The 7220 Burrito: A Three-Generation Family Affair in Laramie, Wyoming
“I travel all over the world. I’ve never had green chile better than the green chile they have here.” That’s a bold statement from a guy who’s been to every state in the country, hit the big cities and the small towns alike. But when Guy Fieri rolled into J’s Prairie Rose Cafe in Laramie, Wyoming, he found something special—and struggled hilariously to remember its name.
The star of the show? The 7220 Burrito, named after Laramie’s altitude. Guy had some fun with the pronunciation throughout the segment, cycling through “7.992 burrito” and “72-20” before finally landing it. “Son of a—by the end of this I’ll get it right,” he joked.
Three Generations, One Kitchen
Jason and Anna Ikbusch run this hometown diner with what might be the ultimate family support system. “Dad helps and mom helps on the weekends and I have my older kids cooking,” Anna explained. It’s the kind of multigenerational operation that defines comfort food joints across America—similar to the family-style cooking you’ll find in spots like the Tex-Mex Casserole & Matthew McConaughey episode. As Guy put it: “You got a whole family affair going on here.”
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
Building the 7220 From Scratch
The burrito starts with slow-cooked pulled pork, and the Ikbusch family doesn’t cut corners on the rub. The dry rub includes chili powder, ground cumin, kosher salt, brown sugar, granulated garlic, paprika, cayenne, onion powder, black pepper, and dry mustard. The pork gets hit with that rub, then braised with apple cider vinegar and a mixture of water and liquid smoke. It goes into a convection oven for about four and a half hours—done when the bone slides right out. “Here’s the souvenir for the kids,” Guy quipped as he pulled the bone free.
Then there’s the famous green chile. Ground pork and diced onions cook in butter—just a touch—for 15-20 minutes. The base comes from water and chicken stock, then diced tomatoes, jalapenos, garlic, cumin, chili powder, paprika, black pepper, and seasoned salt. A roux made with flour thickens the whole thing up.
The Assembly
Hash browns go down first, then that tender pulled pork with a little butter, diced onions, and black beans. “Normally we’d do an egg here but since we’re doing a Guy-friendly dish,” Anna noted—meaning they’re going big. A warmed flour tortilla gets loaded up, cheese added, then the whole thing gets smothered in that legendary green chile with more cheese on top.
When Guy took his first bite, he didn’t hold back: “Pork is delicious. Nice and tender and juicy. The green chili, brother, that is comfort food 101.” He called it the ultimate Laramie welcome—and declared that if you leave this place hungry, it’s your own fault. The portions at J’s Prairie Rose are anything but small, despite the server’s deadpan “known for these small portions” joke as she loaded up the massive burrito.
Tips From the J’s Prairie Rose Kitchen
Low and slow wins: Four and a half hours in a convection oven transforms that rubbed pork into something fork-tender.
Build your green chile in stages: Cook the pork and onions thoroughly before making your roux separately, then combine everything with your stock and spices.
Warm your tortilla: Makes it pliable enough to handle that serious payload without tearing.
If you’re hunting for more comfort food destinations like this Wyoming gem—or want to explore episodes featuring everything from Chicken GIZZARDS in Michigan to Making Brooke Williamson’s Lobster Roll—check out our restaurant directory to find Triple D spots near you.