YOU NEED TO KNOW

A burrito or taco de harina is a type of food found in the Mexican and Mexican-American cuisine. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, spanish rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as spanish rice, beans, lettuce, salsa, meat, guacamole, cheese, and sour cream, and the result is considerably larger.

The word burrito literally means "little donkey" in Spanish. 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.^[1]

History

See also: Timeline of the Burrito

Mexican popular 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 Juárez, Chihuahua. To keep the food warm, Juan had the idea of wrapping the food placed in a large home made flour tortilla 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," the word they eventually adopted as the name for these large tacos.

Burritos are a traditional food of Ciudad Juárez, 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, but they are quite different from the American variety. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat, potatoes, beans, asadero cheese, chile rajas or chile relleno.^[2] 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 in 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." They are eaten for breakfast, lunch and dinner.^{[citation needed]}

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, in Mexico itself burritos are not common outside of northern Mexico, although they are beginning to appear in some non-traditional venues.

Wheat flour tortillas used in burritos are now often seen through much of Mexico, but at one time were peculiar to northwestern Mexico, the Southwestern US Mexican American community and Pueblo Indian tribes, possibly due to these areas being less than optimal for growing corn.

Burritos are commonly called tacos de harina (wheat flour tacos) in Central and Southern Mexico and burritas (feminine, 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. ^[3]

Varieties

See also: Cuisine of the United States

The most commonly served style of the burrito in the United States is not as common in Mexico. Typically, American-style burritos are larger, and stuffed with multiple ingredients in addition to the principal meat or vegetable stuffing, such as pinto or black beans, rice (frequently flavored with cilantro and lime or prepared Spanish-style), guacamole, salsas, cheese, and sour cream.

One very common enhancement is the wet burrito (also called an enchilada-style burrito), which is a burrito smothered in a red chile sauce similar to an enchilada sauce, with shredded cheese added on top so that the cheese melts. This type of burrito is typically placed on a plate and eaten with a knife and fork, rather than being eaten from hand to mouth as with the San Francisco variety of burrito. When served in a Mexican restaurant in the U.S., a melted cheese covered burrito is typically called a burrito suizo (Suizo meaning Swiss, an adjective used in Spanish to indicate dishes topped with cheese or cream).

Some cities have their own variations with one of the most well-known being the San Francisco burrito.

San Francisco burrito

The origins of the San Francisco burrito can be traced back to Mission District taquerias of the 1960s, however some assert that the original San Francisco burritos began in the fields of Central Valley farmworkers. Other researchers trace the ancestry further back to miners of the 19th century. The San Francisco burrito emerged as a culinary movement during the 1970s and 1980s, and more recently spawned the wrap. The typical San Francisco burrito is produced on an assembly line, and is characterized by a large stuffed tortilla, wrapped in aluminum foil which can include variations on Spanish rice, beans, a single main filling, and hot or mild salsa.

The San Francisco-style burrito has become immensely popular throughout the US, popularized by eateries like The Moe’s Southwest Grill, Chipotle Mexican Grill, Illegal Pete’s, Freebird’s, Qdoba, and Barberitos.

Breakfast burrito

Southwestern cuisine, New Mexican cuisine in particular, has popularized the breakfast burrito. An entire American breakfast can be wrapped inside a 15-inch flour tortilla, accompanied by field-fresh, often very hot, green chile. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, guisado, or bacon.^[4] Tia Sophia’s, a Mexican café in Santa Fe, New Mexico, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chili and cheese.^[5] Fast food giant, McDonald’s introduced their version in the late 1980s and by the 1990s, more fast food restaurants caught on to the style, with Taco Bell, Sonic and Carl’s Jr. offering breakfast burritos (smaller in size) on their menus.

Others

A burrito bowl is a burrito or fajita served without the tortilla wrap.^[6] It is instead placed in a bowl. Its establishment can be traced to the beginning of the low carb fad in the early 2000s. However, it does have carbohydrates, traditionally in a layer of rice at the bottom. It is not to be confused with a taco salad which has a foundation of lettuce, and a tortilla with it. The burrito bowl is found in some form at all the major national Mexican chains including Chipotle, Qdoba, Panchero’s, and Moe’s. Chipotle refers to it as the "Burrito bol," sans the "w" in their menu (bol is the Spanish word for bowl). Qdoba informs customers to: "ask for it naked."^[7] Moe’s menu states: "be a streaker! Lose the tortilla!." Panchero’s menu states to order "just the insides."^[8][9][10]

A Chimichanga is a tex-mex dish that started when a Burrito was accidently knocked into hot oil. However, today the two dishes often use different recipes.

