Oklahoma City, OKBurritos

The original of a small Oklahoma City group, a pre-dawn counter on South Pennsylvania Avenue built around people heading to work. 405 Magazine's Greg Horton has written it up twice: the focus is burritos, he says, and they do a stellar job with all of them, breakfast included. His pick is the red pork with nopales thrown on top of the eggs, which he warns is hot enough that only legit heat-heads should order it. Get that one, or a plain chorizo and egg.

Owner Maria Rivera holds a firm line on what belongs in a burrito here. Oklahoma Gazette's Jacob Threadgill quotes her: some people try to order rice or guacamole in the burrito, but that's not how we do them. What does go in is a choice of meat, and the choices run past the usual to chile verde and a whole chile relleno, with refried beans, cilantro and salsa. Greg Elwell's earlier Gazette guide picked the wet burrito, chile sauce over tender chicken. Order the chile relleno burrito, or the wet one.

The Paseo Arts District room that two Oklahoma City outlets picked for its breakfast burrito. Oklahoma Gazette's Greg Elwell lists bacon, chorizo, eggs, potatoes and vegan chili in the standard version, and points to an off-menu Biscuit Deburrito with pulled pork and cheddar cream sauce. Writing in 405 Magazine, Greg Horton sizes the thing up as big as a baby's arm, carrying chorizo and bacon, with a vegetarian build available. Order the breakfast burrito, then ask about the Biscuit Deburrito.

North May Avenue Moroccan cooking, and the one pick here that arrives at the burrito from somewhere else entirely. Oklahoma Gazette's Greg Elwell singled out its falafel burrito, which wraps fried falafel and hummus with brown rice, Moroccan salad and tahini sauce in a wheat tortilla. Greg Horton's 405 Magazine guide to North May covers the kitchen behind it, pointing to harira, loubia and tagine. Order the falafel burrito, then come back for a tagine.