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."

Inspired by San Francisco's Mission burrito, the one at this all-day cafe may seem daunting at first glance — after all, it does literally measure the length of your forearm. Choose chicken or steak and Chef Brad Warner will squeeze it inside a massive tortilla with sour cream, guacamole, black beans, cheese and fragrant green rice.

Jessie Washington is addicted to brunch, and he's proud of it. His love of the indulgent meal inspired the Texan to launch his weekends-only stand at the Dallas Farmers Market, where hungry marketgoers can dig into Cajun smothered shrimp and grits, warm biscuits topped with fried chicken tenders or Washington's signature Soul Food Burrito. True to its name, it holds a trio of Southern favorites — fried or blackened Louisiana catfish, mac 'n' cheese and smoked turkey collard greens — in one deliciously messy bundle.

Mumbai's street food vendors have been selling their own version of a burrito — dubbed the Frankie — for years, and the Indian specialty has made its way to LA by way of this gas-station restaurant. Behind a Chevron in West Los Angeles, you'll find Chef Kamaljit Singh at the helm of a clay tandoor, turning out tender, fluffy naan that become Frankie wrappers. Fragrant chicken tikka masala and other familiar Indian accompaniments (cumin-spiced jeera potatoes, pickled red onions and chickpea spread) go into the burrito, along with a refreshing raita, tamarind chutney and mint crema.

A light breakfast this is not. The Chef's Supreme starts as a hash made from slow-cooked brisket, onions, Red Bliss potatoes and Virgil's housemade barbecue sauce. Once the hash is warm, it's tucked into a giant flour tortilla with scrambled eggs, applewood-smoked bacon, avocado, melted pepper Jack cheese and pico de gallo to form a hefty morning meal. That's not all — each breakfast plate arrives with a side order of home fries, too.

Sarkis Vartanian has brought sandwiches from around the world together under one roof at this takeout window. Though the Chip Butty originally hails from Britain, the one here draws from Vartanian's childhood in Syria, where his mom used to whip up her version as a weekend treat. In Es Todo's cheffed-up wrap, crispy twice-cooked French fries, chopped tomatoes, diced red onions, Heinz ketchup and a spicy green schug sauce are crammed into lavash flatbread, forming a burrito that feels uniquely LA.

Korean and Mexican flavors come together in this hybrid burrito from Chef David Choi of Seoul Taco. Diners choose from four proteins — bulgogi beef, spicy pork, chicken or tofu — that get encased in a flour tortilla with the usual burrito fixings of lettuce, cheese and sour cream. In another nod to Choi's Korean-American heritage, the mashup is packed with spicy kimchi fried rice and his top-secret Seoul Sauce.

Instead of a tortilla, owner Michael Russo uses his restaurant's signature item, pizza, as a burrito wrapper. Once the bubbling pie comes out of the oven, he layers on other items offered at the New York pizza joint — pepperoni, chicken cutlet, baked ziti, meatballs and mozzarella sticks — and rolls it into a cheesy frankenfood that weighs in at an impressive 7 pounds. He's even spun off two variations: the DrunkenRitto, stuffed with chicken Parm, ravioli and vodka sauce; and the GinzoRitto, with sausage, peppers, spaghetti and garlic knots.

Chef Jordan Andino's cuisine is influenced by his Filipino grandmother's cooking, but presents the flavors and ingredients in a more modern way. At Flip Sigi, a casual taqueria with locations in the West Village and on the Upper East Side, one of the most-popular menu items is the Plan B-Rito, a hangover-busting bundle of three types of pork (longanisa sausage, ham and bacon), hash browns, egg, shredded Mexican cheese and salsa.