When you're visiting Jackson Hole for skiing or hiking, stopping at Pica's for outdoor-activity fuel is a must. The entire menu is worthy, but the burritos are the stars, especially thanks to the "wet burrito" offering: For $2 extra, any burrito can be made wet, meaning the kitchen adds romaine lettuce and smothers the burritos in a chipotle enchilada sauce, topped with Mexican cheese, salsa fresco and sour cream. Insider tip: The chicken tinga, upgraded to wet burrito, is a local favorite.

A vegan burrito? Don't knock it until you try it — at one of Mission Taco Joint's locations in St. Louis. The Cali Burrito is created with "addictive" taco-spiced Vegan Impossible Burger ground meat, smashed black beans, lettuce, guacamole, vegan cheese and chile de arbol salsa and is wrapped perfectly in a wheat tortilla. The vegan creation hit the menu in December 2018, and by summer 2019 more than 4,000 Cali Burritos had been purchased and consumed.

George and Wendy Mireles opened Café Corazon in Milwaukee in 2009 with the intention of making sure everyone was able to enjoy a stellar burrito to their liking. With three locations under their belt, their burrito creations and other specialties continue to satisfy hungry diners, and the spot continues to rack up awards. The Corazon Burrito, stuffed with fresh, local ingredients and completely customizable, is a top-rated order. Order it "wet" to be smothered in red enchilada sauce, melted cheese and lime cilantro crema. Everything from the meat to the produce is locally sourced, from Wendy's family farm, other area farms and the cafe's very own urban garden.

The Taco Stand, in Miami, is all about serving Mexican classics with a touch of Cali. The California burrito is no exception to this rule and is deliciously filled with flame-grilled Angus steak, cheese, guacamole, tomato, salsa and fries. All of the burritos are out of this world, so you really can't choose wrong — but it would be wise to add an order of Rosarito-style churros to end the meal.