Austin already claims the breakfast taco as a signature dish. But can a taco filled with TORTILLA CHIPS uphold the city’s honor? “Taco journalists” Mando Rayo and Jarod Neece — reporting for IndieLens Storycast — find out that refried beans are “the Mexican mayonnaise.”
[EDITOR’S NOTE: Keep an ear out for POCHO amigas Mariachi Las Coronelas in the video.]
Watch along as Chef Choy Jung In prepares a “morning burito” with paprika, onion, bacons, Tabasco®, eggs and pizza cheese. Whatever you call it, we’d gobble one right now. Thanks, Chef!
Whether you’re visiting a Rub Smokehouse in Birmingham, Nottingham (say hi to the sheriff!), Beverley, or Newcastle (got coals?), this epic dish proves that breakfast is the most important meal of the day.
The video’s creators call Bacon-Wrapped Breakfast Burrito “food porn”. Mmmm! Porn for breakfast! On the other hand, shouldn’t this be called a chimichanga?
It’s got guacamole (or avocado), cilantro, garlic, black beans, queso, huevos, cebollas,and jalapeños — so far so good — and curry spice powder and coconut milk. Can they live in perfect harmony in this big-ass breakfast burrito? Chef John Manini is at the grill.
Laura Muller — aka Spicy Latina Mom — demonstrates her Mexican-style scrambled huevos.
Making a breakfast burrito is hard work, especially in the morning when it’s time to eat breakfast. There’s the delicate cracking of the eggs thang, the slicing of the cheese procedure, the tricky cooking and not burning, and finally the delicate assembly work. All in the morning! Maybe even before the cafecito kicks in! Aye dios mio! What’s a hungry pocho to do?
By BERNADETTE RIVERO
Technically, the word I should have used above, in the headline, is “Manipulates.” As in, “Safely Manipulate Your Balls When You Celebrate!”
That’s what the Federal Drug Administration advises this season, anyway. (Screen capture, above.)
But I’m a writer who has spent a lifetime in both advertising and journalism, and I know the value of good clickbait when I have it in my hands.
Er… Line of sight. Sorry, I’m distracted by the FDA advising me to fondle one’s nether regions for Easter.
Is the feber ju get from watching the World Cups and being so mad at the referees and Holland and wonder who put brujeria on Brazil, that ju want to hit the telebision with a cuchara from the kishen. But I watch the games anyways.
The only gway I can watch the games now is to drink some micheladas to make me want to hit the telebision less times. So today I tell ju how to make chilaquiles to go with the beers that ju need in order to watch the games of the third place and the finals this week.
First the ingrediens:
- Tortillas (the more estale the better, like the U.S. defense except for Howard’s)
- Corn oil (slippery oil like the FIFA)
Nopal and eggs and what? That’s what POCHO’s Subcommandanta del Ñews Sara Inés Calderón — @SaraChicaD on the Twitter — was making herself for dinner while she Skyped with the Pochodores Tuesday night. She came up with this video to explain. [With these Vine vids, you need to click on the top left corner of the image to hear the audio.]
First prepare the sauce, then cook the sauce, then add the eggs, then fill up that breakfast taco! Florida college student Constanza Gallardo makes Huevos Ahogados — drowned eggs — for her Mexican Breakfast.