Taco or burrito - what is your preference?

[toomuchfat]

EVERYTHING else being equal (I've been in enough CH pissing contests), what do you prefer.

I prefer tacos.

For the same number of calories/stomach fullness you can experience a greater variety of flavors (due to relative size) and styles.

[AdamD]

definitely tacos for me

but after reading the thread, I want try my hand at making a burrito without the rice and bean fillings

[NYCFoodie361]

Burrito Burrito Burrito! I just tried the best frozen burritos - Red's All Natural. The chicken one has a nice little kick to it, too!

[Passadumkeg]

Our son is visiting. He loves breakfast burritos. He's come to the right spot.

[pie22]

tacos are preferred as of lately - nice grilled meat and a spicy salsa any other garnishes are great but not much else needed!

hard (though not traditional are mmm) but soft works well with grilled meats.....oh and you can't go wrong with a killer fish taco!

[igorm]

I like them both with a lean towards a burrito. However, I would choose a good enchilada over either.

[natewrites]

Hmm. Well, if calories were NOT a bother, I'd say a burrito and as stuffed full of cheese as humanly possible.

However, a Taco is probably more healthy (lower in carbs). But a fish taco, done right, with a good California sauce, will sway me every time.

[jhopp217]

Near me there is a great Mexican restaurant and I've tried pretty much everything. I normally get the chorizo burrito which is filled with cheese, onion, lettuce and beans, but chorizo is defintiely the main ingredient. it's my favorite thing they have. While I enjoy the tacos, I view them as more of a mid-afternoon snack than a meal. That being said, most places don't pull off the burrito well and usually skim on the main ingredient in their burritos. So normally I'll go with the tacos!

[Passadumkeg]

Just to complicate things further. The Navajo Taco or burrito. Fry bread covered w/ mutton and green chile or wrapped in a flour tortilla.
I get these or mutton & green chile stew from a food trailer every Saturday morning at a flea market:
http://www.everything-navajo.com/nava...

[mariacarmen]

Here I've been railing against carb-bombs in the form of burritos, and you have to go and remind me how much i ADORE Navajo Tacos, and I've only ever had them without meat - just refried beans, cheese, lettuce, tomato,and salsa - all heaped on that puffy chewy golden goodness known as indian fry bread. http://www.everything-navajo.com/nava... - a TOTAL carb explosion, but so worth it, so good. something about the fry bread makes them seem so much lighter than a burrito to me. good fry bread is not greasy and has pockets of air, but still retains that chewiness. damn. i may have to learn how to make me some.

[Passadumkeg]

That's why I usually avoid the carb-bomb Navajo taco and instead get the mutton & green chile on the fry bread, stonger, cleaner flavors. Going to the Crownpoint Navajo Rug auction this month.Should be in Walnut Creek At Easter. Be checkin' for Bolivian Restos w/ ya.

[mariacarmen]

really?? awesome!!! check this out: http://www.delanysrestaurant.com/Menu....
the chef used to work for "higher end" places (one of Wolfgang Puck's in San Francisco) - hence, the Italian food. the Bolivian menu is not huge, but it's very tasty. i could load you up with chuno to take home, though..... we shall talk.

[Passadumkeg]

I'll take one of each. The place I go to in NYC has Pacena beer and Coca tea!

[mariacarmen]

we have a south american market nearby too. more peruvian items than anything.... ok, sorry everyone. we'll take this elsewhere.

[RealMenJulienne]

Ah Chicago!

The first time I ever had a real burrito was at a random tacqueria on North Ave. on the West side of Chicago. The counterman sliced off some al pastor with the kind of crust you only get at 3:00 PM when the lunch rush is long over, and wrapped it up in a griddled 10" flour tortilla with refried beans, onion, cilantro, and avocado for $5.99. Sitting on the hood of my car, I dipped the end in red salsa and took the first bite. My understanding of the universe shifted. Until then I did not know this - or anything - could taste so good.

For that first revelatory bite, I choose the burrito.

[iL Divo]

I love your story RMJ............
Just got a cute visual :)

[Perilagu Khan]

And this in the hogbutcher to the world and the home of Capone. Who would've thunk it?

[JerryMe]

Depends on what I'm doing. If I have both hands free and I can sit down a taco. Otherwise, a burrito.