For author Linda Furiya, burritos evoke "pacifying" comfort food qualities that "soothe the soul." Furiya offers a unique recipe for the "Spirit-Lifting Burrito," containing Monterey Jack cheese, scrambled eggs, sautéed spinach, sesame seeds, black beans, rice, mung bean sprouts, sriracha sauce, cilantro and lime juice.^[11]

Research

Taco Bell research chef Anne Albertine experimented with grilling burritos to enhance portability. This grilling technique allowed large burritos to remain sealed without spilling their contents.^[12] This is a well known cooking technique used by some San Francisco taquerias and Northern Mexico burrito stands. Traditionally, grilled burritos are cooked on a comal (griddle).

Lean burritos which are high in protein and low in saturated fat have been touted for their health benefits. Black bean burritos are also a good source of dietary fiber and phytochemicals.^[13]

Burritos Around the World

Taipei-style

Washington-style wet burrito

 

 

Hangover

A hangover (veisalgia) describes the sum of unpleasant physiological effects following heavy consumption of drugs, particularly alcoholic beverages. The most commonly reported characteristics of a hangover include headache, nausea, sensitivity to light and noise, lethargy, dysphoria and thirst.

Hypoglycemia, dehydration, acetaldehyde intoxication, and vitamin B12 deficiency are all theorized causes of hangover symptoms. Hangovers may last up to two or three days after alcohol was last consumed.^[1] Roughly 25-30% of drinkers are resistant to hangover symptoms.^[2] Some aspects of hangover can be viewed as symptoms of acute ethanol withdrawal, similar to the longer-duration effects of withdrawal from alcoholism, as determined by studying the increases in brain reward thresholds in rats (the amount of current required to receive to electrodes implanted in the lateral hypothalamus) following ethanol injection.^[3]

 

 

Symptoms

An alcohol hangover is associated with a variety of symptoms that may include dehydration, fatigue, headache, nausea, vomiting, diarrhea, weakness, elevated body temperature, hypersalivation, difficulty concentrating, anxiety, irritability, sensitivity to light and noise, erratic motor functions, trouble sleeping, lack of depth perception and/or hair loss. Many people will also be repulsed by the thought or taste of alcohol during a hangover. The symptoms vary from person to person, and occasion to occasion, usually beginning several hours after drinking. It is not clear whether hangovers

Causes

Hangovers are multi-causal. Ethanol has a dehydrating effect by causing increased urine production (such substances are known as diuretics), which causes headaches, dry mouth, and lethargy. Dehydration causes the brain to shrink away from the skull slightly.^[4] This can be mitigated by drinking water or an oral electrolyte solution after consumption of alcohol. Alcohol’s effect on the stomach lining can account for nausea. Because of the increased NADH production during metabolism of ethanol by the enzymes alcohol dehydrogenase and aldehyde dehydrogenase, excess NADH can build up and slow down gluconeogenesis in the liver, thus causing hypoglycemia.

Another factor contributing to a hangover are the products from the breakdown of ethanol via liver enzymes. Ethanol is converted to acetaldehyde by the enzyme alcohol dehydrogenase, and then from acetaldehyde to acetic acid by the enzyme acetaldehyde dehydrogenase. Acetaldehyde (ethanal) is mildly toxic, contributing to hangover. These two reactions also require the conversion of NAD+ to NADH. With an excess of NADH, the lactate dehydrogenase reaction is driven to produce lactate from pyruvate (the end product of glycolysis) in order to regenerate NAD+ and sustain life. This diverts pyruvate from other pathways such as gluconeogenesis, thereby impairing the ability of the liver to supply glucose to tissues, especially the brain. Because glucose is the primary energy source of the brain, this lack of glucose contributes to hangover symptoms such as fatigue, weakness, mood disturbances, and decreased attention and concentration.

There are various nervous system effects: the removal of the depressive effects of alcohol in the brain probably account for the light and noise sensitivity.

In addition, it is thought that the presence of other alcohols (such as fusel oils), by-products of the alcoholic fermentation also called congeners, exaggerate many of the symptoms (congeners may also be zinc or other metals added primarily to sweet liqueurs to enhance their flavor); this probably accounts for the mitigation of the effects when distilled alcohol, particularly vodka, is consumed instead^{[citation needed]}.

The amount of congeners in the drink may also have an effect. Red wines have more congeners than white wines, and some people note less of a hangover with white wine. Some individuals have a strong negative reaction to red wine, distinct from hangover, called red wine headache that can affect them within 15 minutes after drinking a single glass of red wine. The headache is usually accompanied by nausea and flushing^{[citation needed]}.

