Las Vegas, NVBurritos

A sushi-burrito spot rolled to order in the middle of the LINQ Promenade. The Long Beach Burrito wraps shrimp tempura, spicy tuna, surimi crab, chipotle mayo, eel sauce, and veggies into one oversized roll built to eat like a burrito, not slice like sushi.

A Hawaiian breakfast counter whose Haleiwa Bomber piles fluffy eggs, seasoned potatoes, and a jack-cheddar blend around 12-hour slow-roasted kalua pork. These are the brand's first mainland locations, with jalapenos, sour cream, and avocado to build it out, and the line moves fast at breakfast.

A fully plant-based Mexican kitchen where every protein, salsa, and tortilla is vegan. The Cali Burrito swaps in vegan carne asada, barbacoa, al pastor, chorizo, chicken milanesa, fish, or ground beef, aimed as much at omnivores as vegetarians, with a growing valley footprint.

A Filipino-Mexican kitchen known for the Big A. Mecca Burrito, a nearly 10-pound build wrapped in three tortillas around longaniza, carne asada, fries, guacamole, sour cream, cheese, and chipotle sauce. Made for sharing, or for the challenge of it, with smaller burritos rounding out the menu.

A locally based counter that runs breakfast burritos on two tracks, a lighter one with chicken, spinach, and egg whites, and a richer one loaded with filet mignon, sausage, peppers, potatoes, eggs, and cheese sauce for the days that call for it.