[Perilagu Khan]

I usually have a taco in one hand and a burrito in the other.

[Passadumkeg]

And a Shiner Bock in the third hand!
PK, starch in a burrito? Gimme meat!

[Perilagu Khan]

Third hand? I'm not THAT inbred!

Potatoes are an absolute necessity for a great breakfast burrito. My fav is papas, diced ham, cheddar and chile verde. Sublime with a capital LIME.

[Passadumkeg]

OK for a desauno, but a real burrito?
What's a REAL Lubbock burrito?
Gimme chicharone and green chile or carne asado (red chile).

[Perilagu Khan]

The most common West Texas burrito is filled with carne guisada and cheddar and topped with a green chile sauce and shredded lettuce. Actually, I rarely order them. Not because they cut a poor figure, but because there's something else on the menu with which I'm more enamored.

[mamachef]

I agree with you 100%, especially if the tortillas are hand-patted and they contain lengua or carnitas, and a lotta lime and chopped onion and cilantro. I just don't...burritos are so damn big!! They're like three meals. I like the flavor, but I can't even eat a whole regular-sized burrito, and I can down four good tacos at a sitting.

[DonShirer]

Why do these questions always have an OR in them? I like both (yes, and chimichangas too, CheeseBoy), and generally don't have an a-priori preference on what to order in a Mexican restaurant until I've had occasion to try several of their offerings.

[tommy]

Yeah, the "or" questions are odd. Do people bring up these types of questions at parties? I can just see Joe Blow at the company holiday party. "Hey guys, hot dogs or pizza. Discuss!" People would walk away from Joe shaking their heads, and he'd end up in the corner muttering to himself.

[ribeye621]

Tacos for the exact same reason as you = more variety options for the calories/price.

[iL Divo]

oh join the crowd of being in ticked off commentaries.

my preference is burritos.
bean and cheese only, red sauce over all with scallions and an olive or two and huge.
if I wanted it small, I'd make it myself, there are few Mexican restaurants that have it just right but I'm usually willing to try a new place anyway just in case..........

[c oliver]

And, of course, that's a "wet" burrito which is actually more like an enchilada. I love the regional differences.

[tommy]

I don't see how they could really be equal. To my mind, a taco is some meat, cilantro, onions, maybe some salsa, and a squeeze of lime. I'm not sure that could translate to a burrito.

[gordeaux]

It definitely does. Unless you are getting gas station burritos prepackaged, almost every place should ask what you'd like on your burrito if you order one.

[tommy]

Where I get tacos they don't have burritos to begin with. I don't understand how they could be considered equal.

That said if I were to order a burrito with carnitas, onion, and cilantro, I would think it would be quite an unbalanced item. I prefer tacos sparsely dressed.

[gordeaux]

Carnitas would seem a bit rich, but some good fire or charcoal grilled carne asada?
It works.
I prefer tacos too, but the places near me that do true carne asada al carbon - a burrito works. It truly does.

[tommy]

I just wouldn't stuff a large tortilla (which is what a burrito is if I'm not mistaken) with meat, onion, and cilantro. It wouldn't work.

I think for me it comes down to not only the balance issue, but the fact that I don't like eating something that weighs 2 pounds. Unless it's a dry-aged steak. :)

[gordeaux]

If you are a true steak lover, I guarantee you I know two or three spots that will change your thinking about this. Steak, onion, cilantro, a squeeze of lime, and some flamin hot salsa in a large flour tortilla works. Mind you, I'm talking about real carne asada al carbon. Choice skirt, flame grilled. Not lumps of stew meat, or griddle fried / sauteed chopped up chuck steak. Los ricos like barbacoa, carnitas, or pastor would be totally unbalanced and heavy, but flame grilled or charcoal grilled skirt steak works. As for weight, I don't think I'd eat something that weighs two pounds either - although, I bet I could try to tackle something like that at the places I'm talking about if they offered one that big. There are quite a few places in my area that definitely do have those "Burrito as big as your head" monstrosities, but the few places I am talking about serve up smaller versions without all of the filler. They also use very good quality flame grilled steak that generally always leaves you wanting more no matter how full you are.

