History

The breakfast burrito is a Southern California invention from the 1970s, but San Diego made it the signature morning dish through its taco-shop network (Roberto's, Adalberto's, the -erto's chains). The defining San Diego touches: a big-format flour tortilla, hash brown potatoes (rather than rice), and the option of machaca (shredded dried beef rehydrated with eggs and onions, a Sonoran tradition). The burrito is wrapped in foil and eaten standing in the parking lot before the morning surf. La Posta del Pacifico, Lola 55, Lucha Libre and Oscar's all serve canonical versions.

Common allergens: Gluten, Egg, Dairy

Make it at home

Yield 4Hands-on 30 minTotal 45 minDifficulty Easy

Ingredients

  • 4 large flour tortillas (25cm, soft and pliable)
  • 8 large eggs
  • 2 tbsp whole milk
  • 30g butter
  • 4 large russet potatoes, peeled and grated (hash brown style)
  • 3 tbsp neutral oil
  • 300g protein of choice: chorizo (Mexican fresh, casings removed)
  • OR 8 slices bacon
  • OR 300g machaca shredded
  • OR 250g carne asada chopped
  • 200g shredded jack/cheddar mix
  • 1 cup pico de gallo or salsa fresca
  • 1 ripe avocado, sliced (optional but San Diego standard)
  • Salt and pepper
  • To serve: hot sauce (Cholula or Tapatio), Mexican Coke, foil for wrapping

Method

  1. Rinse the grated potatoes in cold water twice to remove starch. Squeeze dry in a clean cloth.
  2. Heat 3 tbsp oil in a large heavy pan. Spread the grated potato in an even layer; season with salt. Cook 8 minutes without moving until golden and crisp on the bottom. Flip in sections; cook 5 more minutes. Keep warm.
  3. Cook the protein in a separate pan: chorizo fries in its own fat (10 minutes); bacon to crisp (8 minutes); machaca scrambles with 1 diced onion (6 minutes); carne asada sears 3 minutes per side then chops.
  4. Whisk eggs with milk, salt and pepper. Melt butter in a pan over medium-low heat. Pour eggs in; stir slowly with a spatula 3 minutes to soft curds. Off the heat just before set.
  5. Warm the tortillas: pass each over an open gas flame for 5 seconds per side (or 10 seconds in a hot dry pan).
  6. Lay a tortilla flat. Spread hash browns down the centre. Top with eggs, then protein, then cheese (the residual heat melts it).
  7. Spoon pico de gallo across; add 3 slices avocado.
  8. Fold the sides in, then roll tightly from the bottom up. Press the seam to seal.
  9. Wrap each burrito in a square of foil; this is the San Diego standard.
  10. Serve with hot sauce on the side. Eat with the foil partly peeled back.

Tip from the editors. Hash browns go in BEFORE the eggs; this keeps eggs hot while you assemble. Wrap in foil immediately; the steam softens everything together within 2 minutes.

Where to eat san diego breakfast burrito

San Diego breakfast burrito in San Diego

Hob Nob Hill ★ 4.3

BrunchOld-school all-day diner breakfast$$$10-20bankers-hillDaily 08:00-15:00Walk-in (OpenTable optional)

Hob Nob Hill on First Avenue in Bankers Hill, San Diego, the 1944 Bankers Hill all-day diner with corned beef hash, daily blue-plate specials and brunch.

Order: Buttermilk pancakes, corned beef hash, biscuits and gravy

2271 1st Ave, San Diego, CA 92101

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