Despite gastronomical origins in Mexico, the burrito has been a beloved mainstay on menus across the United States for decades. The specifics on how burritos first made their northern journey aren’t well known, but it’s believed they arrived via migrants in the early-mid-20th century. The first burrito to officially grace a menu here was at El Cholo Spanish Café in the 1930s.
Back then, burritos were made the traditional Mexican way—much slimmer with just a few basic ingredients. In true U.S. fashion, those OG burritos were eventually supersized into the mission-style burritos you can order today from small family-run shops to burrito behemoths like Chipotle and Qdoba.
Nowadays you won’t find a corner of the country where burritos aren’t served and enjoyed. In fact, the first Thursday of every April is designated as a celebration of the beloved foodstuff. You might not get the day off from work on National Burrito Day, but what better excuse to go grab one for breakfast or lunch (or both)?
The basics of a quality burrito include a fresh flour tortilla, a protein, and some choice fixins (don’t forget the hot sauce!). That said, tons of establishments around the U.S. have put their own unique spin on it. From breakfast burritos to French fry-filled creations and Filipino-inspired flavors, these are the burritos we’re craving on National Burrito Day (and pretty much every other day).
Electric BurritoCourtesy of Electric Burrito
1. Electric Burrito: New York City, NY
California-style burritos in New York? It all started with a San Diego native who moved from the West Coast to the East Village, bringing French fry-stuffed burritos along for the ride. This small-but-mighty counter provides New Yorkers with designated burrito options for every meal of the day, and a chance to try fries, cheese, pico de gallo, and either pollo asado, carnitas, or carne asada married together in one delicious flour tortilla.
For a distinctly Hawaiian take on the burrito, there’s no better place than Kono’s Northshore, which has three locations dotted around the island of Oahu—and a new location in Las Vegas. They’re known for their 12-hour slow roasted Kalua pork, which is traditionally cooked in an underground oven called an imu. A trip to Kono’s isn’t complete without one of their “bombers,” a burrito made with a warm flour tortilla stuffed with their signature pork, guava barbecue sauce, rice, cheese, and grilled onions. Breakfast versions are available in the morning, too, with bacon, eggs, and potatoes.
Sayulitas Mexican FoodCourtesy of Sayulitas Mexican Food
3. Sayulitas Mexican Food: San Diego, CA
The famed California burrito combines two fast food staples—burritos and French fries—in one epic wrap. These mad-scientist creations can be found nearly everywhere in the state and now beyond, but it’s a particular specialty of San Diego. At family-owned local chain Sayulitas, the California burrito is taken one step further to incorporate the flavors of Filipino cuisine (think mouth-watering pork longanisa and queso lumpia). The added bonus here: Sayulita’s is home to the Hot Cheetos Burrito. Say no more.
Cabo Bob’s BurritosCourtesy of Cabo Bob’s Burritos
4. Cabo Bob’s Burritos: Austin, TX
One of Austin’s favorite local burrito chains is truly a choose-your-own-flavor adventure. Cabo Bob’s offers one of the most customizable burrito experiences—featuring four different tortilla flavors, six proteins, five kinds of rice and beans, a dozen salsas and sauces, and 16 toppings. The sheer number of options makes it perfect for meat lovers and vegans alike. Cabo Bob’s is also known for using super premium ingredients and making each of their tortillas fresh to order.
With multiple locations around the city that keep a constant line, Coyo arguably creates some of Miami’s favorite Mexican food. As its name suggests, the tacos are obviously incredible, but locals also flock to this local chain for incredible burritos stuffed with anything from carne asada to camarones. In true Miami fashion, the Wynwood location is even home to a speakeasy-style bar, so you can dance the night away with a burrito in hand.
Saint Burrito: It’s what’s inside that really counts.Courtesy of Saint Burrito
6. Saint Burrito: Portland, OR
Leave it to Portland to play host to a burrito spot operating out of a vintage 1950s Airstream trailer. Quirky murals and greenery add to the vibe, but Portland locals flock here for tasty burritos filled with guajillo-ancho pulled chicken or crispy carnitas topped with an arbol chile crema. For those in the know, adding seared veggies is the move.
The American Southwest is known for having its own incredible renditions of Mexican dishes. Bonfire Burritos is a prime example. Operating out of Golden (in the Denver area), the delicious restaurant draws daily crowds flocking to experience its famed breakfast burritos. Regulars can’t get enough of the “Chupacabra”—packed with a trio of chorizo, sausage, and bacon. Needless to say, come to Bonfire on an extremely empty stomach.
No burrito list is complete without a great smothered option—and Tia Sophia’s is here for exactly that reason. This family-owned eatery in Santa Fe is beloved for its superior breakfast burritos, which you can order smothered in red or green piquant chile (for the indecisive, try fifty-fifty or Christmas style) topped with melty cheese. Protein choices include bacon, sausage, or ham, and the restaurant offers chorizo on Saturdays. It makes sense that Tia Sophia’s breakfast burrito reigns supreme. According to burrito legend, they’re the first establishment to coin that term on their menu back in 1975.
Al & Bea’s Mexican FoodCourtesy of Al & Bea’s Mexican Food
9. Al & Bea’s Mexican Food: Los Angeles, CA
In a world full of super-stuffed burritos, sometimes you just need to return to the classics. Al & Bea’s Mexican Food in Boyle Heights is a legendary window with perhaps the best bean-and-cheese burrito in town. There aren’t any fancy additions to hide behind here—just simple yet superior ingredients that have kept Angelenos coming back since 1966. When you’re ready to up the heat a notch, go for bean and cheese with green chile.
San Francisco is where the mission burrito (famous for its girth) was first invented. While there are now a wealth of spots in the Bay City to indulge, only one of them creates what once prompted chef David Chang to say, “It might be the best burrito I’ve ever tasted.” Many SF locals agree. San Francisco visitors making the usual rounds would be wise to add El Castillito’s flavor-stuffed “super” burrito to their must-try list. Al pastor lovers, you’re welcome.
There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
Courtesy image
1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
Marius Bugge
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
Marius Bugge
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
Marius Bugge
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
Marius Bugge
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
Marius Bugge
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
Marius Bugge
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
Marius Bugge
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
Marius Bugge
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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