[iL Divo]

could you tell us where please, thanks

[tommy]

Right. When I hear "burrito", and I'm pretty sure I picture what others do, it's a large flour torilla stuffed with rice, beans, some meat, maybe some lettuce. I don't enjoy that. There's no balance and they are too big.

Where are these places with the smaller burritos, and then what differentiates those from tacos? Are they just a bit bigger and wrapped? I think if there are places doing smaller burritos, the public perception, and mine, of these things, might change.

But yeah, I'm pretty sure I know what most people are eating when they say "that place has the BEST burritos," and it's not for me.

[Passadumkeg]

Sorry, Tommy, doesn't sound like you've ever eaten a real burrito.

[c oliver]

P-keg, what constitutes a "real burrito" to you? Since we get "Mission-style burritos" out here, I know they're quite different.

[tommy]

"Where are these places with the smaller burritos, and then what differentiates those from tacos? "

Sounds like you have. Why don't you address my question?

[Passadumkeg]

You must be speakin' Joisey, your question makes not sense.
Furgetaboutit.
Stick to pizza.

[tommy]

You suggest that I've never eaten "a real burrito". In the post to which you were replying with that comment, I said "Where are these places with the smaller burritos, and then with differentiates those from tacos".

I like a laugh as much as the next guy. But to suggest that I'm ignorant in matters of food is a bit annoying, especially when I'm asking for clarification or an exchange of ideas.

[Passadumkeg]

I read your blog, but I don't understand the question, honestly.
Burrito, tucked and roll flour tortilla. fillings vary regionally.
Taco either corn or (smaller) flour tortilla, simpy folded in half fillings vary regionally.
When in the Garden State, I enjoy Rositas Taqueria on Sudam St. in New Brunswiclk or a place, I can't remember the name, on State St. in Perth Amboy.
I too prefer fewer fillings, mainly meats, in my burritos, one reason I prefer the New Mexican variety.
http://nmgastronome.com/blog/?p=331

[tommy]

And what is the New Mexican variety? Heck I want to learn here.

[Passadumkeg]

Mainly meat and NM chile. Chicken and green chiles (Hatch) is very common. Carne adovada (pork in red chile) w/ a red chile sauce is very common as well. Harder to find, but an occasional favorite is a chicharone (cracklins) burrito w/ green chile sauce. Unless one specifies a bean burrito, beans and rice are on the side, rarely inside.
Tacos are not as popular as burritos in New Mexico, for some reason.

[tommy]

Where in NM would you find burritos? I'm curious to look at the menu, and to see a picture so I can appreciate what this actually would be.

I've spent time in Sante Fe and Taos and never noticed them. But admittedly I wasn't looking for burritos. Or tacos for that matter! Carne adovado, posole, huevos rancheros, chile rellenos yes, tacos to a lesser extent.

[iL Divo]

let's all meet up at the Roadhouse Cafe

[Passadumkeg]

Here's a photo of a carne adovada burrito w/ a green chile sauce. Notice only pork & red chile inside and beans and rice on the side at Cafecito's, Grants, NM

[tommy]

I suppose to answer the initial question, again, I'd prefer a taco. But I still have to wonder what is in that loaf, under that cheese, next to that lettuce rice and beans, and how it relates to a taco at all.

Apple or orange? what is your preference? please discuss.

[tommy]

And by the way Passadumkeg, I'd eat the hell out of that burrito if I found myself at Cafecitos. Happily. Thanks for posting that.

[Passadumkeg]

I'll get more photos of different types this weekend.
The kids sell really good breakfast burritios, red or green, at school to raise scholarship money. It's a regular for me.

[paulj]

It appears to me that this NM burrito is just like a wet Mission style - a large flour tortilla filled with a mix of rice, beans and meat, and topped with red or green chile.

For take out, the Mission style is usually not wet, but rather wrapped in paper or foil, that can be eaten while walking.

Obviously you could use a smaller tortilla and fill it with few items, such as just beans, or just meat. Several decades ago that seemed to be common style in Los Angeles taco stands. Now the large meal-in-hand version seems wide spread, at least on the West Coast.

[Passadumkeg]

No rice & beans in a NM burrito, just as a side.
T, burritos are ubiquitous, tacos not as common.
Cruse the blog I cited earlier.

