About 86 Jack-n-Grill 86

If you have trouble finishing all of your smothered burrito at Jack-N-Grill, take solace in the fact that even renowned eater Adam Richman of Man v. Food fame couldn't get the job done in a single sitting. Though Mr. Richman was attempting the restaurant's seven-pound burrito challenge, the regular portions should be enough to stretch the heartiest stomachs. Jack's chefs stuff their burritos with ingredients like ground beef and potatoes, grilled chicken and beans, and other fillings, then smother it all in vegetarian red or pork green chile.

That green chile—made from organically-grown New Mexico chilies—is where everything started for Jack-N-Grill. Founder Jack Martinez started out as a chile importer, then became a small-time caterer and chef working from a four-foot propane griddle. People soon took notice of Jack's green chile, and its growing popularity led to the opening of Jack-N-Grill in 2000. In the 15 years since that grand opening, Jack has expanded to three locations and garnered 70 accolades along the way, including the 13 spot in Travel Channel's 101 Best Places to Chow Down and Food Network Magazine's Best Burger in Colorado. Diners can still find his signature chile topping much of the menu, including 10oz. beef burgers. Beyond the green chile dishes that made them famous, Jack and his chefs specialize in all manner of New Mexican cuisine, including breakfast tacos, breakfast burritos, and other breakfast dishes served all day long.