Santa Fe, NMBreakfast

Tia Sophia's, on San Francisco Street downtown, put the breakfast burrito on its menu in 1975, eggs and bacon wrapped in a flour tortilla, and a longtime waitress there is credited with coining Christmas as shorthand for red and green chile together. Nick Maryol has run the family restaurant since 2005, and the breakfast rush still turns out hash browns and piñon pancakes. Order a breakfast burrito or the piñon pancakes.

Café Pasqual's has cooked from the same Don Gaspar Avenue corner since 1979 under founder and chef Katharine Kagel, blending New Mexican, Mexican and Asian cooking, with organic eggs and house-made chorizo at breakfast. The chile relleno comes omelet-style, the whole-wheat pancakes come with organic eggs, and a bowl of griddled polenta and chorizo arrives flooded with red chile. Order the chile relleno with eggs, or the griddled polenta and chorizo.

The Plaza Café has served downtown from its spot on the Plaza since 1905, one of the city's oldest dining rooms and a longtime place to start the day. The Razatos family has run it since 1947, a Greek diner whose menu took in New Mexican family recipes alongside American and Greek favorites. Order breakfast with red or green chile.

Clafoutis is the Ligier family's French bakery and restaurant on Cordova Road, run by Anne-Laure and Philippe Ligier with their two daughters, Charlotte and Marylou. It opened on Guadalupe Street in 2007 and drew a loyal local following before moving to West Cordova Road. Breakfast comes to go as well: a simple call gets Le Special plate ready to take away. Order Le Special plate.