We’ve added our naked burrito, a lower-carb offering, compared with the traditional burrito, to our main food menu, meaning that it’s available every day of the week. The dish includes a drink and is made up of salad leaves, Mexican-style rice, pico de gallo, guacamole, salsa and chilli peppers.
It is not only a gluten-free dish, but also suitable for vegetarians and vegans. For those looking for a lighter meal, it’s also under 500 Calories.
It’s no wonder that our customers can’t resist our burrito: a soft flour tortilla, filled with brown rice, cheese, bell peppers, pinto and black beans, red onion and tomato, wrapped up and served with tortilla chips, guacamole, salsa, sour cream, chilli peppers – and a drink!
If that weren’t tempting enough, both of our burritos can also be topped with five-bean chilli, chilli con carne, BBQ pulled pork or chicken breast strips.
But where did it all begin?
The history of the burrito
The most well-known story involves a man called Juan Mendez, from Chihuahua, Mexico, who used a small donkey to carry around his supplies for his food cart, in the early 1900s. To keep the food warm, he wrapped it in a large homemade flour tortilla.
Around the time of the Mexican-American war, this quick, easy food became popular – and its name is derived from the Spanish word for ‘little donkey’.
The burrito made its way across the border to the US in the 1900s and was first mentioned on a menu in the 1930s at the El Cholo Spanish Café, in Los Angeles.
From there, it started to cross cultural boundaries, in terms of various filling ingredients, catching on as a breakfast burrito, stuffed with eggs, potato and bacon, in the mid 1970s.
Finally, in 2015, the burrito made its way to Wetherspoon!
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