Not all flour-clad burritos pack the same punch, according to the food critic Helen Rosner. There’s the hulking Mission-style burrito with segregated ingredients and the smaller-scale Santa Fe burrito with green chile. But her burrito allegiance is to the northern-Mexican style, made with a modest amount of filling and rolled into a narrow cylinder. Read about what makes this burrito special and where to get one for yourself: www.newyorker.com/culture/the-food-scene/t...