What To Have With Burritos

I still remember the night I almost cried over a burrito. It was a Tuesday, I was starving, and I’d just unwrapped this beautiful, flour-wrapped beast stuffed with carne asada and cilantro rice. I took a huge, triumphant bite—and instantly my soul left my body. The filling was perfect, but the entire experience felt like a lonely desert. Without a sidekick, that burrito was just a sad, overstuffed log.

Why Your Burrito Needs a Friend (or Three)

That night taught me a hard truth: a burrito is only as good as its supporting cast. You might think the main event is enough, but trust me, it’s not. A naked burrito is like a movie with no soundtrack—technically complete, but emotionally bankrupt.

So, what do you actually need on that plate? The answer depends on your vibe, but I’ll walk you through the holy trinity of burrito companions. (Yes, I’m taking this very seriously. You should too.)

The Obvious Hero: Mexican Rice

Let’s start with the classic. A scoop of fluffy, tomato-infused Mexican rice isn’t just a filler—it’s a texture whisperer. It soaks up all those rogue juices from your burrito and gives you a little crunch from the toasted bits.

But here’s the thing: don’t you dare just dump it on the side. I’m talking about scooping a forkful of rice onto every bite of burrito. It’s like a carbohydrate hug. If you’re feeling fancy, add a squeeze of lime over the rice first.

The Cool Customer: Refried Beans

I know, I know—beans inside the burrito are already there. But hear me out. A side of creamy refried beans is a game-changer when your burrito is feeling dry. It’s the dip you didn’t know you needed.

Use a tortilla chip to scoop the beans, then dab it onto your burrito. You’ll get this glorious, lard-kissed creaminess that makes everything feel sinfully good. And please—if you’re vegetarian, skip the lard, but don’t skip the beans.

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The Wake-Up Call: Pickled Jalapeños and Carrots

You know that moment when the burrito gets too heavy? Where your mouth feels like it’s stuck in queso mud? That’s when you need acid. Pickled jalapeños and carrots (the ones you find on every taco stand in Mexico) are your savior.

A single, vinegary jalapeño slice cuts through the fat like a ninja. The carrots add a sweet crunch. I’m not saying you need to develop a relationship with these pickles, but I personally have a drawer in my fridge just for them. Judge if you must.

The Crunch Factor: Tortilla Chips

This is non-negotiable. You need chips. Not the kind that are already in your burrito (unless you’re doing a Chivichanga, which is a different story). I mean crispy, salted tortilla chips that you use to scoop up everything that falls out.

That last bite of burrito where the wrapper breaks? The chips are your emergency vehicle. Also, a chip makes the perfect vehicle for salsa, which brings us to the most important part.

Salsa: The Soul of the Plate

A burrito without salsa is like a joke without a punchline. You need two salsas, minimum. One bright and fresh—like a pico de gallo with chopped onions, cilantro, and jalapeño. The other should be a smoky, roasted red salsa that makes you sweat a little.

A tray of burritos with different sauces and toppings 60170968 Stock

Drizzle them directly onto your burrito, or use them as a dip. But don’t drown it. You want a little puddle on your plate, not a swimming pool. Unless you’re into that sort of thing—no judgment, I guess.

Guacamole: The Rich Friend

If you have an extra $3, yes, get the guac. But here’s my controversial opinion: guac belongs on the side, not inside. Inside the burrito, it turns into warm mush. On the side, it stays cool and creamy, letting you control the ratio of avocado to bite.

Scoop it with a chip. Smear it on your burrito. Lick the bowl when no one’s watching. We’ve all done it.

Crema or Sour Cream: The Fat Friend

You need a cooling element, especially if you went heavy on the hot salsa. A dollop of crema (or sour cream, in a pinch) adds that velvet finish. But don’t put it on the burrito directly—it’ll slide off. Put it on your fork, right before you take a bite.

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It sounds fussy, but it works. Your taste buds will thank you.

The Final Plate: How to Build It

Alright, let’s get practical. Here’s your ideal burrito plate, from left to right: burrito in the center, a heap of Mexican rice at 10 o’clock, refried beans at 2 o’clock, a pile of chips at 4 o’clock, and three tiny bowls for salsa, guac, and crema. Yes, three bowls. Use those ramekins you never touch.

And for the love of all that is holy, cut your burrito in half before you start. It keeps the filling from exploding everywhere. You’ll thank me when you’re not wearing the contents of your dinner on your shirt.

One Weird Trick: A Side of Corn

I’m ending with a wildcard. Roasted corn with mayo, chili powder, and lime (Mexican street corn style) is a phenomenal side. It’s sweet, spicy, and stops you from crying when you finish your burrito. Make a small cup of it, and eat it as the finale.

So, next time you unwrap that burrito, don’t let it be lonely. Give it rice, beans, chips, salsa, and a little pickled hug. Your soul—and your burrito—deserve a full party.