> > 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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> > Truth
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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.

So what were your favorite Mexican places to eat at here in Dallas? My personal favorites are Rafael's, Anamia's, and Pappasito's.