Infatuation’s 23 Best Burritos In America

"Get the Carne Asada Burrito 2.0 — basically an oversized taco de asada in an extra-stretchy housemade flour tortilla. A powerfully hot chiltepín salsa comes standard."

"Get the Lengua Burrito. A proper two-hander packed with rice, beans, and your choice of meats — the lengua has just enough chew, and the green salsa cuts through the richness with bright, incendiary heat."

"Get the Carne Asada California Burrito. Marinated overnight with soy sauce and house spices, the carne asada is grilled crispy on the edges. Half jack and half cheddar makes for a more buttery burrito than competitors."

"Get the Oaxacalifornia Burrito — bigger than a human face and wrapped in an entire LP-sized creamy Oaxacan cheese quesadilla. Be prepared to wait over half an hour."

"Get the massive Asada Burrito with melted cheese, tomatoes, lettuce, and just the right amount of rice. Has a drive-thru, but pull over — this burrito demands your full respect and two hands."

"Get the Carne Asada Burrito. One of their highest-rated restaurants in Chicago — the thoroughly seasoned, pleasantly chewy asada is exceptional. For dine-in it comes on a plate with a knife in the middle."

"Get the Diego Burrito — an excellent Cali-style burrito loaded with juicy chunks of marinated steak, salty fries, rich avocado and crema, and a side of smoky chile de arbol salsa."

"Get the King Burrito — skips rice for velvety refried beans, packs steak picado and an entire chile relleno into a griddled flour tortilla. Grab a squeeze bottle of red or green salsa from the mini fridge."

"Get the Fajita Burrito — grilled steak, sautéed onions, peppers, chunky refried beans, cool sour cream, and creamy avocado. A great stop if heading from Portland to Oregon's North Coast."

"Get the Chicharron Burrito With Beans, smothered in your choice of red and/or green chile. Choose red for mild and earthy, green for serious heat, or 'Christmas style' for both."

"Get the Carne Adovada Burrito — pork braised in a red chile marinade, wrapped in a warm fluffy flour tortilla. Don't wear a white T-shirt."

"Get The Susie (flour tortilla, chile relleno, sour cream, and guac) or amp it up with the Trujillo (all that plus ground beef and salsa). A standout chile relleno burrito."

"Get the Wet Burrito With Carne Asada — an absolute boat stuffed with seasoned slow-cooked meat, grilled peppers, onions, and a bright, nuanced queso. Zingy pico sprinkled on top."

"Get the Colorado Burrito (or verde). Calling it 'big' doesn't cut it — a testament to the arrogance of man, with flavorful fillings and a fluffy, buttery flour tortilla. Stands above the rest in a city that takes burritos seriously."

"Get the Chile Relleno Burrito — a cheese-stuffed fried pepper inside a flour tortilla, further stuffed with beans, rice, and more cheese, finished with an extra blanket of iconic slow-simmered green chile. Requires a fork, knife, and maybe a nap."

"Get the Sonora Carne Asada Burrito. This Austin food truck imports tortillas directly from northern Mexico — thin, buttery, and pliable, stuffed with thick slices of tender carne asada, guacamole, and pico de gallo. A nearly perfect burrito."

"Get the Chile Colorado Burrito (Juárez-style). Ask for extra salsa — every bite deserves a dunk in the rich, smoky red sauce on the side. You can add egg too. Distinct Tejano flavors more than make up for it not being the thickest burrito on the list."

"Get the Burro Haaz — charcoal-grilled beef with a mild roasted Anaheim chile, gooey white cheese, and roasted salsas. Also known as a percherón (named after a large horse breed), so you won't go home hungry."