Mexican Breakfast Burritos

Hi friends, I’m five minutes away from leaving to Santa Barbara! We’re going to drive through the evening and get there around 2 AM, which is a drag. At least I won’t be the one driving! I’ll be assisting (read: annoying) Chi for five hours. I’m sure he is really excited to get started.

Before I post today’s recipe, I want to show you the delicious burger I ate last night with Chi. We went to Super Duper, which is a local chain with five locations in SF. The burgers are all eco friendly and not so enormous where I want to throw up after I’m done.


I waited a few minutes for him to get off work and we met inside. This amazing vanilla shake came out first. We were suppose to share but I’m not sure if he got a taste in. Sorry, Chi!


My favorite burger toppings are: avocado, mushrooms or eggs. I can’t get all of them because it will be too messy to eat, so I always rotate my options or get what sounds appealing at the time. The extra $1.50 for the egg was so worth it. Look at this beaut.


(P.S. Does it look like they use two top buns?! I didn’t even notice that! Maybe that’s what made the burger taste so delish.)

I was wondering what I should make for my recipe this week, until I was making breakfast one morning and realized that it was perfect! Mexican breakfast burritos are really easy to make and are a nice change from oatmeal or yogurt.

Mexican Breakfast Burritos

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 2



  • 1/2 Lb Chorizo, fresh from the market is better then store bought (less oil)
  • 1 Russet Potato, diced
  • 1/2 White Onion, diced
  • 1 Egg
  • 2 Flour Tortillas
  • Few Sprigs of Cilantro
  • Dry thyme, parsley, garlic salt seasoning
  • Cumin
  • Salt and Pepper

**For vegetarian option, use soyrizo instead. I usually use soyrizo and it tastes just as good!


1. Dice up the potatoes into really small pieces. They take a while to cook if they’re bigger and won’t fit as well in the burrito.


2. Cut the chorizo tube or squeeze into the pan. No oil is necessary, it produces it’s own. Cook until almost done and put aside.


3. Put the potatoes into the pan with the chorizo oil. Season your potatoes with any herbs you like. I used a parsley, thyme, oregano and garlic salt seasoning. Sprinkle light cumin, salt and pepper to taste.

4. Cook for about 10 minutes covered until potatoes are soft to bite.


5. While potatoes are cooking, dice up the onion and cut the cilantro for garnish. Use an even amount of both ingredients.


6. When the potatoes are done, throw the chorizo back in. Try it and see if it needs more seasoning.


7. Crack the egg in and mix everything until the egg is cooked.


8. While the egg is cooking, heat up your tortilla on the tortilla griddle.


Pour on your favorite hot sauce, sprinkle the cilantro&onion and wrap your burrito up!

My favorite add-ons: avocados, mushrooms or tomatoes.

Do you like a lot of toppings on your burgers? What about sweet or savory breakfasts?

Muy Caliente

Is everyone ready for the weekend/summer?! It’s been so windy these past few days that I almost fell over when I got out of my car today. Now that is intense.

I have an urge to spice up the last day of the work week from now on and start a Friday Five. Basically, it will be a list of five different things of your choosing every week. I know there is already a MIMM and WIAW, would you be interested in joining Friday Five?

Last week I did my favorite organic cleansing/beauty products (Friday three? I’ll probably add to it early next month), and this week I’m doing my five favorite hot sauces.

Did you know that chili peppers contains more Vitamin A than a carrot? That was a new fact for me! Capsaicin is what puts the pungency in chile. Also, the heat in a pepper is in it’s membranes and not the seeds, contrary to popular belief.

My opinion is that spicy is one of the best flavors our tongues gifted us. I seriously pour hot sauce on everything, I would even go so far to call it an addiction. Any other chilé lovers out there?

With that, I’d like to introduce:

#1, Cholula


Cholula is a mild hot sauce made mostly with pequin peppers. The company started and is located in Guadalajara, Mexico. My friend and his girlfriend actually toured the factory that makes this hot sauce and they said it was really cool, if you’re ever in the area you should check it out. I really like dumping it all over my popcorn and it’s also great in tacos.

#2, Crystal


Crystal Hot Sauce has a distinct cayenne and vinegar taste. It’s a traditional New Orleans flavor and goes absolutely amazing with Popeye’s fried chicken (guilty pleasure) and any Southern/Cajun type of cooking. Making waffles and find out last minute you’re out of syrup? Use Crystals, baby!

#3, Sol Food’s Pique Hot Sauce


Worse picture of hot sauce ever, but Sol Food‘s secret sauce is no joke. I don’t normally go to San Rafael, but when I do, I also make it a point to buy this heaven in a bottle. The last time I went was early January, which makes me sad. This hot sauce also has a vinegar taste and it’s not that hot, I give it four peppers out of ten in spiciness.

#4, Tapatío


Tapatío is a classic hot sauce I think everyone has tried once in their lives. Don’t be fooled by the Mexican mustache on the mascot, it’s actually started and produced in California. I also like Tapatio on popcorn, chips and it’s also great on seafood!

#5, El Yucateco


Now this is the moment we’ve all been waiting for, this is my absolute favorite hot sauce ever. It’s habanero, meaning it’s very very spicy. I usually dose it on everything (see the taquitos and sad eggs). We always have 2-3 bottles stocked JUST INCASE it runs out, so it won’t turn into a stage 9 disaster in the Lisbon household. El Yucateco, I love you.

Last night I made chicken with thyme and oregano, microwaved a yam, sautéed mushrooms and carrots with habanero and cut up an avocado with mozzarella. The avocado wasn’t quite ripe yet, it left a bad taste in my mouth. Everything else tasted great though! The mushrooms and carrots were my favorite part.


I had my final lab exam today and one girl left crying. I actually didn’t think I did too bad, we’ll find out when my final grades come out! Chi surprised me and brought home PEANUT BUTTER AND JELLY CUPCAKES!! What! I never had one before. Thanks Chi Chi!!

(I feel like a Susiecakes groupie for always mentioning them, but out of the 10,000 cupcake places in San Francisco, this one is my absolute favorite!)


What is your favorite hot sauce that you would recommend me? How do you feel about Friday Five; keep it or leave it?