@indi Okay now I'm curious what you consider the ideal of a breakfast burrito.

@indi I know my answer but it's probably a bad one :p

@starkatt I want to hear yours now. ^.^

@indi Okay so I'm gonna preface this by saying that chorizo is absolutely *correct* but outside of my dietary constraints.

Egg, cheese, green chile, hashbrowns. Salt. Small and tightly wrapped enough so that you can eat it one-handed.

@starkatt Yeah that sounds about right! I just think the 'cook in one skillet' aspect is really important. ;)

And like, I'm not surprised places here don't always have green chile in it but lots of them omit the potatoes and I'm like ????

@indi Honestly I think I've kinda imprinted on the Frontier breakfast burrito from back in Albuquerque.

When I'm camping or whatever I'll often omit the potatoes and just use salsa from a jar and still call it a breakfast burrito, but if someone sold me that I'd be pretty unhappy.

@starkatt Yeah I think mine is basically derived from the Frontier and the NMT cafeteria. :)

@indi Y'know what I'm sad I can't get up here? Chile relleno.

@starkatt I mean you can, if you enjoy a poblano caked in breading. /s

@indi I've tried ordering it a couple times here, and yeah it's a one-way ticket to sadness.

@starkatt It is, in fairness, hard to make properly. I haven't met someone who's successfully home-cooked it. Our last attempt resulted in some pretty good green chile fritters, but. ;)

@starkatt Maybe we should try again for Glowtide! (and default to fritters if needed) We will have carne adovada then at least, that's easy to make assuming one has time. And (vegetarian, unless one adds the carne) posole. :)