Smothered Green Chile Burrito appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Smothered green chile burrito · Denver
Denver's defining plate: a flour tortilla wrapped around scrambled eggs, potatoes, bacon or chorizo, drowned under a ladle of Pueblo green chile sauce and melted cheddar.
Green chile arrived in Denver through Pueblo growers and Mexican working families in the early 20th century. The Contos family opened Pete's Kitchen on Colfax in 1942 and made the smothered breakfast burrito a 24-hour ritual; Sam's No. 3 carried it forward from 1927. The Pueblo versus Hatch green chile rivalry remains a Colorado political question; Denver kitchens use the Pueblo Mirasol pepper from August to October. La Loma on Osage Street has run the smothered tradition since 1973, and Chubby's at 38th and Lipan keeps the pre-dawn version going for the night shift.
Where to eat in Denver:
- Pete's Kitchen
- Sam's No. 3
- La Loma
- Santiago's
- Chubby's