On Sun, 21 Apr 2013 13:32:44 -0500, Sqwertz >
wrote:

>On Sat, 20 Apr 2013 09:32:16 -0600, Janet Bostwick wrote:
>
>> On Sat, 20 Apr 2013 09:04:35 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 19 Apr 2013 23:12:38 -0700, sf wrote:
>>>
>>>> On Fri, 19 Apr 2013 16:39:38 -0700 (PDT), Kalmia
>>>> > wrote:
>>>>
>>>>> I used to have a tough time keeping my tortillas to stay closed after I filled 'em. Now, I paint enchilada sauce on both sides, fill and close and they seem to stick pretty well. HTH
>>>>
>>>> What? Are you frying them? Ick.
>>>>
>>>> AS good burrito is one eaten that is held in hand and they are always
>>>> enclosed with foil.
>>>
>>>Foil is for whimps. They should hold together just fine with paper,
>>>too. Even the dufuses at Taco Bell seem to manage that just fine.
>>
>> the foil cinches it for a 'San Francisco-style burrito.'
>
>They're "Mission Style" burritos.
>
>I'm not so sure that foil keeps them warmer than tightly-wrapped
>coated paper. Aluminum conducts thermal energy better than paper
>which would mean it would cool off quicker (assuming room temperature
>and a hot burrito)
>
>-sw

I would think that the flour tortilla would get steamy and icky inside
the foil
Janet US