Cuisine Scene: Breakfast Burritos

If Long Beach were required to designate an official city dish, many might suggest the humble, yet satisfyingly delicious, breakfast burrito. In the an ongoing debate that will never be resolved, locals champion their favorites and proclaim loyalty to the restaurant/diner/bakery they believe makes the best in town. Join in on this local pastime and try out some of the best local breakfast burritos by visiting these Long Beach restaurants.

TITO’S BAKERY & RESTAURANT

THE BREAKFAST BAR

The Breakfast Bar (70 Atlantic Ave) is a popular spot that started with one location downtown and opened a second (3404 E 4th St.) a bit further east a few years later. It has also earned some notable honors: Yelp named it one of the top 15 brunch spots in the country in 2019. Their breakfast burrito is made with scrambled eggs, black beans, pico de gallo, cheddar cheese, avocado, and spiced sour cream, plus your choice of meat, and it comes with tortilla chips or a potato pancake.

STEEL CUP CAFE

SALTWATER DECK

Start your day with breakfast steps away from the ocean as you watch morning joggers, roller skaters, and cyclists zipping by. Located on the sand next to the popular biking and walking path, as well as a huge play structure for kids, Saltwater Deck (2630 E Ocean Blvd.) serves a breakfast burrito made with three fried eggs, roasted potatoes, bacon, white cheddar cheese, and a side of house made salsa. They will also turn any burrito into a bowl served with a side salad.

Credit: Saltwater Deck

THE LOCAL SPOT

JERRY’S BREAKFAST PLACE

The title of Best Breakfast Burritos in Long Beach is highly contested, but many locals swear by the burritos at Jerry’s Place (1537 E 4th St). The restaurant is described online as a “greasy spoon,” “hole in the wall,” and “a hidden gem.” The breakfast burritos are made with eggs, cheese, and hashbrowns, with your choice of meat, including a vegan or vegetarian option. No matter your choice, patrons of Jerry’s Place say you should always level up your burrito by adding avocado.

About the Author
Claire Atkinson