The breakfast burrito is the order to make when you've had a late one and need something that's not subtle. Big flour tortilla, everything inside, wrapped tight, griddled on the seam so it holds together.
We start with the chorizo — fresh Mexican chorizo, not the cured Spanish kind. It crumbles in the pan and releases its own oil, which we use to scramble the eggs gently so the flavour goes everywhere. Sharp cheddar gets folded in at the last second.
Crispy potatoes come from the same batch we serve with the breakfast platter — duck fat, rosemary, golden edges. Pico de gallo is made fresh: tomato, onion, jalapeño, cilantro, lime.
Chipotle aïoli is the binder — house mayonnaise with smoked chipotle in adobo blitzed in, smoky and just spicy enough. We line the tortilla with it before everything goes in.
$15. Wrapped tight, griddled until golden, halved, served with extra pico on the side.
