Boca Loca Burrito Factory: The Wake & Bacon ($9) has us dreaming of being morning people. “It was born on a Sunday morning of the worst hangover of all time,” says co-owner Heather Doeberling, laughing. Packed with bacon and chorizo from the Pork Chop Shop, this savory burrito also includes fried potatoes, over-easy eggs, sauteed peppers and onions, shredded cheese and salsa. 1 Berea Commons, Berea, 440-625-0121, bocalocaburritofactory.com
Kenko: Our two favorite foods — sushi and burritos — have been brought together at Kenko. The Surrito ($11.95) comes with your choice of two proteins, such as salmon and tuna, three vegetables, two toppings and two sauces all wrapped in seaweed and cut diagonally. You can even mix-and-match from the cooked and raw menu. “We came up with the idea we can turn it into a burrito just like Chipotle,” says general manager Morgan Jiang. 11312 Euclid Ave., Cleveland, 216-862-7690, kenko-usa.com
Luchita’s Mexican Restaurant: The burros mojados, or “wet burritos” in English, (large $9.95, small $7.95) are a cheese-dripping classic that’s been a staple in Luchita’s menu for more than 37 years. With every ingredient made in-house, it is truly authentic. “Mama Luchita, who created this burrito, she had 11 children so it was just homestyle Mexican cooking,” says co-owner Jessica Anter. The flour tortilla is packed with your choice of ground or shredded beef and refried beans, then covered with cheese and salsa roja or verde. 3456 W. 117th St., Cleveland, 216-252-1169, luchitas.net
Ohio City Burrito: This Cleveland joint has been serving burritos such as the Chicken Tinga ($7.15) for nearly 10 years. “We make from scratch the chipotle and adobo sauce made with dried guajillo and morita peppers,” says co-owner Michelle Pizzuli. “It gives it a unique flavor.” The smoky and subtle spice of the sauce smothers the oven-baked chicken breast, cilantro-lime rice, beans and salsa. 1844 W. 25th St., Cleveland, 216-664-0908, ohiocityburrito.com
Scratch Restaurant: The Smokehouse Burrito ($10.50) is a labor of love. “We have smoked house-made pulled pork, cheddar cheese, our signature home fries, scrambled eggs and topped with salsa verde and creme fraiche,” says co-owner Nick Cole. The pulled pork is braised overnight and smoked everyday. “It’s like the best form of comfort food that you can get.”6595 Brecksville Road, Independence, 216-312-2190, scratchrestaurant.com
