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The Melting Pot
Wet Burritos hero image coming soon
1970-1989 - Tex-Mex restaurants and American casual dining establishments of the 1970s-1980s.
Wet Burritos are large flour tortillas filled with seasoned meat, beans, and cheese, generously topped with red chili sauce and melted cheese. Originating in Tex-Mex fusion cuisine, they rose in popularity across the United States in the 1970s and 1980s as a hearty, saucy alternative to traditional dry burritos popular at tailgates and casual dining.
Difficulty
Medium
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
Servings
4
Region
Texas and the Southwest
Era introduced
1970-1989
Introduced by
Tex-Mex restaurants and American casual dining establishments of the 1970s-1980s.
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Wet Burritos, characterized by their smothering in chili sauce and melted cheese, became a Tex-Mex favorite in the late 20th century, especially between the 1970s and 1980s. Their popularity extended beyond regional Mexican-American communities into broader American fast and casual dining settings, including tailgates and food stands. The dish emphasizes hearty portions and sauciness, reflecting indulgent comfort food trends of the era.
Recipe adapted from Tex-Mex menus and late 20th-century American casual dining; specifics may vary.
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