It’s time to fall in love with salsa macha
Chefs rely on proteins that go the distance on flavor, temperature and texture
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Exploration of global flavors sparks breakfast creativity
Modern Mexican cuisine is diving into authentic cookery from different regions in Mexico - one of the regions being explored thoroughly is Oaxaca, thanks to its rich culinary heritage and its craveable cuisine
Walk-On’s Bistreaux & Bar offers Cajundillas: Chipotle tortillas with chicken, boudin sausage, andouille sausage, spicy chipotle ranch, Monterey Jack cheese
101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro
California Milk Advisory Board with Alta Calidad offers a Pumpkin Blossom Quesadilla: Espuma over tortilla filled with pumpkin blossom, onion, Chihuahua cheese; garnished with ancho- chile activated-charcoal ash
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate