The wet burrito is a distinct, regional Americanized Mexican dish that stands apart from its handheld counterpart by being completely blanketed in sauce and cheese. This culinary creation has sparked a specific origin debate, as its most commonly cited birthplace is far from the traditional Mexican-American food hubs of the Southwest. Understanding its history requires looking at the specific location and circumstances that led to the development of this dish.
The Origin Story and Location
The generally accepted origin of the wet burrito points to the city of Grand Rapids, Michigan, emerging around the mid-1960s. The restaurant most frequently credited with its invention is the Beltline Bar, which has served its signature wet burritos for decades. This Midwestern invention is tied to the significant Mexican-American population that had established itself in West Michigan since the 1920s.
The specific story of the dish’s creation at the Beltline Bar often involves a kitchen error. Legend suggests that in 1966, staff used a shipment of unusually large flour tortillas to create a large, stuffed burrito. They topped this special with a sauce described as a cross between a brown gravy and a ranchero sauce, intended to be absorbed by the tortilla.
While the Beltline Bar holds the most publicized claim, a competing narrative exists within the local community. Other accounts suggest the dish was created by a cook named Maria Perez Van Wyk Mendoza at the nearby Little Mexico Cafe. This version suggests the cook added enchilada sauce to a trucker’s burrito after he complained it was too dry. Regardless of the specific restaurant credited, the Michigan origin story is supported by evidence showing that the term “wet burrito” appeared in West Michigan newspaper archives in the mid-1970s and spread regionally.
Defining the “Wet” Burrito
The wet burrito is defined by the specific culinary preparation that transforms a portable meal into a plated dish. Unlike a standard burrito, which is tightly wrapped and meant to be eaten by hand, the wet burrito is served completely smothered, or mojado, in a rich sauce. This preparation method is often called “enchilada-style” because it mirrors the presentation of enchiladas.
The differentiating step involves applying a generous amount of sauce and melted cheese to the exterior of the assembled burrito. This sauce is typically a red chile or enchilada sauce, sometimes green chile sauce, flavored with ingredients like cumin, garlic, and dried chiles. The sauce fully covers the tortilla and is often baked briefly until the shredded cheese melts and becomes bubbly.
Because of the heavy application of sauce and melted cheese, the wet burrito must be consumed with a knife and fork. This necessity of plating is the most practical distinction from its handheld counterpart. The final product is a substantial meal, often accompanied by sides of rice and beans, that emphasizes flavor absorption and rich texture.