[paulj]

I based my comments on the blog page that you provided.

One of the captions reads:
"Christmas style burrito stuffed with guacamole, beans and rice"

and the text a bit further down:
"Burritos are nearly a foot long and served overstuffed. One of the very best burritos anywhere features guacamole, beans and rice along with the aforementioned red or green chile. It is more than half a pound of New Mexican food greatness, especially when the guacamole practically erupts when you press your fork into the burrito. It’s become the only dish capable of prying me away from the carne adovada."

I won't be held accountable for burrito descriptions on other pages of that blog.

[Passadumkeg]

To be honest, I've never eaten there.

[iL Divo]

I need to go to Mary and Tito's is all I can say Passad.
Yum does their stuff ever look good.
Just beans and cheese please in my massive burrito, that's how I like mine, no rice thank you except for [like you say in another post] on the side.

[DiningDiva]

http://www.robertostacoshop.com/home/ - the photo on the left hand side of the page that this link should open to is a carne asada burrito. It's cut in half revealing what's on the inside. This is typical of our burritos...carne asada, pico and guac in a 12" flour tortilla

[tommy]

Thank you for that pic.

That's what I know a burrito to be. Same here in NJ, and in other parts of the country that I've found myself in. Enormous. I'll take 3 tacos. Better distribution and balance of ingredients.

[DiningDiva]

Actually, they aren't as big as that one looked in the photo. And it also depends on the taco shop from which you get it. I've weighed a lot of them and they generally average 12-14 oz. Some of the really big burritos weigh in at close to 2 lbs.

[Perilagu Khan]

The size of a burrito (at least a home made burrito) is easily controllable. In Texas it is easy to purchase regular-sized torts or fajita-sized. If you want a smaller burrito, purchase the former and then don't stuff it with too much...well...stuff. Also, one need not top a burrito with sauce. If you don't sauce your 'rito, it will be lighter and will be a finger food. This is how I prepare them at home.

[mariacarmen]

those are definitely not mission style. they are carb bombs here, as others have said. rice, beans, cheese, meat, salsa, crema, sometimes lettuce... lots like 'em, i don't.

[Passadumkeg]

Just call me Meat Head. Rice and beans belong on a plate.
I drink my carbs.

[iL Divo]

I like all you mentioned except rice, meat, crmea, lettuce

[Passadumkeg]

I usually order a burrito a la carte and save the carbs for the brewski!

[iL Divo]

Ahhh, those were the days.....
Being able to have a cold one.......
Until zee lil ole brewskee put this girl in the hospital 2 nights in a row.
Alas now alcohol altogether evades me or me it ;)(

[DiningDiva]

Definitely not Mission-style, MC. When I moved back to SD, I'd been living in the Bay Area for 10 years and was addicted to the Mission burrito. In fact the first post I made on CH (which was something like 9 years ago) was where to find a Mission-style burrito. The reply was nowhere and that's pretty much right. It didn't take long, though, to realized the value to a burrito that doesn't do double duty as the "Great American Food Log".

I much prefer the SD-style burrito. It's smaller, more managable to eat and the flavors clearer and less muddled by too many things in the mix.

[mariacarmen]

like a TACO in a flour tortilla! ( :

[DiningDiva]

A burrito stuffed with rice, beans and lettuce?!?!??? Wrong end of the state, that's sacrelige in my neck of the world. Our burritos usually contain only meat, some shredded cheese (and not a ton of that) meat, some pico, maybe a thin specialty salsa and some guac.

The definitive burrito here is the carne asada and it's not just a nake piece of grilled beef. No, it's a specific cut of meat that has been lovingly marinated in (a usually secret) blend of salt, pepper, garlic powder and citrus juice. Throw in some french fries and it becomes the epophymous California burrito. And while I am not a big fan of burritos in general, I do occasionally break down and have a CAB. They don't weigh 3# and don't contain everything but the kitchen sink. They are normal sized, beefy burritos with complimentary flavors from a minimum of add ins. (BTW, carne asada fries are even better than a carne asada burrito, but that's a different post)

But never...ever...will rice, beans or lettuce fill our burritos (Sorry SF, this is one food item at which I think SD beats you every time <gg>)

[Passadumkeg]

I'm w/ ya DD!

