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We tracked down the earliest print references for "burritos" cited by food history in American/English reference books. If fried, the burrito becomes a chimichanga." ---Encyclopedia of American Food and Drink, John F. Not just tortillas, but huge regional tortillas, often well over twenty inches in diameter.They are nothing like the burritos we are served today. Wrapped around some sort of filling, they are called burros or burritos, depending upon the size. If you deep-fry a burro it becomes a chimichanga--a truly local dish from Another Arizona or northern Sonora." ---Tucson's Mexican Restaurants, Suzanne Myal [Fiesta Publishing: Tucson AZ] 1997 (p.Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.

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They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.

Smith [Mexican American Food] Pre-Hispanic Cooking, Ana M. fritters were known to many cultures and cuisines; each evolving according to local tastes and customs.

These foods were introduced to Mexico by Spanish settlers.

Texas-Mexican restaurant owners considered it an insult.

By a strange twist of fate, the insult launched a success.