In alcohol metabolism, one molecule of ethanol (the primary active ingredient in alcoholic beverages) produces 2 molecules of NADH, utilizing vitamin B12 as a coenzyme. Over-consumption of ethanol may cause vitamin B12 deficiency as well.

Possible remedies

There is debate about whether a hangover might be prevented or at least mitigated. There is currently no known proven mechanism for making oneself sober short of waiting for the body to metabolize ingested alcohol, which occurs via oxidation through the liver before alcohol leaves the body. However, drinking a large amount of water or a rehydration drink prior to sleep will effectively reduce a large proportion of the symptoms.

A four page literature review in British Medical Journal on hangover cures by Max Pittler of the Peninsula Medical School at Exeter University and colleagues concludes: "No compelling evidence exists to suggest that any conventional or complementary intervention is effective for preventing or treating alcohol hangover. The most effective way to avoid the symptoms of alcohol induced hangover is to practice moderation."^[5]

Hangover Prevention Clinical Study

HPF Hangover Prevention Formula contains a patented herbal extract that was clinically proven to have a moderate effect at reducing hangover symptoms by inhibiting the production of inflammatory mediators. The double blind study, conducted, among graduate medical students at Tulane University, was peer-reviewed by the American Medical Association and published in the Archives of Internal Medicine.2004;164:1334-1340– The Original Investigation is from the General Internal Medicine Section and Department of Medicine, Tulane Health Sciences Center, New Orleans, LA ( Drs Wiese and McPherson); and General Internal Medicine Section and Departments of Medicine Section and Departments of Epidemiology, and Biostatistics, University of California, San Francisco (Ms Odden and Dr Schlipak. The authors had no financial interest in the study.

Potential beneficial remedies

• Rehydration: "Effective interventions include rehydration, prostaglandin inhibitors, and vitamin B6".^[6]In Scotland, the drink Irn-Bru is known as a hangover remedy

• Narcotics: Codeine, dihydrocodeine, tilidine and other such medication directly work against many of the effects of alcohol hangover. It is believed that analgesic preparations containing acetaminophen (paracetamol/Tylenol) may predispose people to the risk of potentially fatal hepatotoxicity. Consumption of narcotics along with alcohol or shortly after consumption thereof is potentially dangerous in itself because of added depressant effects on the central nervous system.

• Exercise: It is known that exercise after heavy intoxication helps the heart pump blood around the body and increases the amount of oxygen in the body. A light jog that allows the heart rate to increase can help your body get over a hangover.

• Oxygen: In a double-blind random study of 231 patients at two Vienna hospitals, published in Anesthesiology in 1999 and reported on by The New York Times, it was found that the side-effects of general anesthesia could be diminished by giving patients a mix of 80 percent oxygen and 20 percent nitrogen during the surgery, and for two hours afterward. Only 17 percent of the patients receiving supplemental oxygen experienced nausea and vomiting, compared with 30 percent of the group who were given the standard 30 percent oxygen and 70 percent nitrogen.^[7] The study’s leader characterized the results for the Times, "Extra oxygen is cheap, risk-free and reduces the incidence of nausea as well as any known drug." A related study by members of Dr. Sessler’s team, published in Anesthesiology in October 1999, indicated that patients given oxygen in amounts up to 80 percent did not suffer impaired lung function. In addition, there have been anecdotal reports, from doctors, nurses and SCUBA divers, that oxygen can also reduce the symptoms of hangovers sometimes caused by alcohol consumption. The theory is that the increased oxygen flow resulting from oxygen therapy improves the metabolic rate, and thus increases the speed at which toxins are broken down.^[8]

• Magnesium: It is well studied that excessive alcohol consumption can lead to a magnesium deficiency, or reduce levels of magnesium, as well as depleting zinc and other minerals. Individuals with lower magnesium levels may experience more severe hangovers. A healthy diet that contains an adequate intake of magnesium and other minerals may help in the long term to reduce the effects of hangovers. The hangover symptoms of headache, and light and sound sensitivity, are very similar to those of migraine. A common treatment for chronic migraine headaches is magnesium. Some scientists hypothesize that a hangover may be exhibiting at least some symptoms of an acute magnesium deficiency.

