Santa Fe, NMBurritos

Tia Sophia's is a downtown diner that has served the Plaza since 1975 and is widely credited with putting the term breakfast burrito on a commercial menu. The Santa Fe New Mexican covered its Food Network recognition among the country's morning meals. Order the original breakfast burrito smothered in red or green, made with the house chorizo, and expect a line on weekends.

El Chile Toreado is a longtime spot on Early Street that turns up again and again in the Santa Fe Reporter's ongoing breakfast-burrito series. The kitchen leans on real chile and house fillings, from an adobada burrito to the loaded Luis Mix of green chile, chorizo, bacon, Polish sausage, eggs, and potatoes. Order the Luis Mix, or the adobada if you want it simpler.

Alicia's Tortilleria makes its own tortillas on Rufina Circle on the Southside, and the Santa Fe Reporter's restaurant guide points to its burritos. The chile relleno burrito wraps a whole relleno, and the bean and cheese burrito comes smothered in green chile. Order the chile relleno burrito, or the bean and cheese with green chile, on those fresh tortillas.

At the Cerrillos Road takeout counter, the carne adovada burrito wraps pork braised in red chile inside a warm flour tortilla. The pork is smoky and warming without overwhelming heat. Order the carne adovada burrito when you want the filling itself to lead; the tortilla keeps it together for a meal on the move.

The original Cerrillos Road diner serves a breakfast burrito with bacon and sausage, with curly fries available inside and a choice of red chile, green chile or both over the top. For a later meal, the carne adovada can go into a burrito too. Order the breakfast version with curly fries for the kitchen's most distinctive combination.