[c oliver]

I've never seen lettuce :)

[Glencora]

Me neither.

After reading all this I feel quite abashed. Burritos with meat, beans, rice, gauc and salsa (no cheese or sour cream) have never seemed too carby for me. And ya don't have to eat the whole thing.

[c oliver]

Bob and I sometimes share one. If we get one each, the leftovers MW for another meal or snack.

[tommy]

Cabbage? Whatever it is.

[tommy]

All of you experts will no doubt be pleased to enlighten me.

And I'd like to take an informal survey of what the readers of this thread consider a "burrito" to be. LOL!!!!!!!!!!!!!!!!!!!

[tommy]

I don't eat lettuce in my Mexican taco-type food. You may want to save your outrage for those who have.

[LA Buckeye Fan]

My favorite burritos are never very stuffed. Chorizo, cheese and onions. Or Carne asada, avocado, onions and cilantro. I don't like rice and beans in my burritos, either. Definately not warm lettuce.

[Perilagu Khan]

A burrito is, by definition, stuffed or filled.

[Passadumkeg]

Ahem, LA said "very stuffed", and young man a burrito by defination is a little burro.

[Perilagu Khan]

Poor reading on my part. Sorry, LABF.

[iL Divo]

No wonder my husband teases me so much with how much I love the giant bombers stuffed with simply refried beans and lots-o-cheese

the idea of much oh what many of you like in yours proves it takes all kinds of ingredients to make the world go round.........

[gordeaux]

Here's my current favorite:
http://www.lasasadasrestaurant.com/
In chicago, there are literally hundreds and hundreds of giant burrito places. These places I am referring to are in the small minority. They serve steak that will make your knees buckle. The burritos at Las Asadas are smaller than those gut bomns. Yes, they are bigger than tacos - I'd say about three tacos worth of food, in a flour tortilla and wrapped.

Burritos in Albuquerque are a similar style, though yes, they too did have the "everything AND the kitchen sink 3 lb burrito places as well." My point was basically that a burrito does not HAVE to have all of the stuff everyone is thinking about in it. The first thing you'll be asked when you order a burrito is "What do you want in it?" Instead of agreeing to all that stuff, it is possible to only get what you'd like in it. In the case of Las Asadas above, I'm telling youi, if you like flame grilled skirt steak, you'd be getting burritos there all the time. Not to say that you wouldn't like the tacos as well, they would be the same meat, cilantro, onions, and salsa only wrapped in two corn tortillas, that's all. I get tacos from there all the time as well. The burritos totally work there.

[tommy]

This is my kind of place. I'd eat a burrito there.

[just_M]

If your in the San Diego area or AZ (Phoenix and south) any of the "bertos" Filibertos, Albertos, Robertos, et all will have this kind of burrito. Right sized with just the asada, guac and pico - perfect - of course quality does vary but I still miss them badly :-]

If your ever in Mesa, AZ and don't mind going to a cruddy looking shack in the middle of a disreputable looking trailer park Adrian's on West Main is *the* place for a burrito. The chorizo con papas with a Mexican Pepsi is IMHO the best breakfast ever! My husband favors the carne asada and a Mexican Coke. I am normally a carnitas taco addict and yet I never got around to trying it after the best chorizo I have ever had. I miss this place desperately.

[hill food]

oh man once in Tempe there was a dumpy looking place like that down by the river. me and my friend and 60 construction workers with maybe 3 words of English among them and the most phenomenal burros smothered in "gravy" being served for dirt cheap. I still think about that lunch (25 years later).

[nsstampqueen]

Taco, any kind of taco. I prefer corn tortilla’s – either soft or crispy. I loved Tacos Gardenia in Cabo San Lucas, they serve whatever tacos you order with a little cluster of bowls full of stuff – cabbage, pico, etc. loved it!!! First time I had ever had cabbage on a taco, now I’m hooked. I love beef tacos, any kind of beef – shredded beef, ground beef, carne asada, you name it! I remember sitting in the restaurant and watching a bunch of American teenagers or young adults order plate after plate of shrimp tacos, crazy kids!

