This neighborhood corners the market for breakfast burritos

Foiled again: Jack-n-Grill (from left), Santiago's and Araujo breakfast burritos.

The breakfast burritos started going out the doors a few minutes ago, when the three spots in the Best Breakfast Burrito Neighborhood all opened their doors for the day and the customers began coming in, looking for a to-go breakfast burrito: a steaming-hot aluminum foil tube filled with eggs, potatoes, tortillas and chile. Always chile.

Over the past year, the size of the burritos has gone up and prices have come down as the Best Breakfast Burrito Neighborhood becomes even better. This weekend, we finally decided to compare and contrast the offerings.

Not Jack-n-Grill's breakfast burrito. Thank god.

First up: Jack-n-Grill, the family-owned New Mexican restaurant at 2524 Federal Boulevard that just marked its tenth anniversary last month. It's always been known for its huge plates of food, including giant, smothered breakfast burritos (if you can eat the seven-pound version in one sitting, you get it free), but it also does a tidy business in $2, to-go breakfast burritos.

A year ago, an outpost of Santiago's, a homegrown Mexican chain that serves up some of the best green chile in town, opened right across the street at 2505 Federal Boulevard -- and this old fast-food spot came with a drive-through, where you can get Santiago's rightly famous $2 to-go breakfast burrito ($1.75 without cheese) that much faster.

Inspired by all the action, Araujo, around the corner at 2900 West 26th Avenue, started offering its own to-go breakfast burrito -- for just 99 cents.

Araujo's offering was the smallest of the bunch, but a good deal for less than a buck, stuffed with eggs, chunks of potato, chorizo (that day's special) and green chile.

Not surprisingly, Jack-n-Grill's was the weightiest, a hefty package filled with eggs, spuds, ham and chile that's more than enough to take you through the day.

But Santiago's breakfast burrito, which used shredded potatoes, rather than chunks, to soak up all that amazing, pork-filled green chile, was the hands-down winner.

Except that we couldn't put the burrito down.