Mexican cuisine is a fusion of indigenous cooking with Spanish touches, which were only added after the Spanish conquered the Aztec Empire in the 16th century. The basic ingredients are corn, beans and chili peppers, just like they were before the Spanish invasion. The Spanish introduced meat from domestic animals such as beef, pork and chicken as well as dairy products; mainly cheese.
Burritos are made up of a large wheat flour tortilla wrapped in a cylinder. Sometimes the tortilla is slightly heated in some way to make it more pliable. Burritos are filled with refried beans, lettuce, salsa, shredded meat, guacamole, cheese, and sour cream. Refried beans are a lot like tutu de feijão without the cassava flour. Salsa is similar to vinaigrette without the vinegar; it is a sauce. And sour cream is that cream that Americans use on baked potatoes and Mexican food, slightly different from creme de leite because it has been soured by a bacterial fermentation.
Enchiladas are always made with corn tortillas, and they are rolled around fillings similar to the burrito fillings. Enchiladas are heated in an oven before serving, and covered with a red chili pepper sauce. Both burritos and enchiladas are seasoned with coriander.
Tacos can be made of either corn or wheat tortillas folded around a filling about the same as the fillings for enchiladas or burritos. In the US, tacos are usually crispy and eaten without utensils. The cheese used in all three dishes is usually Monterrey Jack cheese, and can be nicely substituted here in Brazil for a mild cheddar cheese.