On the Border, the Perfect Burrito is a Thin, Foil-Wrapped Treasure

One bite of a chile verde con papas burrito at Burritos Sarita in Ciudad Juárez, Mexico, has the power to shatter whatever preconceived notions you have about burritos. In it, a pillowy-soft flour tortilla, with hints of smoke from the griddle, swaddles a fragrant mix of tender potatoes, caramelized onions and fire-roasted chile verde that is coated in a salty and tangy thick crema.

From start to finish, the tin-foiled treasure is delicate and neat. Burrito renditions far from this border city tend to be overstuffed, oversized, overdressed and overblown. But here, a purist burrito, as locals call it, has only what it needs: one tortilla, one filling.

Recipes: Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes) | Flour Tortillas

Paty Covarrubias, right, wakes up well before dawn to prepare the stewed fillings sold at her aunt’s burrito truck in Juárez.Credit…Justin Hamel for The New York Times

“It is our hallmark,” said Paty Covarrubias, the food truck’s general manager, of burritos’ importance to the city. She has been working for her aunt Sarita Alfaro’s business since she was 14.

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