain only one or two ingredients — usually meat. The San Francisco Mission-style burrito, on the other hand, is filled with all sorts of ingredients, is tightly wrapped in aluminum foil and is known for its hefty size.

In Mexico, burritos are called tacos de harina, which translates to "flour tacos."

The word burrito means “little donkey” in Spanish. Some say that this name was used because a rolled up tortilla resembles a donkey’s ear; others think it has more to do with the rolled up blankets donkeys traditionally carry in Mexico.

The San Francisco Mission-style burrito is the grandfather of the “wrap,” which was invented by four business school students who spent time in the city.

Only flour tortillas can stretch enough to accommodate a San Francisco Mission-style burrito; corn tortillas are not large or flexible enough for the job.

A chimichanga is a fried burrito.

In Northern Mexico, burritos are eaten for breakfast, lunch or dinner.

According to Mexican popular tradition, the burrito was first created by Juan Mendez during the Mexican Revolution. Mendez ran a taco street stand and to keep his food warm for customers, Juan decided to wrap it in a large flour tortilla. People loved it, told all their friends, and soon, Mendez had more business than he knew what to do with.

Tim "Eater X" Janus ate 10.5 burritos in 10 minutes, winning the 2008 IFOCE World Burrito Eating Championship.