We conclude the Hot Burrito Trilogy with the wet burrito. It’s kind of a Southern California thing, copied elsewhere but usually not so well. The evolution of the burrito in SoCal is sort of mysterious. When did the “wet” version arrive? I’m not sure. Probably the 1970’s. El Cholo began offering their Burrito Dorado in 1977. It contained chile con carne and was tarted up with the colors of the Mexican flag; green, white and red---not that Mexico ever saw such a concoction inside its borders. It’s an LA thing. <br />Carnitas is maybe my favorite filling for a burrito, along with lengua as a close second runner up. Carnitas is first braised and then finished in its own cooked off fat. Typically the taqueria/restaurant will ask you if you want this burrito dry or wet. Both are good. But to complete our trilogy here is the wet version. <br />

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