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Here Are the Top 3 Burritos in Texas

Here Are the Top 3 Burritos in Texas


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Texas is home to Tex-Mex cuisine — an often-wonderful mash up of Texas culinary traditions with those of our neighbors south of the border in Mexico. One of the best examples of this great fusion food is the burrito, and there are some really flavorful ones in the Lone Star State.

The Daily Meal recently published our 2015 edition of America’s 35 Best Burritos, and in order to do this, we supplemented our past research with suggestions from our knowledgeable editors, as well as asking you, our readers, to write in, letting us know where you get your favorite burrito. We then dug through online reviews and best-of lists that were published since our 2014 ranking to make sure we haven’t missed any great new ones.

We divided the more than 130 burritos that made our shortlist by region — from Albany, California, in the West; to Las Cruces, New Mexico, in the Southwest; to Boston in the Northeast. After that, we asked nearly 40 burrito experts — among them the Burrito Eater, Charles Hodgkins, and Justin Bolois of First We Feast— to weigh in and vote.

#3 Chile Relleno, Delicious Mexican Eatery, El Paso, Texas
It takes cojones to name your restaurant Delicious, but these guys aren’t lying. None other than Julia Child herself extolled the virtues of this place (and took advantage of her visit there to spend some time in the kitchen brushing up on her Tex-Mex cooking skills), and while it’s renowned for is gorditas (meat and cheese stuffed into a fried corn tortilla pocket — a long way from Taco Bell’s version), the burritos are stunningly delicious, even one filled with just beans. If you want to visit burrito utopia, though, order the chile relleno burrito, which takes one of their best menu items (also one of the best versions of a chile relleno anywhere) and wraps it up in a warm flour tortilla. Brilliant.

#2 Pork, Cabo Bob’s Burritos, Austin
Cabo Bob’s brings a taste of Baja California to Austin without being tacky or gimmicky, and with a real commitment to high-quality food. All tortillas are cooked to order (certainly not a ubiquitous practice at all burrito shops), and all sauces are scratch-made in-house daily. While their Baja fish taco is certainly the real deal, and there’s always the option of customizing your burrito and loading it up with fillings, go for the #5, the pork burrito. An ancho chile tortilla is filled with shredded pork, brown rice, pinto beans, grilled onions and peppers, cheese, lettuce, cilantro, and their 66 Red Sauce, and it’s a wonder to behold.

#1 Maximo, Changos Taquería, Austin
Making the leap all the way from #30 in 2014 to #19 of America’s best this year is Austin’s Changos Taquería. The aroma of homemade tortillas hits you like a suplex from a luchador when you walk in the door, reinforced by the fact that you can actually see employees hard at work hand-making the masa rounds. Take that fresh tortilla and turn it into a Maximo burrito (add meat or guacamole) and you have a world-class meal for a bargain, along with the highest-scoring Texas burrito on our 2015 list.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Texas-Style Chili Cheese Burritos from Amarillo

In the July 2020 issue of Better Homes & Gardens, I have a big (8-page!) feature sharing some of my favorite recipes, stories, and illustrations inspired by our monthlong cross-country trip on Route 66.

But there was so much more to eat along the route than could fit in a single magazine story.

I&rsquove already told you about the FourWay in Cuba, Missouri, and Café Pasqual&rsquos in Santa Fe. And there are lots more stories from the road over at DCB On The Road, our travel site.

Here&rsquos one more to wet your whistle, and it&rsquos a tale as big as Texas.

Photo: Casey Barber

The GoldenLight Café is an unassuming, dimly lit diner and bar along the historic main drag of 6th Street in Amarillo, Texas. They say it&rsquos oldest restaurant in the city, and &ldquoperhaps the oldest restaurant continuously operating in the same location anywhere on Route 66.&rdquo

Along with that provenance, The GoldenLight has always been known for its Texas red chili. The recipe has changed with every owner that takes over the café, so I can&rsquot speak to how it&rsquos changed since 1946.

But I can tell you that the current incarnation is deeply savory, slow-simmered, stick-to-your-ribs, and saucy. True to Texas style, there are no beans to be found anywhere in the blend.

Photo: Casey Barber

The GoldenLight offers its chili up a bunch of ways: in a bowl on its own, garnished with onions and cheese as a topping for Frito pie, hand-cut fries, or burgers or as a chili cheese burrito filling.

The &ldquoHalfway to Albuquerque&rdquo option will get you a heaping ladleful with the requisite diced white onion and shredded Cheddar cheese, all cradled in a huge flour tortilla.

But why stop halfway to Albuquerque? What you really want, if you&rsquore on Route 66, is the &ldquoAll the Way to LA&rdquo chili cheese burrito.

Photo: Casey Barber

This one goes further with the addition of lettuce, tomato, and sour cream, but its crowning glory is a pile of griddled jalapeño slices.

As we sat at the bar waiting for our plates, I watched the cooks add the peppers to the sizzling griddle until they were charred and slicked with grease.

With a flick of the spatula, the peppers tumbled on top of the chili cheese burrito. And just before the platter slid across the bar, they added a generous handful of Fritos, in case we weren&rsquot hungry enough. It is Texas, after all.

Photo: Casey Barber

For my homemade version of the GoldenLight&rsquos chili cheese burrito, I make my Texas-style chili from scratch (and my tortillas too!), and griddle up my jalapeños right before serving just like they do.

My only swap-out is that I prefer shredded iceberg lettuce and pico de gallo on the side instead of romaine and tomato slices. But any salsa would work well here too&mdashpick your favorite!

The chili makes enough for six burritos, but it freezes well if you want to portion it out for future meals.

And like I said in my BH&G story, even if you can&rsquot spend a month traveling from Chicago all the way to LA, you can still get a taste of the road with these.


Watch the video: Chicagos Best Burrito: Martinez Supermercado (June 2022).