A flour tortilla wrapped around scrambled egg, hash browns, bacon or chorizo, cheese and a pour of red or green chile. Santa Fe's coined term for it dates to Tia Sophia's 1975 menu.

The breakfast burrito existed informally across Hispano-Mexican households for decades, but Tia Sophia's downtown Santa Fe is credited with putting the term breakfast burrito on a restaurant menu in 1975. From there it spread across New Mexico, into national fast-food chains and back into Santa Fe at every casual spot from Palacio Cafe to El Chile Toreado.

Where to eat Breakfast burrito in Santa Fe

5 editor picks for Breakfast burrito in Santa Fe, ranked by editorial score. All Santa Fe signature dishes · Breakfast burrito across every city.

Make it at home

Serves 235 minEasy

Ingredients

  • 2 large flour tortillas (10-inch)
  • 4 large eggs
  • 2 medium russet potatoes, diced 1/2 inch
  • 4 strips bacon, chopped
  • 1 cup grated cheddar
  • 1 cup green or red chile sauce, warm
  • Salt and pepper
  • 2 tablespoons butter

Method

  1. Cook diced potatoes in 1 tablespoon butter over medium heat 12 minutes until crisp and golden; set aside.
  2. Cook bacon in the same pan until crisp; remove and chop coarse.
  3. Whisk eggs with salt and pepper; soft-scramble in remaining butter 2 minutes.
  4. Warm tortillas briefly in a dry pan to make pliable.
  5. Layer potatoes, eggs, bacon and cheese down the center of each tortilla; roll tightly with ends tucked.
  6. Sear seam-side-down in the pan 30 seconds; slice in half and pour chile generously over the top.

Editor tip. Order it smothered; the rolled-then-sauced version is the canonical Santa Fe presentation. Christmas means both red and green poured over.

Common allergens: Gluten, Egg, Dairy.