Mexican food dish, 1934, from Spanish, literally "little burro" (see burro).
The original recipe in Erna Fergusson's Mexican Cookbook was more like a modern tostada, made from corn cakes with a depression pressed in the center, then filled with chicharrones and baked. The 1898 Diccionario de Mejicanismos describes both this style of burrito as well as the more familiar rolled version (which it considered synonymous with a taco; also see: taquito).
The reason for the name is not given, but it may be that the corn cake burrito is perceived as carrying something on its back, like a burro.