> > Around here, a burrito is almost exclusively wrapped in a flour tortilla and a soft taco in a corn tortilla (with the corn tortilla folded). Kinda like the difference between taquitos (corn tortilla) and flautas (flour tortilla). That's how I differentiate between the two.
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> I still think the beans and the size are usually the distinction....one burrito is enough for a meal, but it would take several tacos. Unfortunately, California Mexican is either pretty authentic, which is surprisingly bland until you add salsa, or California Nouveaux Mexican, which is just psycho food. I, myself, long for the days when I lived in Dallas and Mexican food was only served as Tex-Mex, a flavorful, alive, spicy blend I haven't been able to find anywhere else.

I'm presuming that Tex-Mex means a combo of Texan-Mexican cooking. The "Tex-Mex" brand of salsa & nachos that I can buy up here is, disappointingly, a mainly salt flavor paired with oversalted nacho chips. What are the keynote flavours (spices and cooking style) of Tex-Mex supposed to be?

Oddly, I've sometimes heard the claim that the americanized "Mexican" cooking in California is more interesting than "real" Mexican cooking in Mexico...