Burritos

The dish

A proper Northern-Mexican burrito — not the Tex-Mex stuffed-everything version, not a wrap with toppings. A large flour tortilla, a thin layer of rice, a thin layer of refried beans, the filling (carne asada, tinga chicken, or rajas-and-cheese for vegetarian), shredded Oaxacan cheese, fresh tomato salsa, sliced avocado.

Rolled tight, halved on the diagonal, served on a wooden board with a side mound of fresh tortilla chips.

Why we make it this way

The Northern-Mexican burrito is restrained on filling — the flavours should harmonize, not war. We’ve turned away guests asking for “extra filling, extra cheese” because the result loses its identity. The flour tortilla matters: ours are made fresh in-house with a small amount of butter (Mama’s recipe), giving the wrap a slight elasticity that holds through a meal.

On Querida’s Sunday

Burritos remain the most-ordered dine-in item on Sunday brunch — paired with the agua fresca of the day.