My favorite breakfast growing up in New Mexico was a chorizo burrito—spicy pork sausage scrambled with a bit of egg and wrapped in a fire-singed corn tortilla. I’d planned to make some this weekend but couldn’t find the right kind of meat anywhere in New York. Many of the supermarkets sell Spanish chorizo, which uses smoked pork and is hard and sliceable. Mexican chorizo (the kind I needed), on the other hand, is made with fresh pork, according to my Food Lover’s Companion. It’s soft. Both kinds of sausage are flavored with chili powder and garlic.

To make the burrito, scramble the chorizo with a bit of egg (the consistency of the meat is similar to that of ground round). Then wrap it in a heated corn tortilla. Which brings me to my tortilla-cooking tip: After leaving New Mexico for college and then NYC, I noticed that most people heat tortillas in the microwave or in a skillet. However, they taste much more delicious if they’re simply placed directly over a gas burner and singed on “high” for 10 seconds per side. Instead of tasting warm and slightly gummy (as the microwaved ones do), they’re hot, flavorful, and slightly crackly. I’ve included a how-to picture above. Chorizo burritos should be served with orange juice and coffee. —Bunny W.