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Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.Mariani [separate entries for specific foods--fajita, tamale, chalupa...] Food Culture in Mexico, Long-Solis& Vargas The History of Food, Maguelonne Toussaint-Samat, "The History of Cereals, Maize in the West" (pages 164-176) New Mexico Cooking: Southwestern Flavors of the Past and Present, Clyde Casey Oxford Companion to Food, Alan Davidson [Mexico] Oxford Encyclopedia of Food and Drink in America, Andrew J. Pilcher The Story of Corn, Betty Fussell You Eat What You Are, Thelma-Barer-Stein ("Mexico") The history of bunuelos and churros can be traced to ancient peoples.There are several foods closely related to bunuelos and churros: sopaipillas & fry bread.In other countries, simliar recipes evolved as doughnuts, funnel cake, and waffles.About bunuelos "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America.In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.Burritos, as we Americans know them today, pair ancient culinary traditions with contemporary expectations. Our survey of historic newspapers suggest food trucks played a roll. The "ito" suffix denotes a smaller version of the original item.What makes burritos different from most other Mexican-American foods is the metamorhpasis of this dish. Burritos are efficient, economical, easy & delicious. A tortilla rolled and cooked on a griddle, then filled with a variety of condiments. The word, from Spanish for "little donkey," first saw print in America in 1934. A Mexican dish consisting of a maize-flour tortilla rolled round a savoury filling (of beef, chicken, refried beans, etc.) 1934: E. "..the Sonora and southeastern Arizona, some people make tortillas out of wheat, as well as, corn.
Tex Mex, as we Americans know it today, is a twentieth century phenomenon.342) [NOTE: this book has a recipe for churros, we can send you a copy if you like] RECOMMENDED READING: The Foods and Wines of Spain/Penelope Casas ---recipes for several different kinds of bunuelos; pages introducing desserts (p. Now a popular dish in many restaurants and taco stands in California and Texas are northern burritos, which are made by folding a flour tortilla around a mound of re-fried beans, seasoned to taste with chili." ---Oxford English Dictionary, 22nd edition Burros?