Recently I talked to Bennett, a former line cook at Providence in Los Angeles and lotto announcer on TV in Mexico City, about her new business book.
Originally appeared: July 2012.(Keep screen awake).1 dozen large eggs.
6 ounces thinly sliced baked ham.1 cup mixed chopped herbs, such as parsley, tarragon and chives.6 slider buns, split and lightly toasted.
Pour 1 tablespoon of water into each cup of a 12-cup muffin tin.Crack an egg into each cup and season with salt and pepper.
Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny.
Using a slotted spoon, immediately transfer the eggs to a plate..Riffing off increasingly popular plant-based alternatives—shredded jackfruit instead of porky carnitas, for example—it really does an excellent job of delivering the flavors and textures of Mexican American cuisine.
Get the sin carne burrito, which, true to name, is without meat: The gluten-based seitan has the perfect amount of bite, and the refried beans add additional body for the burrito.The nachos are a very, very close second.. Vermont: Firebird Cafe, Essex Junction.
While you'd be forgiven for coming here and ordering their chorizo benedict—for which they're probably best known—the burritos are also very, very, good.The Supremo Burrito is smothered in a chipotle chile sauce, fat and forkworthy with three fluffy eggs, cheese, and avocado inside.
(Editor: Foldable Cookware)