The vegetarian breakfast burrito with green chile is a knockout dish at The District in Denver. (Photo by William Porter)
On some mornings, the only way to start the day is with a breakfast burrito — especially here in the northermost city of the Southwest.
So it was on a recent Sunday, when my wife and I skipped the typical pleasure of curling up with the newspaper to clean out our garage, which had turned into a Sargasso Sea of, well, the stuff that piles up in garages. There’s a reason we refer to the squat pile of cinderblocks as “the bunker.”
When 9 a.m. rolled around, we were ready for breakfast. But where? In a stroke of genius, my wife suggested in the Uptown neighborhood, which I had .
We knew we wanted the restaurant’s trio of house bacons. They rotate, and on this Sunday the offering was the standard peppered pork, a sriracha bacon and one finished with vanilla porter. (A duck version is often on the menu, and it rocks, especially when dipped into the mini-pitcher of smoke-infused, cayenne-spiked maple syrup that comes with the dish.)
But we don’t live by bacon alone, so what else? The vegetarian burrito caught our eye. A few minutes later, bliss arrived: A fat-boy spinach tortilla packed with scrambled eggs, home fries, tomato, spinach, onions, peppers, and cheddar cheese, smothered in veggie green chili.
This was a wickedly tasty dollop of green. The District uses chiles from New Mexico, with all the depth of flavor that implies. There was a nice ride of heat on the back of the throat, but it was the roundness of the pepper fruit that really wowed us.
It has to be one of the best versions in Denver, which makes it a member in good standing of the Denver Breakfast Club.
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