I’ve been ruined for the gringo version of the burrito ever since I visited the state and city of Chihuahua, Mexico a few years ago. The tortillas for their burritos are thicker and more rustic, they grill them and into the tortilla goes a stew (guisados) and nothing else, no beans, no rice, no salad, no guacamole, no lettuce, no sour cream, nothing. The stews, whether its a tinga of chicken, or cubes of beef in a red chile sauce, or pork in a green chile and ripe tomatillo sauce, or my favorite, chicharron de pella, chicharrones with a little meat in a bright-hot green chile and tomatillo sauce - or whatever, these stews have, bless Paula Wolfort, big taste, and they don’t need anything else. Our version is just not focused taste-wise. In my far-distant youth, I once had three mission burritos from El Faro in one sitting, but decades have passed and my Chihuahua born wife has saved me and I wanted to bring all the good news about Enrizos in Chihuahua…
