The best new Burritos breakfast in Los Angeles

If you are a breakfast of breakfast, there is no better Los Angeles pocket to reside than to pass.

There are formidable breakfast burritos to be devoured throughout the great Los Angeles and Orange County. Your favorite will always be the best, and I will contradict myself in about eight minutes when I tell you that you go to Sawello for another Burrito of altered AM breakfast. But with two hamburgers of lucky boys, a place of Wake and Tard, two restaurants for Haus dogs and the new BBAD, I am attracted to the area code 626 when the need for a potato, eggs and cheese with tortillas. And often sign.

What makes a great breakfast burrito great, of course, is the interior, the way in which melting cheese merges with crunchy potatoes in a spongy egg cushion. And construction represents half of the appeal of the Burrito. A good flour tortilla will compensate for a litany of sins, including soft potatoes. The ingredients must be distributed correctly, a homogeneous mixture without dry or empty pockets. And acid and humidity are key, often supplied by a pickled onion, jalapeño or immersion sauce.

For the uninitiated, Lucky Boy Burgers is an institution of pasade of decades known for its monster breakfast burritos. It is a restaurant that appears during any serious conversation about gender. The burritos are full of homemade fries of potatoes, cheddar cheese, three eggs cooked in the iron, sausages or fried bacon. It is not luxurious, but it is consistent and the ratio of potato and egg and cheese proteins is a top -level burrito.

Wake and take turn -Beinfected the Burrito Breakfast Formula, then extended quickly, with a large kitchen and cafeteria in Pasadena and locations throughout the city. They are compact packages, well united, full of soft scrambled eggs, tater tots, the protein of their choice, cheese and avocado. The coriander cream, the chipotle Alioli and the spicy sauce have been imitated so that each burrito breakfast operation that followed.

BBAD

My current favorite is Bbad, a breakfast -centered restaurant that opened from a small store outside the Hotel and Pasadena Pool.

Burritos are often lumpy, with large rocks that stretch the tortilla to its limits. Those bulges that stand out as the alien offspring are the potato, dozens of stacked and compressed layers in golden squares with sharp edges. Even located in an tortilla with hot eggs, cheese and steam, the potatoes retain their crunch on the way home. They are what distinguishes burritos and make them so incredibly intensive in labor.

When the chef and owner Jason Hobbs was conceptualizing his burrito, he wanted a potato form that did not know that of everyone else. He grew up breakfast daily in his hometown of Salinas, an important agricultural center in the center of California. Every day, on the way to primary school, he visited a friend's house where a family member was preparing breakfast burritos.

The Burrito de Chile Green of Bbad in Pasadena.

(Jon Demorest Photography)

Instead of Tots, Hash Browns or homemade fries, Hobbs does what he calls Punk Potata Pachata. Take potato slices from Gossamer and submerges them in ice water, vinegar and salt for a 15 -minute pickles. Then he puts them in three or four dozen superimposed layers before squeezing any excess moisture. The potatoes are cooked low and slow in the oven, then compressed during the night. They are in cubes and fried to order.

“It's the most difficult thing I've done,” says Hobbs, who for decades worked in the music industry. “We do about 100 pounds on Monday and that takes us forward. 100 pounds on Tuesday and then about 50 pounds a day from there.”

Hobbs moved to San Diego, where the Burritos breakfast culture was just as frequent, then West Hollywood.

“Twenty years ago, I would go to Brunch in Weho and, for any reason, breakfast burritos stopped at 10 in the morning,” he says. “It was then that I told a friend that there really needs to be a breakfast place that serves at 11 in the morning, so this idea has been in my head for 20 years.”

During the last 15 years, he has been looking for a space to prepare breakfast burritos all day. In 2016, it began selling burritos in a farmers market in West Hollywood, and in August 2024, BBAD opened, which represents breakfast burritos all day.

Hobbs burritos are meticulously elaborate. The bacon falls apart, preventing any large and fibrous piece from spilling. The base of its spicy sauce begins with 50 pounds of caramelized onion, caramelized garlic and dry chiles of New Mexico. There is an order on how burritos are built, with first potatoes, then eggs, cheese, bacon and “sauce, sauce, sauce”.

