Could this be the end of the burrito as big as your head? Chefs and customers are doing some delicious downsizing for ‘mini Mex’ options with a spicier attitude: plates that feature two or three small tacos, a perfectly puffed sopapilla or upscale quesadillas cut into fiery slivers. Iliana de la Vega is a Mexican food purist. The chef, teacher and owner of the critically acclaimed restaurant El Naranjo in Austin, TX, says that Mission-style burritos (Chipotle style) never ...
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