This aptly named burrito at Allan's is not for the faint of heart — daredevil foodies who want to tackle the dish are even required to sign a two-page waiver. The filling starts with slices of New York strip, pinto beans and rice, but takes a spicy turn with the sauce. A who's who of chile peppers goes into the fiery mixture: habaneros, jalapenos, naga vipers and the Scoville-topping ghost pepper, to name just a few. The flour tortilla-wrapped burrito is then blanketed in a vibrant red salsa made from California and guajillo chiles and finished with two serrano "horns."