A map to America’s regional Mexican-American food. We’re talking hot tamales, walking tacos, Mission-style burritos, Mexi-Fries, and more
Burritos covered in salsa are called “wet” in most of the United States and “enchilada-style” in Arizona and Utah, but go by “smothered” in New Mexico and Colorado,Utah and the Mountain WestThe Cafe Rio Mexican chain in Salt Lake City claims to have invented this take on carnitas — they classify it as “pork barbacoa.” Rival Utah Mexican chain Costa Vida quickly picked it up. Together, the two companies now have nearly 200 outposts across the Mountain West and into Canada.
Fast-casual Mexican, served in restaurants with names ending in –berto’s or some variantCharacterized by the same burrito-heavy menu, yellow-and-red color scheme, and names that riff off the –berto’s suffix , this loose confederation of restaurants is owned mostly by people from the towns of San Juan del Salado and Santo Domingo in San Luis Potosí. The original, Roberto’s Taco Shop, was opened in San Diego in the late 1960s by Roberto Robledo.
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