• Tolfenamic acid (TA): A study concludes, "TA was found significantly better than placebo in the subjective evaluation of drug efficacy (p<0.001) and in reducing the reported hangover symptoms in general (p < 0.01). In the TA group, significantly lower symptom scores were obtained for headache (p<0.01), and for nausea, vomiting, irritation, tremor, thirst, and dryness of mouth (all p < 0.05)."^[9]

• Vitamin B6 (pyritinol): Some studies have found that Vitamin B6 reduces hangovers.^[6][10]

• Chlormethiazole: "Chlormethiazole was found to lower blood pressure and adrenaline output and, furthermore, to relieve unpleasant physical symptoms, but did not affect fatigue and drowsiness. The cognitive test results were only slightly influenced by this agent, while psychomotor performance was significantly impaired. Subjects with severe subjective hangover seemed to benefit more from the chlormethiazole treatment than subjects with a mild hangover."^[11] "However, all 8 subjects had unpleasant nasal symptoms following chlormethiazole, and it is therefore not an ideal hypnotic for this age group."^[12]

• Rosiglitazone: [Study in rats] "Rosiglitazone alleviated the symptoms of ethanol-induced hangover by inducing ALD2 expression…"^[13]

• Acetylcysteine: There are claims that N-acetylcysteine can relieve or prevent symptoms of hangover through scavenging of acetylaldehyde.

• Food and Water: Simple consumption of foods such as eggs, which contain cysteine, and water may be enough to replenish lost moisture and at least rehydrate the body, making a hangover shorter.

• A glass of Milk, water and orange juice. The Calcium, re-hydration properties, and vitamin C contained in each product respectively is found to combat the symptoms of a hangover if taken shortly after consumption.

Possibly ineffective remedies

• Antipokhmelin: Also known under its tradename RU-21, it is an over-the-counter dietary supplement whose primary active ingredient is succinic acid, an extract of amber. It has been touted by internet marketers as a miracle cure for alcohol hangovers, alleged to have been produced by Soviet scientists for a KGB spy program. To-date, however, no double-blind, placebo-controlled scientific studies confirming the marketers’ claims have been released.

• Globe artichoke (Cynara scolymus) extract: "Our results suggest that artichoke extract is not effective in preventing the signs and symptoms of alcohol-induced hangover."^[14]

• Artichoke and Sarsaparilla extract: A November 2004 issued U.S. Patent No. 6,824,798 states that the method described in the patent "results in complete elimination of veisalgia (hangover) in more than 80% of individuals". These plant extracts, when administered separately, do not seem to have a similar effect. The patent further states that the right combination of the extracts of both of these plants are required and that they then contain a complex of polyphenols, flavonoids, and phytosterols that are effective. However, no evidence is required for such statements to appear in a patent application or in the patent itself. The existence of a patent is merely legal evidence of intellectual property, not evidence of efficacy.

• Propranolol: "We conclude that propranolol does not prevent the symptoms of hangover."^[15][16]

• Fructose and glucose: A 1976 research has come to the conclusion that "The results indicate that both fructose and glucose effectively inhibit the metabolic disturbances induced by ethanol but they do not affect the symptoms or signs of alcohol intoxication and hangover."^[17] Nevertheless, consumption of honey (a significant fructose and glucose source) is often suggested as a way to reduce the effect of hangovers.^[18]

• Kudzu (Pueraria lobata): With respect to preventing hangovers, "The evidence regarding kudzu’s effectiveness is mixed" and "There are no studies to demonstrate that kudzu can serve as a morning-after potion for eliminating hangovers as used in traditional Chinese practice."^[19]

• Hair of the dog

Etymology

The term hangover was originally a 19th century expression describing unfinished business—something left over from a meeting—or ‘survival.’ In 1904, the meaning "after-effect of drinking too much" first surfaced.^[20][21]

See also

• Alcoholism
• Blood alcohol concentration
• Wine fault
• Withdrawal
• Alcohol detoxification

Controls sought after rice hits P50 in parts of Mindanao
By Judy Quiros, Dennis S. Santos, Charlie Señase
Philippine Daily Inquirer
First Posted 01:24:00 06/01/2008

DAVAO CITY — AGRICULTURE officials in Southern Mindanao are advocating stronger regulation of rice distribution and the return of price controls to alleviate the suffering of consumers brought about by the skyrocketing price of rice.

Rogelio Chio, director of the Department of Agriculture in Southern Mindanao, described reports that rice prices had hit P50 in some areas in this rice-producing region as “alarming,” and announced that the DA was drafting a proposal to Congress aimed at making rice a “restricted commodity.”

“This means there should be price controls. We recommend this become a national policy,” Chio said during a press conference at the DA office here.

Chio said he discussed the situation with NFA and officials of other government agencies in the region during an emergency meeting held earlier this week.

Chio said the proposal to restrict the sale and pricing of rice will be sent to Speaker Prospero Nograles and Palawan Rep. Abraham Mitra, chair of the committee on agriculture.

