A Glossary of America’s Regional Mexican Dishes and Where to Find Them | Eater
"Originating in late‑1960s San Diego, this fast‑casual formula—characterized by burrito‑heavy menus, yellow‑and‑red branding, and playful '-berto' name riffs—was founded by an immigrant owner and became the model for many regional shops run by people from San Juan del Salado and Santo Domingo in San Luis Potosí; a signature item is the California burrito, a flour‑tortilla tube stuffed with meat, guacamole, sour cream, and french fries (not rice or beans)." - Gustavo Arellano
