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Burritos fit for the seriously hungry
The D.O.G burrito has long been a favorite of local skiers looking to charge up with a high-calorie breakfast before a day of backcountry skiing or shredding the slopes at local resorts.
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Most powder mornings, skiers and ’boarders can be found early, queued up at the two locations of D.O.G., the restaurant formally known as Down on Glenwood. They’re at the town flagship eatery or the outpost in Wilson Gas for one thing: a D.O.G. breakfast burrito, the quintessential fuel-me-up for anyone who plans to spend the day in the mountains—or on the couch with a hangover.
“Depending on the season, we sell between 225 to 375 a day,” says owner Christian Senf. During the Fourth of July parade, we can’t even keep up in town.”
The classic breakfast burrito includes two eggs, diced onion, tomato, and jalapeños; a fried potato patty; diced bacon, ham, and sausage; and cheese. Wrapped in a twelve-inch flour tortilla, the entire thing weighs a whopping 1.5 pounds—though that can vary, depending on who makes it.
Order it one of four standard ways: meat mild, meat spicy, veggie mild, or veggie spicy. There’s also a healthier version with rice, beans, and guacamole, and a Southwestern twist that comes with turkey chili.
The D.O.G. burrito actually got its start at Caffe 245 (now Bon Appe Thai). After opening the restaurant in 1996, owner John Hall saw that breakfast business was marginal, with Pearl Street Bagels just a block away. “They were lining up out there,” he recalls. “We were basically broke. I knew I had to come up with something.”
A former New Mexico resident, Hall had heard about the breakfast burrito craze that was beginning to sweep through the nation but, he says, had never tasted one himself. He says he can’t recall anyone else making them in Jackson at the time. He went into the kitchen, and “fooled around” with ingredients he had on hand. A few hours later, the breakfast burrito debuted.
The entire article can be read in the Winter 2012 issue of Jackson Hole Magazine.
