Food & Wine magazine says America offers a variety of burrito styles — Tex-Mex, San Francisco Mission, Colorado green chili-smothered, Durango, as well as "fast-food permutations, bibimbap burritos, or the Sushirritos of late."
But for its list of The Best Burritos in All 50 States it had some criteria: the burritos had to be warm (if they are cold, they're wraps, according to Food & Wine), they had to be wrapped in a flour tortilla, and something you "would drive an extra twenty minutes for at 10 a.m. or 11 p.m."
Food & Wine's pick for Kansas: Red Kitchen Tamales in the Lenexa Public Market, which opened in late 2017.
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"While so often the tortilla is merely a necessary carrier for the savory fillings within, a truly good burrito stands out because the tortilla could be eaten on its own, with a pinch of salt and perhaps a pad of butter. That’s the case at Red Kitchen Tamales, which, despite the name, also focuses on delivering great burritos and quesadillas. (Tamales are currently served just a couple times a week.) The bacon breakfast burrito and chicken tinga are both great options; as this is a stall inside the Lenexa Public Market, the menu rotates more often than a brick-and-mortar restaurant."
"I was super excited," said Alejandra de la Fuente, owner of Red Kitchen Tamales, of the Food & Wine pick. "Everything has been unexpected. It has been fun,"
Food & Wine's pick for Missouri: Scott's Kitchen and Catering at Hangar 29
"True to Kansas City barbecue, Scott Umscheid takes the best of burnt ends — the fattier cuts of smoked brisket — and puts them in tacos, burritos, and burrito bowls. A decade-long competitor in barbecue competitions, Umscheid’s expertise is evident all across the menu, but the burnt ends breakfast burrito especially is a thing of beauty. Filled with melty scrambled eggs, queso fresco, and salsa, it’s everything you ever wanted in a breakfast burrito: Nothing more, nothing less. Pick two up before you fly out of town — Scott’s Kitchen is right by the airport — and eat them on the plane."