Santiago's

I would love to give this place more stars. I have had their breakfast burrito several times. Each time a co-worker brought them into the office. or I had a short trip in and out. Unfortunately last week I ended up during a very busy time. I ordered the burrito of the day to keep things simple. They had a great system going... Unfortunately, my food order did not get made. It wasn't until they had almost doubled my number, I went and asked about my order. They were all over the place with numbers.. It then was made and I was out the door in 5 more minutes. Parking is an issue.

Usually the food is very good n service is great. However this visit I ordered something I've never tried. I ordered street taco, they weren't single it was an order, which consisted of 3 tacos, the chicken I ordered was kind of dry n not seasoned at all, the corn tortillas were just steamed n not cooked or heated on a flat open pan so seemed bland n uncooked. My salsa options were green or red, that's how it was told to me plus asked if I want Pico, said yes to both. The Pico was okay, but the green salsa was not salsa but in fact a side of the green chili for burritos. The young lady taking my order did ask if I wanted the green sauce to be hot or mild, I still thought she was referring to salsa not green chili. So really didn't care for their style of street tacos n salsa, I should have stuck with a regular taco. Plus it took the workers what seemed like a long time to prepare n they were very simple n I thought for what I got it should have been faster.

I am vegetarian. So I enjoyed the quesadillas. I even took 1 extra for a friend. They were very tasty. Their prices are very reasonable. The staff was wonderful. From when you order your food, until you get it, it's really fast. You hardly have to wait. Our wait between ordering and eating was 5 minutes. I am definitely returning here soon. And I definitely recommend this business.

At work, we have the Friday Feast. Different people take turns bringing in breakfast items on Friday morning, from doughnuts and bagels to homemade breakfast casseroles to breakfast burritos. That's how I first learned about - and tasted - and greatly enjoyed - the famous foil-wrapped breakfast burritos prepared by Santiago's. They've got burritos down to a science, or a very scientific art. Their breakfast burritos are small, with just the perfect combination of ingredients and just the perfect amount of green chile, too. It's easy to eat two or three, because of their smaller size, but also because the green chile is so delicious, so compelling. And also because they are so affordable! I have had many a Friday Feast with a Santiago's sausage and egg burrito with hot green chile. Too many to count, probably. Santiago's green chile is excellent. It's a family recipe, handed down for generations. The cooks begin making it from scratch every day at 2 am! The restaurant uses local ingredients, particularly eggs and meats from long-time family operations near Denver. The business is well-known for supporting local charities and promoting Breakfast Burrito Day every October in Denver. Santiago's is often listed as a fast-casual restaurant, because it is Denver-centered, was founded in the same general time period as the better-known fast-casual spots, and has grown to have a substantial presence around the state. Almost thirty locations, I believe. The VERY FIRST Santiago's was in Brighton, but the restaurant at 6th Avenue and Santa Fe is my favorite, and the one most people cite when they think of the franchise. For further information, search for Westword's excellent article, "Santiago's Helps Make Breakfast Burritos Denver's Official Food." It's by Mark Antonation and was published in October, 2017. Also, look for "A Q&A With Denver’s Breakfast Burrito Bosses" by Callie Sumlin in 5280 magazine (October, 2018). Lastly, the breakfast burrito filling is important, and revolves on a strict schedule. Ready? Here goes. Monday: ham; Tuesday: German sausage; Wednesday: bacon; Thursday: chorizo; Friday: pork sausage; Saturday: chef’s choice.