Picture from Facebook, story from Ricochet.
Now, I happen to agree greatly with the first, though humorously, and disagree with the second on the same grounds.
America’s food is kind of like English language. “Ooh, that word looks good… and I like that turn of phrase… And we’ll steal this saying, but use it a bit differently… and let’s take their name for this specific group or philosophy, but broaden it out to everything like that.”
The burrito is just another example of the difference between, say, American pizza and what you’d get in Italy these days, or Chinese food (chop suey!”), or the German dishes we don’t even notice. (Dad still misses the “sausage and a bun” meals he got in Germany during Vietnam—nothing like a hot dog.)
Part of the changes are to folks’ taste, part of the changes are based on what’s around—can someone make a definite difference between the American forms of goulash, pan surprise, chop suey, and “I haven’t done shopping this week and we need to finish this stuff before it goes bad”?—and, just to make things more complicated, WE ARE NOT A PLANET OF HATS! Dishes are different from cook to cook, let alone between families, and when you get to entirely different populations that just happen to vaguely share some culture, the type of food available and some cooking techniques. Is a dish less “authentic” if new ingredients are introduced? Where’s the tipping point?
Food isn’t a very good spot for scientific levels of precision. ^.^