Hours of breakfast burrito availability: 7 a.m. (It's just a rolled-up omelet and some overfried batter lobs that I broke off with my butter knife.) But the sauce on top, perfection! Poco & Mom's gets my award for best restaurant breakfast burrito in town. It's not that the chile relleno inside is that great.
This breakfast beast drew me into its world of green chile sauce and silken white cream, imparting a euphoria that quickly turned into dread when I got back in the car. You're probably gonna feel like death after you eat this one, but at least you went peacefully. Here because: To get your protein boost before a jam-packed day, which in my case included typing a lot and dry shampooing my cat.Price per ounce: 72 cents (slightly misleading, because there are sides).Chile relleno breakfast burrito plate with both white and green sauce, $8.29.It looks huge, but the chile relleno breakfast burrito at Poco & Mom's is actually not packed very tightly and only weighs about 13 ounces without the sauce. Hours of breakfast burrito availability: 6 a.m. Tasty in a worrying way, if you know what I mean. It was on the saucy side, with stewed tomatoes and refried beans, and not much egg. (They were pretty good.) Candace suggested the Eric's burrito because they put locally-made chorizo in it, so we split that one. Everything was a little hazy at this point because I'd just woken up, but there were truckers and cigar stores Indians and a good deal of talk about how we had to "experience the loveliness" of the breakfast potatoes. We were waited on by "Candace the food goddess," who told us she'd been working at the joint for 33 years. Here because: I'm not exactly sure what I was doing here, but other people come because they think it's charming.Tortilla quality: A (a little thin, but it worked).Eric's Burro with beans and chorizo, $9.25.
Yikes I haven't even had my coffee yet! Sara Brown / Arizona Daily Star The Eric's Burro at Frank's is a a whopping 1 pound and 5 ounces.
All in all, a burrito built for stout worker dudes with germ issues. The thing's pretty massive for its burrito genre, rubbed in refrieds and stuffed with a rolled sausage omelet and spicy green chiles. As you unwrap the burrito, your senses are assaulted by the smell of microwaved dough, followed by a struggle to unstick the gummy tortilla from the foil without spilling any wet hashbrowns. It's sunrise at Blake's on the southside, where the building is so new you need bodybuilder biceps to open the door. Here because: Gotta grab something cheap and fast before work at Raytheon.Meat and bean burrito with sausage and green chile sauce, $4.49.
The meat and bean breakfast burrito at Blake's Lotaburger clocks in at a hefty 1 pound and 3 ounces. That wasn't intentional, it's just how I roll, always fashionably late. You also might notice I tend to eat these toward the end of the hour. You'll notice in here that I got a disproportionate amount of chorizo burritos, because every time I walked into a place and asked the cashier what their favorite was, that's what they told me. I'm not entirely opposed to spuds in my burritos, but I definitely think they're a cheap filler/burrito crutch. Just to get this out of the way, I'm not a huge potato person. Notes about me, so you don't complain later: I took my time and skipped around, but I did eat all of them when I said I did. Just so you don't call the labor board on the Star, I wanted to say that I didn't eat all of these consecutively, or even on the same day. Using my $20 food scale from Target, a notepad and an old Nikon camera, I weighed the burritos, ate them and rated them so you know what's good. What you see below is the result of a month-long project that brought me out to the bulk of Tucson's fast-food burrito joints, but also a few diners and some gourmet taquerias.
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