If you think a burrito should contain lettuce, rice and/or beans, prepare to be punched in the face with the righteous truth.
Blocks away from Arizona State University in Tempe, Ariz., Texano's Carne Asada (formerly Vaquero's) knows how to make a real burrito. You start with a huge, fresh tortilla, load it up with juicy carne asada steak and top it off ever so slightly with guacamole and pico de gallo.
About 2/3 of the way in, you start spilling savory steak juice everywhere. But it's all good because the tortilla holds firm, and you never lose any steak.
It's all flavor, no filler. And it's available 24/7 for less than $4.
Taste one of these, and you'll understand why anybody from the Southwest gets livid when a so-called Mexican place tries to pass off an anemic rice-and-bean wrap as a burrito.