If we’re talking authenticity in the sense of traditional Mexican food, the “dry” burrito wins — but only because the “wet” burrito is largely a Mexican-American invention.

Here’s the breakdown:

Dry burrito — In northern Mexico (particularly Chihuahua, Sonora, and border towns), burritos are just flour tortillas wrapped around simple fillings like beans, meat, or chile con carne. No cheese blanket, no sauce bath. You grab it with your hands. That’s the OG version.

Wet burrito — This is more of a U.S. borderlands/California creation, especially popular in places like Los Angeles and San Diego. It’s essentially a burrito smothered in red or green enchilada sauce (and cheese), eaten with a knife and fork. Delicious, yes — but not something you’d typically get in Mexico proper.

So, dry = more historically “authentic” to Mexico.

Wet = authentic to Mexican-American cuisine and the borderland restaurant scene.

If you want, I can also explain why wet burritos caught on so much in the U.S. and became their own cultural food.

(http://www.autoadmit.com/thread.php?thread_id=5760115&forum_id=2в#49168406)

fuck you and your stupid nigger food

(http://www.autoadmit.com/thread.php?thread_id=5760115&forum_id=2в#49168458)