I don’t consider a taquito a taco, but I love those too! I can honestly say I have never eaten a burrito, don’t like the carb loading idea of a flour tortilla filled with rice and beans, but they always look delicious. Last night’s dinner was ground beef tacos for my daughter and husband and chicken fajitas for myself – turned out delicious with enough leftovers for lunch today!

[Veggo]

My supper last night was a symphony of 6 tacos from the truck - bistec, barbacoa, pastor, carnitas, pollo, lingua - on soft corn tortillas with grilled onions, cilantro, del arbol salsa, tomatillo/habanero salsa. A beggars banquet for 7 bucks including tip. Burp. Grin. Sassified.
The only burrito I'll eat is the lobster burrito at Waruguma on Ambergris Caye in Belize.

[Cheese Boy]

I know it's not an option, but my vote is for Chimichangas !! Thank you.

[gilintx]

Maybe it's just the Texan in me, but when I read the title of this thread, my mind immediately went to breakfast tacos on flour tortillas. That definitely ranks above the burrito, IMO. Next down would rank soft tacos on corn, then crispy tacos, then burritos. Purely a matter of personal prejudice, of course, but a burrito just seems like such a gut bomb compared to a nice little breakfast taco.

[Passadumkeg]

Orneryness is just part of my personality. Gimme that New Mexico special, a stuffed sopaippilla!
Just stuff it w/ pork, red or green NM chile, and toss in a few pintos, in a puffy sopaippilla and I'm as happy as a rana on a lily pad.
Funny, tacos are not all that popular in traditional NM cuisine. I wonder why.

[hill food]

never had savory sopapillas, but I'm game. got introduced to them hiking in NM when in the boy scouts (Philmont).

[Perilagu Khan]

Ditto on the stuffed sopas. Can't get 'em in Texas, but I rarely fail to snap 'em up when I'm out west. Navajo fry bread is also a treat, but you generally have to go west of Albu to find it, it seems.

[Steve]

Tacos for me, with soft corn tortillas. The whole rice and beans thang plus a large flour tortilla makes a burrito a starch bomb. I suppose you could skip the rice and beans, but then you are left with mostly a large flour tortilla which is fairly uninteresting.

[Cachetes]

Taco, definitely.

As for fried tacos, should we be mentioning the flauta? I don't personally like them, but they seem to be approaching what some people here are describing (sans salad).

If given the choice though, I'll often go for a sope over either a taco or a burrito.

[mariacarmen]

now, here's a distinction question - to me, flautas (meaning "flutes") are fried FLOUR tortilla roll-ups, and TAQUITOS are the corn tortilla roll-ups. Here is my one allowance of flour tortillas - if they are fried. but i still prefer taquitos - shredded beef only, with a bunch of guac on top, and crema - to flautas.

[mariacarmen]

I like both kinds of tacos - the soft corn tortillas griddled or steamed, with a little bit of meat filling and some pico de gallo on top,(or even just onion/cilantro) and hot sauce. simple, classic. This is the go-to taco.

But i also like crispy fried corn tortillas where the "salad" is a good match for the crunchiness of the shell. No beans in either case. Don't even need cheese. A crunchy fried taco can even have - horrors! - GROUND BEEF as the filling. Yep, i've said it. A place in So. Cal. used to make those and I just loved them. something about the combination was addictive. My mom used to make them that way, when we first discovered making tacos at home, when i was about 13. with giant dollop of homemade guac. Ohhhh the ground beef and the guac!! So good.

That said, the go-to soft taco is made with carne asada, al pastor, or carnitas, in that order. Lengua tacos are good too.

NEVER flour tortillas. They're part of the reason I don't eat burritos. And the fact that burritos are too big usually, especially here in San Francisco.

[c oliver]

However :) I got the good advice from the owner of a Mexican restaurant that, if you can't get freshly made corn tortillas, then you're better off with flour. I agree with that.

[mariacarmen]

you know, i'm just not that CH-y about corn tortillas. i do love freshly made thick ones, don't get me wrong, but i have no problem at all eating the mass produced thin ones sold 50 a pack. that's what's in my fridge right now.

[c oliver]

I got about three dozen (or more; didn't count) still warm from a Latino market. Loving them. So glad I discovered a (somewhat) local source. Only have to drive 100 miles RT.

[mariacarmen]

wow, that is devotion!