“Do not leave order and have cold eggs,” he says. “I know this is crazy.”

To make your green chili, hobbs slowly assaults both pork and belly for almost six hours. Use the broth to cook your tomatillos, then it is based on that agrio and citrus taste with caramelized onion, coriander and a heat whisper of serrano peppers. The Burrito, $ 17, has the depth and weight of a full breakfast dish, with the pork of the green chili melted in the sauce, the potatoes like a crunchy prize in each bite and the soft and flexible eggs.

It is the type of breakfast burrito that you could yearn for the whole day.

Haus dog

The bacon and chimichanga sausage of the Dog Haus restaurant. The fried breakfast burrito will be available until June 3.

(Dog haus)

Are you familiar with Josh Elkin? I have been following it on Instagram for years. He is a content creator who takes two or three foods, ideas or genres apparently unrelated and incompatible and combines them in a single creation of Frankenstein. Last week, I saw him make an idiot chicken taco in a Jamaican shell.

Elkin associated with the Dog Haus restaurants chain in January to create limited menu elements. The most recent is the Bacon and Sausage Breakfast Chimichanga, $ 14.49, now available until June 3.

Before someone jumps to the comments, the fingers flying down the keyboard to argue that a chimichanga is not a breakfast burrito, I would say so. It is a breakfast burrito that takes a dip in the fryer. A completely unnecessary but welcome modification.

The personnel of the original location of Pasadena Dog Haus wraps the burritos as giant pieces of hard sweets, hidden in white paper with the two twisted ends.

Chimichanga of Elkin is stuffed with three scrambled eggs, chopped cheese and sausage along with bacon notches, tater tots and ranch infused with miso. It is wrapped in a flour tortilla that transforms into a golden and squeeze dough in the fryer. The interior is almost molten. The Miso ranch filters in the egg, only recognizable as a slight spikes that is detectable in selected bites. Chimichanga comes with the side of the Arce Sriracha sauce to wet. Get an extra cup of the Miso ranch too. In the spirit of Elkin's food approach, he drives crazy.

Sobuneh

Söbuneh's exclusive burrito includes eggs, cheddar cheese, avocado, tater tots, black oaxacán beans, chorizo, honey alioli chipotle and coriander alioli.

(Ethan Banayan)

The breakfast of this Sawelle's ghost kitchen remembers the trail and late burritos, only heavier. And the Chipotle honey sauce of the firm was inspired by the sweet and spicy condiment of thanks Mr. Taqueria, the food truck that for years was installed in front of the Ralphs in Pacific Palisades.

The breakfast burrito was the preferred food of Ethan Banayan after a game or basketball training. During the pandemic, he began cooking his, making each of the components from scratch and publishing the results on Instagram. In May 2023, he left his job in commercial real estate and associated with friends Omeed Minofar and Ryan Elyouozadeh to start preparing full -time breakfast burritos. For September of that year, the three organized emerging breakfast breakfast windows in the backyard of ElyoScadeh. And at the beginning of 2024, they began selling their burritos outside the commercial cooking space in Sawtelle.

The firm, $ 18, is the first Banayan Burrito. He is still adjusting, trying to reach Burrito Nirvana de Breakfast with each new iteration of chorizo ​​and black beans, eggs and cheese.

Cook its black beans with avocado leaves and butter. They act as a propagation that places all components together.

Chorizo ​​is a mixture of ground and turkey meat, seasoned with fruity guajillos and smoked tree, lime and fresh jalapeños. There is half avocado in each burrito, with pieces of creamy fruit that give the environment a uniform luxury texture. The firm receives a drizzle of honey and alioli chipotle sauce of Lima coriander, but would suggest ordering an extra side of each to immerse themselves.

“The only question they ask us is why it is called Sobuneh,” says Banayan. “It means breakfast in Farsi. They are on Sundays around the table, circling, a sacred moment to go with the family and the people who care most.”