Sure, you can stuff breakfast burritos with bacon, or sausage, or ham. But in New Mexico, I didn't want to do any of those when I could get mine with carne adovada—the slow-cooked, chile-marinated pork that's everywhere in the state.
At Frontier Restaurant it's wrapped in an enormous fresh flour tortilla for a breakfast burrito ($5.89) with egg, hash browns, and cheese. Each chunk of pork falls apart and brings with it deep red porky-chile juices that soak into the egg, tortilla, and potato (which itself isn't great, but serves as a perfect chile-sopper). Across from the University of New Mexico, you can imagine Frontier does a mean traffic in student burritos. But it's worth a visit for its stripped-down, old-timey charm: a huge, counter-service restaurant where wallspace throughout the four rooms is papered with article clippings both local and national. And student or not, it's easy to enjoy an overstuffed burrito the size of your arm.
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