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Development in Mexico The word "burrito" appears in the 1895 Diccionario de Mejicanismos, where it is identified as a regional term from Guanajuato and defined as "Tortilla arrollada, con carne u' otra cosa dentro, que en Yucata'n llaman coc,ito, i en Cuernavaca i en Mejico, taco" (A rolled tortilla with meat or other ingredients inside, called 'coc,ito' in Yucatan and 'taco' in the city of Cuernavaca and in Mexico CIty). The word burrito means "little donkey" in Spanish, coming from burro, which means "donkey". The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried. Tradition tells the story of a man named Juan Mendez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910--1921) in the Bella Vista neighborhood in Ciudad Jua'rez. To keep the food warm, Mendez wrapped food in large home made flour tortillas inside individual napkins. He had a lot of success, and consumers came from other places around the Mexican border looking for the "food of the burrito" (i.e., "food of the little donkey"), the word they eventually adopted as the name for these large tacos.  Development in the United States In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson.  Varieties  Mexico Burritos are a traditional food of Ciudad Jua'rez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno. Other types of ingredients may include barbacoa, mole, chopped hot dogs cooked in a tomato and chile sauce, refried beans and cheese, deshebrada, and (shredded slow-cooked flank steak). The deshebrada burrito also has a variation with chile colorado (mild to moderately hot) and salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner. Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, in Mexico they are only popular in the northern part of the country. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas used in burritos are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize), despite at one time being peculiar to northwestern Mexico, the Southwestern US Mexican American community, and Pueblo Indian tribes. Burritos are commonly called tacos de harina (wheat flour tacos) in central and southern Mexico and burritas (feminine variation, with 'a') in northern-style restaurants outside of northern Mexico proper. A long and thin fried burrito similar to a chimichanga is prepared in the state of Sonora and vicinity, and is called a chivichanga.  United States