Our Story

The burrito’s roots stretch back thousands of years, beginning with Mesoamerican cultures who used corn tortillas to wrap and carry food as early as 10,000 B.C. By the late 1800s, rolled tortillas filled with meat or other ingredients were documented in Mexican Spanish dictionaries, hinting at the early form of the burrito we recognize today.

The modern burrito likely emerged in northern Mexico, though its exact origin remains debated. Some say Juan Méndez created it during the Mexican Revolution, wrapping food in large flour tortillas and selling them from his donkey. Others point to Sonoran travelers, who carried flour-tortilla meals on long journeys, earning the name burrito (“little donkey”). A third tale claims a vendor in Ciudad Juárez served tortilla-wrapped portions to local schoolchildren he teasingly called burritos.

No matter which legend you believe, burritos began as simple, practical meals with just one or two fillings. After reaching the United States in the mid-1900s, they grew into the oversized, fully loaded versions many know today. From humble origins to global popularity, the burrito remains one of the most versatile and beloved expressions of Mexican cuisine.

A chimichanga is essentially a deep-fried burrito, and while it’s a beloved staple of Tex-Mex cuisine, its origin story is famously debated. Most versions trace back to Tucson, Arizona, where several restaurants claim to have invented it. The most well-known tale comes from Monica Flin of El Charro Café, who reportedly dropped a burrito into hot oil by accident in the late 1920s or early 1950s. Startled, she began to utter a Spanish curse but quickly softened it to the nonsense word “chimichanga,” which stuck as the name of the dish. Other Tucson restaurants like Macayo’s, Micha’s, and Club 21 tell similar stories of burritos that found their way into the fryer by accident or late-night experimentation.

No matter which kitchen it began in, the chimichanga quickly became a Tex-Mex favorite. Traditionally made with a flour tortilla (often Sonoran-style for the best crisp), chimichangas are filled with seasoned meats, beans, rice, and cheese before being fried to a golden crunch. Some versions are finished with queso, enchilada sauce, or salsa verde, and modern variations now include everything from dessert fillings to inventive fusion twists.

Though not considered an authentic Mexican dish, the chimichanga has become a beloved part of Mexican-American dining: a happy accident that turned a simple burrito into a crispy, crowd-pleasing icon.

Fajitas trace their history to the ranching culture of West Texas and Northern Mexico, where vaqueros (Mexican cowboys) cooked tougher cuts of beef like skirt steak over an open flame. This long, thin cut of meat, known for its belt-like shape, inspired the name “fajita,” from the Spanish faja meaning “belt” or “strip.” Early preparations resembled tacos al carbón: grilled meat tucked into a warm tortilla, often with onions, peppers, and simple toppings. By the 1930s, this style of cooking had become popular in South Texas, especially at festivals where the sizzle and aroma drew crowds.

As the dish evolved, its modern presentation emerged: slices of grilled meat served on a sizzling skillet with peppers, onions, and warm tortillas on the side. In the Rio Grande Valley, ranch hands often received skirt steak as part of their pay, and cooks embraced it by marinating, grilling, and slicing it thin for tortillas. In the 1960s, a meat-market manager named Sonny Falcon helped fajitas gain widespread attention by selling them at fairs and outdoor events. His take on the dish, simply seasoned and served fresh off the grill, helped turn fajitas from a regional ranch meal into a Tex-Mex favorite.

Today, fajitas appear in countless variations—beef, chicken, pork, shrimp, or vegetables—but the heart of the dish remains the same: grilled strips of meat and peppers, assembled by hand, and rooted in the cross-border cooking traditions of Texas and Northern Mexico.