At Tia Sophia’s on West San Francisco Street in Sante Fe, New Mexico, you get a choice of what meat you want to accompany your scrambled eggs. You can get ham, sausage, bacon or even bologna. After it’s wrapped in a flour tortilla, it’s covered with cheese and a green or red chili sauce — or both. And despite the handheld breakfast burritos peddled by the likes of McDonald’s and Taco Bell, it’s a wise decision to eat Tia Sophia’s breakfast burrito with a knife and fork.
It’s the first restaurant widely believed to have the breakfast burrito on its menu. That’s not to say that families in Puerto Paloma or other Mexican cities haven’t been eating breakfast burritos for decades, unbeknownst to the American public.
(In 2019, someone filed an application with the U.S. Patent and Trademark Office for ownership of the name “breakfast burrito,” but it eventually, and fortunately, wasn’t granted.)
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I’ve always looked at corn tortillas as “legit” and flour tortillas as not so much. I only recently learned flour tortillas are indeed authentic to Mexico, where taquerias like Asaderas Campos in San Luis Rio Colorado have inspired taquerias in Los Angeles like Sonoratown, which Bon Appetit magazine recently crowned one of the best 12 tacos in the entire city.