He said if the proposal passes in Congress, the sale of rice would be strongly regulated to avoid unscrupulous businessmen from taking advantage of future supply problems.

Reports over the past few days said the price of the staple has risen by P6 to P10 per kilo from the previous week’s average of P37 per kilo in the provinces of Davao del Sur, Davao del Norte, Davao Oriental, Compostela Valley and the cities of Tagum, Panabo, Digos, Mati and this city.

In Digos City, Davao del Sur, shouting matches and near fist fights erupted as residents tried to buy rice from an outlet of the National Food Authority (NFA) on Thursday. The price of commercial rice in the market shot up to P47 per kilo in less than two days.

Because of the increase in the price of rice, which the region produces, Lorenzo Camayang, NFA regional manager, said what was really puzzling was that there seemed to be enough supply in the market.

He said an inventory conducted by his office two days ago showed the region’s rice stocks were enough for the next 58 to 69 days.

“And more supply was expected because farmers have just finished harvesting. The rice requirement for Region 11 is placed at 9,000 bags per day,” Camayang said.

“It’s only now that we experienced a disparity of prices in rice. There is no shortage,” he said.

To counter the situation, Camayang said the NFA had set up a total of 252 NFA outlets throughout the city in addition to the 12 Bigasan sa Parokya outlets that it had put up in coordination with the Catholic Church.

Juanito Loyola, president of SRSO Basic Commodities blamed rice speculators and hoarders for the situation. He also blamed millers, who he claimed were “slowing down the release of stocks” in anticipation of higher prices.

MANILA, Philippines - A couple of weeks after tactlessly raising the prospect of a Thai led rice cartel to engineer world prices, Thai Prime Minister Samak Sundaravej arrived in Manila, the world’s largest rice importer, to make amends. To be sure, his visit was part of the round of courtesy calls a new head of government in the Association of Southeast Asian Nations is expected to make; Samak assumed office only last January. But there was no mistaking both the substance and the style of the new premier’s diplomacy.

He gave assurances to President Macapagal-Arroyo that Thailand would provide rice to the Philippines in case of need. “The prime minister said he is extending the hand of friendship. Should the Philippines need rice, Thailand is willing to supply,” Agriculture Secretary Arthur Yap told reporters after the meeting in Malacañang.

He scheduled a separate meeting with officials of the International Rice Research Institute—the leading experts in rice research committed to a food security approach that has no room for the Organization of Rice Exporting Countries idea Samak resurrected. (The idea was reburied about a week after it was raised from the dead, after cries of outrage from Thai business and Philippine politicians.)

Not least, Samak went to market. A celebrity chef in Thailand who used to host a cooking show on TV, the prime minister shopped for ingredients in the Guadalupe wet market early Friday morning. The Inquirer report drew a portrait of a politician with the common touch.

“‘Just like home,’ he said after his hour-long visit to the crowded and ever busy public market, where he purchased fresh vegetables, chicken breasts, pork tenderloin and shrimp.” He also told reporters: “I’m going to cook fried noodles with pork, shrimp and five vegetables.”

The visit was a nice touch, allowing the Philippine public another look at the Thai leader; not coincidentally, it showed Samak in his element, as a fine chef who does his own marketing.

Now for the fine print. Back home in Bangkok, in a weekly TV address, he explained the nature of his reassurances to President Arroyo. “Only if they are going to run into shortage, like in three to six months … they can let us know how many hundreds of thousands of tons of rice they need and we are happy to do a government-to-government deal at a friendly price.” In other words, Thailand is assuring an Asean ally of supply only in case of a rice emergency.

This is an important concession, but not exactly what the Arroyo administration was looking for. The whole point of an assured supply is precisely to avoid an emergency. Because rice is fundamentally a political commodity, and because rice prices in the Philippines can be vulnerable to public perceptions, the objective was to win Thailand’s cooperation not merely to relieve a shortage but to prevent one in the first place.

Indeed, to drive home the point that Thailand was not

offering the Philippines anything out of the ordinary, Samak referenced the Kuala Lumpur transaction. “That would be similar to what we did with Malaysia,” he said, which bought 200,000 tons of rice from Thailand earlier this month. The qualification was necessary in light of the realities of Thai politics.

Samak also revealed that President Arroyo had asked for a guaranteed three-year contract, and that he had turned it down. With rice prices tripling this year alone, it would have been political suicide for a Thai politician to lock export prices. So much for guarantees.

In sum, in his 25-hour official visit to Manila, Samak was the only one who got exactly what he wanted—and he got them at the Guadalupe wet market.