[howlin]

i have the same problem you do with distance,how do you keep yours fresh ?can you freeze the tortillas?

[Passadumkeg]

Yes.

[howlin]

any good way to reheat?

[c oliver]

Actually we make that drive every week, from Lake Tahoe to Reno where there are good Asian and Latino markets. We have a cooler for the really perishables but those tortillas don't even need that. The first three dozen we bought never even got frozen, mainly because we kept forgetting, and they were fine. I'm hoping to divvy these up but I'm old and forgetful sometimes:)

[Glencora]

I love soft tacos. No beans, rice or "salad" please. They should be small, juicy and mostly taste of meat and corn tortilla. Good corn tortillas, thick and nutty flavored are delicious all on their own. Flour tortillas are just edible holders. Very effective, though. Tacos need to be eaten at once, so I do get takeout burritos for a car-nic on the beach or whenever I need a portable meal. There are three places on our rotation where we go for chicken mole, carnitas, and grilled snapper. I'm afraid I've never had a first rate al pastor, but I'd like to!

[paulj]

You need to be more explicit about the two (or more) types.

At the taquerias and taco trucks in my area burritos are of the Mission type - large, filled with meat of your choice, rice and beans. Taco del Mar is larger than the taqueria ones.

Tacos, on the other hand, are small, one or two small corn tortillas, with just the meat, and a garnish of chopped onion and cilantro. A typical order would be 3 or 4.

Some also have tortas, pressed sandwiches with the same choices of meat.

At home, though, I use flour tortillas, wrapped around almost anything (deli meat, cheese, chocolate, etc).
I prefer tacos with assorted meats or the torta. Haven't ordered a burrito in years.

[Passadumkeg]

I think the op was explicit and most agree w/ your explanition.

[iL Divo]

Probably I love carbs and the way I like my burrito is sans meat of any kind but just the refried beans and cheese, scallions with a small ladlefull of red sauce and a couple of black olives. They are dry and stick to your throat my husband always says but hot out of the kitchen,way bigger than I can even think of eating, but I always know half will come home with me for tomorrow. I'm not speaking of enchilada's either that I would say are covered in red or green sauce, just a small amount or even completely dry like featured at Tico's taco's in Simi Valley but I digress......................... < sooooo good and their salsa, stop it!!!

[Perilagu Khan]

I'm a taco guy (crunchy or soft), but a nice carne guisada burrito is mighty tough to beat.

PS--AFAIC, the differences between a soft taco and a burrito are that a burrito is made exclusively with a flour tortilla, while a soft taco can be made with flour or corn; a burrito is folded in a fashion that seals both ends while a taco is simply folded in half; a taco usually included fresh, shredded lettuce and diced tomato while a burrito does not. Inevitably, there are exceptions to the above, but they are, I believe, rare enough not to vitiate the rules.

[Passadumkeg]

I'm used to tacos w/out the lettuce and tomato, but w/ onion & celantro. The "salad tacos" are sometimes referred to a "gringo tacos" by Mexican Nationals.

[c oliver]

I don't do lettuce and tomato but do use rice, whole beans (just tiny amounts), sliced avo's if we have 'em and cheese. But it's definitely not folded like a burrito and it's smallish corn tortillas. For lack of a better term, I'm still callin' 'em tacos.

[EWSflash]

The tacos I've gotten in Mexico (western Sonora) tend to have cabbage on them, never lettuce.

And corn tortillas, otherwise it's a burro IMO

[susans]

I make tacos at home frequently and always use shredded cabbage. Whole pintos, tomatoes from my garden in season, the cabbage, cheese for those who want it, salsa, meat occasionally. Never rice.

There is nothing traditional about that combination, though, since cabbage is not native to the Americas and AFAIK there was no pre-Colombian cheese making going on. If anyone does know about that, please post.

[Veggo]

Shredded cabbage has evolved into somewhat of a standard with fish tacos. In Mexico, sacks of cabbages can be stored for lengths of time at room temp. without occupying scarce refrigerator space.

[ediblover]

I prefer a burrito. Crunchy is probably my favorite texture, but the crunch of a taco can be a bit much, since it can break apart the vessel and lead to spillage, not to mention that it can be unruly to hold.

[mariacarmen]

not if you're eating soft tacos...

