Breakfast burrito with avocado-lime-jalapeno salsa (G's Coffee recreation)

Peel the potatoes, cut into bite-sized pieces and put directly into cold salted water with a splash of vinegar.

Boil until fully cooked but not falling apart, so the edges can be roughed up for a crispier exterior.

For the salsa, combine avocado, lime juice, one large jalapeno with veins and seeds scooped out, and salt.

Thin to a pourable consistency with another half lime, a tiny splash of tequila and a splash of water; add a little cilantro.

Add about a tablespoon of ancho chili liqueur for heat and depth; it is right when pourable.

Drain the potatoes and spread them hot on a rimmed baking sheet so the steam escapes and they dry.

Heat about three tablespoons of corn oil; add the potatoes and do not move them until brown, then toss and brown on all sides; tamp them down; do not crowd the pan.

Add onions and jalapeno with kosher salt and let them sit until they pick up color.

Wipe out the pan and fry five strips of thin bacon in a hot pan, flipping frequently so more fat renders and the heat is even, until crisp.

Beat the eggs thoroughly with a pinch of salt and a splash of water until smooth with no streaks.

Add almost two tablespoons of butter and the eggs to a fairly cold pan; cook over medium to medium-low with only occasional movement for big soft curds, no sizzling or browning.

Toast the tortilla on one side on a hot oiled griddle to make it pliable, then top it with cheddar and pepper jack while it toasts.

Fill with eggs, bacon and potatoes, then avocado chunks and a little salsa.

Roll: pack the filling, fold up the sides and roll the rest of the way.

Return to the heat seam side down to seal, flip and press down again.

Wrap in sandwich paper and let it sit about one minute so the tortilla softens.