Breakfast for 50, II
It’s that time again. Yesterday I was part of a team of three preparing breakfast for CCI’s Friday mornings “Breakfast Club”. We outdid ourselves making one of the best breakfasts served in quite some time: the “Burrito Bar that Doesn’t Quit”
- Several cans of La Costeña Refried Pinto Beans
- Several dozen Fresh-baked local Los Comales authentic Mexican tortillas
- One very flavorful can of “Cuitlacoche” (a gift from Bruno at the end of a recent Mexican cooking class)
- Two cans of La Costeña red jalapeño sauce
- Two varieties of fresh homemade Pico de Gallo
- Two varieties of (green and traditional) Mole
- Fresh onions, scallions and tomatoes
- Eggs, sausage, cheese and hashbrowns