[c oliver]

I assumed OP was talking about soft tacos. No? Actually what is the difference between a soft taco and a burrito? I think we do hybrids. Small corn tortilla, open faced (til picked up), but we add rice and beans. Help please.

[Passadumkeg]

The corn tortillas on tacos have no crunch. Do you mean Taco Bell??? Them's not tacos.

[Glencora]

I much prefer soft tacos, but there is one locally owned non-chain place that does crunchy tacos. I crave them maybe once a year.

[Passadumkeg]

I know when I make tacos myself, I sometime will fry the tortillas a bit on the crunchy side, if there is grease left on the comal. Usually I just heat up the corn tortillas on the hot comal and fill.

[c oliver]

For the last month or so I've been able to get fresh corn tortillas. Hurray! I just put a tiny bit of lard in a skillet. They get the occasional bit of crisp but definitely not so much that it can't be folded for eating.

[LA Buckeye Fan]

I mean tacos dorados..thems are tacos and thems have crunch. I like both...just don't fry my burrito. :)

[c oliver]

Just checked Diana Kennedy and she shows tacos de papa which is done the way yours are except filled with mashed potatoes! Mmm. She does a couple more fried like that. Definitely a form of taco. Sounds good.

[DiningDiva]

OMG, tacos de papa either folded and fried and rolled and fried rock. We've got a local place that has one of the best tacos duro de pure de papa that I have ever eaten on either side of the border. Absolutely define. Some of our local taquerias also do 5 rolled tacos (aka taquitos) with guacamole as a lunch special for $2.99 or $3.99. Calorie and fat bombs for sure, but, unforutnately, pretty darn tasty too.

[c oliver]

Kinda like a Mexican samosa (?sp).

[DiningDiva]

No, not really. The folded and fried taco with mashed potatoes is actually more like a regular hard shell stuffed taco (made from a corn tortilla, not a prefab shell)

Here's the web site - http://mamatestataqueria.com/ Even though the tacos in the video currently running on the front page of the site are fish, the Empapapdos look very similar. Tacos are the only thing on the menu here. His grill chicken soft tacos and tacos pibil are also exceptional, but I have a hard time getting past the empapados

[c oliver]

I was being a bit tongue in cheek. Or is that lingua? I can get fresh corn tortillas and will be trying this/these.

[Passadumkeg]

No, lengua.

[c oliver]

Sorry, I get my (poor) Spanish and Portuguese confused regularly :)

[DiningDiva]

Oops, sorry I missed it :-). Electronic media has no nuances <sigh>

[c oliver]

No problem.

[LA Buckeye Fan]

One of my other favorites, after the dorados. I know what I'm having for lunch today.

[Boulder_Eats]

I prefer Burrito too- you can add together so many more flavors in a burrito compared to taco's-- and well, one fills you right up!

[Steve]

"one fills you right up!"

Yes, that's the problem. If I order 2/3 tacos, they can all have different fillings.

[mariacarmen]

taco taco taco.

[Passadumkeg]

Saltena, saltena, saltena!

[mariacarmen]

ahaha! love it!

[Passadumkeg]

Only the select few are in the know.

[mariacarmen]

poor people!

[gordeaux]

For the most part, I'm a taco person.
HOWEVER, if I go to one of my taquerias that really specialize in one thing, I'll go the burrito route.Sadly, I live in an area with an absolute ton of taquerias, but very VERY few of them do multiple things really well, IMO. I have a place where the chicken is stellar, but anything else is horrid. A place where the pastor is incredible, but everything else is vile. Only a handful of these places serve carne asada al carbon, so those are my steak joints. I guess I'm lucky to have so many options, but I'd love to have one place that does everything really well.

[Passadumkeg]

For the most part, I too am a taco person, for the same reasons at the OP.
HOWEVER, a local place, Casa Caliente, serves an amazing chicharone burrito w/ a fresh green chile sauce that has become a recent favorite.
When we visit our daughter in Austin, Taco Journalism is my bible and taco trucks my place of worship.Praise the Lord, tacos al pastor, here I come!

[Passadumkeg]

If ever in Austin here's a good link:
http://tacojournalism.blogspot.com/
There is also The Taco Bitch in LA.