Burrito with pastor, rice, beans, lettuce, pico de gallo, shredded cheese, sour cream and a side of red and green salsa.
The burrito traveled north — from Chihuahua and Sonora kitchens (where "burritos" are small and meat-only) into San Diego, Los Angeles, and the broader Tex-Mex/Cal-Mex world, where they grew. The traditional Mexican burrito is meat-only or meat-and-bean in a small flour tortilla. The California / Mexican-American restaurant burrito is the heavyweight version: large flour tortilla, protein + beans + rice + cheese + sometimes pico, salsa, lettuce, sour cream. This dish sits in the latter tradition: full-size, filled-to-bursting, often smothered.