Chicken and Bean Burrito

History & Origin

The chicken burrito is the most democratic and popular version of the Tex-Mex burrito - a preparation that quickly adapted to the tastes and budgets of the working class on the Texas–Mexico border during the twentieth century. Whilst carne asada was long the premium filling, shredded chicken became the perfect alternative: more affordable, more versatile and equally delicious when prepared with the right seasonings. Tex-Mex cuisine, described by food writer Robb Walsh as 'the first American regional cuisine', fused Mexican ingredients such as chipotle chile, black beans and avocado with Texan grilling techniques and generous American portion sizes. Chipotle - the smoked and dried jalapeño that is the soul of many Tex-Mex preparations - contributes a depth of flavour that transforms simple cooked chicken into something extraordinary. Black beans, more common in southern Mexico than the north, entered the Tex-Mex repertoire through the influence of Cuban and Caribbean communities in Texas during the 1970s and 1980s. Today, the chicken burrito is the favourite at chains like Chipotle and Taco Bell, but its best version remains the homemade one, prepared with care and without haste.