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Toronto has a great number of restaurants representing a large number of cuisines. To my disappointment, one cuisine that I find Toronto is lacking in is one of my favorites, Mexican cuisine. There just aren't all that many Mexican restaurants in Toronto so when I noticed a new one opening on my walk home from work I took note. The new restaurant was a Chipotles and it was billing itself as a 'gourmet' burrito joint. I was pretty curious to find out exactly what a 'gourmet' burrito was so I had to stop by. The Chipotles gourmet burrito turned out to be a pretty normal burrito with rice, beans, meat, salsa, sour cream and cheese (they charged extra for the guacamole). The burrito was pretty good but it was also pretty expensive and I figured that I could do better at home and for a lot less. Shortly after visiting Chipotles I came across a z-Teca which was also billing itself as a gourmet burrito joint and their advertising campaign seemed to revolve around the size of their burritos. I tried their burritos as well and they were really big and they were good, but, once again I felt that I could do better at home. Thus, the burrito quest started.A burrito is a tortilla that is wrapped around a filling and with such a simple definition the possibilities are almost endless! The tortilla wrapping makes burritos nice and convenient and portable so you can grab one while on the run. Over the past few weeks I have been experimenting with and really enjoying various burritos and fillings. What follows is a list of what I have tried and ideas that I would like to try.
Meat FillingsCarnitas: Slow braised moist and tender pork fried until slightly crispy on the outside.Salsa Verde Carnitas: Carnitas that were braised in salsa verde and then the salsa verde is mixed back in with he pork after frying it until it is crispy.Pork al Pastor Style: Pork marinated in a chili and pineapple sauce and then slow roasted until it is falling apart tender.Tinga: Pork stewed in a tomato and chipotle sauce.7 Chili Chili: Tender beef braised in a spicy chili sauce. (After reheating the pot of chili a few nights in a row, most of the liquid had evaporated and I used it in a burrito and it was really good.)Taco Seasoned Meat: Taco seasoned meats such as Texmex seasoned ground beef or Texmex seasoned shredded chicken.
Seafood FillingsCrab: I have not tried this one yet but I imagine that using the crab from these crab quesadillas would make for a great burrito filling.Shimp: I also want to try using the shrimp from these shrimp quesadillas or these shrimp tacos in a burrito.Fish: The spicy texmex seasoned flaked fish from these fish tacos would also make a great burrito filling.
Other Fillings

Cilantro and Lime Rice: Rice is a pretty standard burrito filling and I like to liven it up a bit with some chopped cilantro, lime juice and zest. I also like to use brown rice rather that white rice whenever possible.

Refried beans: Beans are also a common burrito filling whether plain or seasoned with cumin, chili powder and oregano or even refried.

Pico de Gallo: Fresh chopped tomatoes, onions, jalapeno peppers and cilantro.

Salsa Verde: A really tasty salsa made from tomatillos, jalapeno peppers and cilantro with just the right amount of heat.

Guacamole: This cool and creamy avocado salsa provides a nice balance to the sources of heat in your burrito.Sour CreamCheeseChopped Cilantro
Examples
Carnitas burrito with cilantro and lime brown rice, seasoned black beans, pico de gallo, guacamole, sour cream and cheddar cheese in a whole grain tortilla.
7 chili chili burrito with cilantro and lime brown rice, seasoned black beans, pico de gallo, sour cream and cheddar cheese.
Vegetarian Burritos
Pumpkin and Black Bean Burrito
These sweet potato and black bean enchiladas also make a tasty burrito.
Breakfast Burritos
Ham and Egg BurritoChorizo and Egg Burritos

Meyer Lemon Bars(makes 16+ servings)Printable RecipeIngredients:1/2 cup unsalted butter (room temperature)1/4 cup confectioners sugar1 cup all purpose flour1/8 teaspoon salt2 large eggs (room temperature)1 cup sugar1/3 cup lemon juice1 tablespoon grated lemon zest2 tablespoons all purpose flourconfectioners sugarDirections:1. Cream the butter and sugar in a bowl.2. Mix in the flour and salt until it comes together.3. Press it down into a greased 8 inch square baking pan.4. Bake in a preheated 350F oven until golden brown, about 20 minutes.5. Beat the eggs and sugar until smooth.6. Mix in the lemon juice and zest.7. Mix in the flour.8. Pour the mixture onto the crust.9. Bake in a preheated 350F oven until set, about 20 minutes.10. Let cool and sprinkle with confectioners sugar.

7 Chili Chili(makes 4+ servings)Printable RecipeIngredients:2 ancho chilis1 pasilla chili1 costena chili1 guajillo chili1 chili de arbol1 chipotle chili in adobo sauce4 slices bacon (cut into 1 inch slices)2 pounds beef (chuck roast, cut into 1/2 inch cubes)1 onion (chopped)4 cloves garlic (chopped)1 cup coffee1 beer1 tablespoon cumin1/4 teaspoon cinnamon1/2 teaspoon coriander1/2 teaspoon cayenne1 teaspoon oreganosalt to taste1/4 tablet Mexican chocolate (grated)2 tablespoons masa harinaDirections:1. Toast the ancho, pasilla, costena, guajillo and de arbol chilies in a pan.2. Cover in boiling water and let soak for 30 minutes.3. Cook the bacon in a large pan and set aside retaining the grease in the pan.4. Add the beef and brown on all sides in the bacon grease and set aside.5. Add the onions and saute until tender, about 5-7 minutes.6. Add the garlic and saute until fragrant, about a minute.7. Add the bacon, beef, coffee, beer, cumin, cinnamon, coriander, cayenne and oregano.8. Drain the chilies and blend in a half a cup of fresh water and add to the pot.9. Bring to a boil, reduce the heat and simmer until the beef is fork tender, about 5 hours, adding more liquid if required.10. Add the Mexican chocolate.11. Mix the masa harina into 1/2 a cup of the chili broth and add it back to the pot.12. Simmer until the sauce thickens.

Maple and Mustard Glazed Chicken(makes 2 servings)Printable RecipeIngredients:2 chicken breasts (pounded flat)salt and pepper to taste1/2 cup all-purpose flour1 egg (lightly beaten)1 cup bread crumbs (I used a mixture of regular bread crumbs and panko bread crumbs)4 tablespoons maple syrup6 tablespoons Dijon mustard2 tablespoons whole-grain mustard2 tablespoons brown sugar1/2 teaspoon thyme (chopped)1 tablespoon olive oilDirections:1. Season the chicken with salt and pepper and set aside.2. Dredge the chicken in the flour.3. Dip the chicken into the egg.4. Dredge the chicken in the bread crumbs.5. Heat the oil in a pan6. Add the chicken and cook until golden brown on both sides, about 2 minutes per side.7. Mix the maple syrup, Dijon mustard, whole grained mustard, brown sugar and thyme in a bowl.8. Place the chicken in a baking pan and brush the maple mustard mixture onto it heavily.9. Bake in a preheated 400F oven for 10 minutes.