It’s a bustling morning at El Super Taco with an almost full dining room and a steady line of patrons to the door for breakfast burritos. From six options, we try the two beef variants: steak and Machaca, both rolled with egg and cheese in a toasted flour tortilla: $6.60 and $5.90 respectively.

The chewy, straightforward steak comes in cubed hunks, while the more dynamic Machaca (traditionally carne seca, dried beef, owing its origins to northern Mexico cowboys and ranchers as a preservation method) is shredded beef, more seasoned with spices and bearing some tomato bits.

Both are substantial and great with included, mildly spicy and deeply earthy chile rojo and verde sauces. I’d enjoyed an adobada burrito at the El Super Taco location at 2890 S. Academy Blvd. a few years back and didn’t realize this sister outfit was so close.

An employee notes a handful of locations elsewhere in Colorado and in New Mexico. Despite the Mariscos (seafood) portion of the name here, the menu does not feature much beyond fish tacos and a catfish item. But I’d be happy to return for these filling burritos.

Food & Drink Editor

Matthew Schniper is the Food and Drink Editor at the Colorado Springs Indy. He began freelancing with the Indy in mid-2004 and joined full-time in early 2006, contributing arts, food, environmental and feature writing.