Talk about a wake-up call! On weekend mornings, kitchens across Colorado start rolling breakfast burritos up and out -- some served simply, to-go in aluminum foil; some served on fine china on linen tablecloths. This burrito is a cut above even that: offered only on Saturday and Sunday brunch, it's filled with chicken-fried steak -- the same tenderloin delivered sizzling on those same plates later in the day.
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Can you guess where I'm eating?