In a recent breakthrough study of nine Bay Area burrito vendors, scientists came to one overwhelming conclusion: breakfast burritos are delicious.
Using techniques similar to those of the Great Bun Study of 2013, researchers thoroughly dissected nine breakfast burritos. Top-level analysis included measurement of length, weight, diameter, and ingredient ratio. A deeper analysis explored the four underlying principal properties of breakfast-burrito flavor: egg, meat, salsa, and cheese. For the first time in the field of burritology, researchers were able to test levels of egg fluffiness, meat juiciness, salsa spiciness, and cheese ooziness. Based on this data, the report has classified each burrito into its individual genus, such as the Curus Hangoverus (the Hangover Cure) species, the Carnus Maximus (the Meat Lover) species, and many more.
Photography by Anna Vignet
