Hunting the Elusive Jackalope at Bonfire Burritos

Is there a word or a phrase to describe the experience when you dig into a sandwich, an omelet or, in my case, a vegetarian burrito from Bonfire Burritos in Golden, and somehow you have no recollection of anything after the first bite, until you suddenly emerge with one bite left, completely baffled by how your meal disappeared so quickly? Let’s go with foodie amnesia. It’s like falling into a time warp, losing interest in everything around except that burrito and — so hungry you're hangry — you devour it with such ferocity that your when you come to your senses, you look around sheepishly to make sure no one else noticed. 

The Jackalope burrito at Bonfire has such an effect: Immersed in a sea of green chile and roasted Anaheim peppers, the contents blend together so hypnotically, you’ll be lucky if you remember your birthday. The eggs and hash browns form the base of a standard breakfast burrito, but the gentleman at Bonfire don't settle for standard, so they add pico de gallo, grilled cotija cheese and avocado crema to bolster the chile and those tasty Anaheim peppers roasted in-house — or in-trailer, rather. 
The burrito comes in two sizes: little giant (LG) or original (OG), ringing in at $4.25 and $7.25, respectively. I went with the little giant since I didn't need fuel for a marathon that day, nor do I have the appetite of a growing teenager. The LG was more than substantial, but if your your hunger level measures more than half way up on a scale of zero to Adam Richman from Man vs. Food, then go with the OG. Once you’ve got the size dialed in, heat level is next, with a choice of mild, 50/50 or fuego green chile. Don’t take this lightly; when the Bonfire crew says fuego, they mean it. Even the mild will provide a hint of that back-of-the-throat tickle. But whichever you choose, the cotija cheese and avocado crema will balance things out.

Whether you’re grabbing a breakfast burrito on your way to work or stopping by for lunch, the Jackalope is good at any time of day and best consumed hot off the grill. The green chile can get messy, and if left to sit for too long,  could make your burrito experience a little mushy, so dive in right away. The only regrets will come from anyone around you without a burrito — or anyone witnessing the frenzy. Not that you’ll remember them. 

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Chelsea Keeney
Contact: Chelsea Keeney

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