If you’re craving something meaty, there are a few options for carnivores, like the Marin Sun Farms cheeseburger and Mary’s Chicken Banh Mi. That means salads like the Shoots & Stems, with roasted winter vegetables, organic kale and farro with a miso-curry vinaigrette, and bowls like the Ancient Grains Bibimbap, with a medley of veggies, kimchi and a spicy sesame dressing. Café Think offers breakfast, lunch and dinner, with a menu leaning heavily towards healthy, locally sourced and vegetable-forward fare. It is the fourth eatery opened on the Cal campus by local restaurateur and UC Berkeley alumnus Daryl Ross, who also operates Caffe Strada on Bancroft Way. (between Ashby and Webster), BerkeleyĬAFÉ THINK This new café is found at UC Berkeley’s Haas School of Business. Shakes and floats round out the gut bomb. The standard burger comes with shredded iceberg lettuce, tomatoes, grilled or raw onion, mayo and a side pickle, but there are extra toppings and a few specialty burgers too. You couldn’t have a burger spot without fried goodies here you’ll find french fries, onion rings, curly fries and chicken tenders. Here you’ll find $6 burgers (choose between beef, fried or ground chicken, or veggie patty) that are made-to-order, but are more like the kind you’d find at an old-school mom-and-pop shop, rather than a gourmet burger joint. The Burger Joint is owned by the former Troy owners and it’s all about simple, cheap eats. THE BURGER JOINT When Troy Greek Cuisine closed in the Elmwood last November, we heard a burger spot was taking over and we imagined it would be some fancy shmancy $15 artisanal burger place. Try it yourself and tell us what you think.Funky Elephant, a new Thai eatery in West Berkeley. We just can’t get enough of this authentic machaca con huevo breakfast. Soooo good!ĭesayuno en Minutos (Breakfast in Minutes!) Or wrap it in a tortilla for a tasty, satisfying breakfast burrito. You can even make your own with our recipe for tortillas de harina ( whole wheat tortillas). And of course, warm flour or corn tortillas on the side. Serve your machaca con huevo with sliced tomatoes, avocados and fresh cilantro. Increase the heat and cook for two minutes, stirring constantly. Pour the eggs into the pan with the machaca mixture. Note that machaca is usually salty, so be sure to taste the beef before adding salt.īeat eggs with a fork or whisk until well combined. Stir until onions and machaca are combined.Ĭook for one minute, stirring constantly.Ĭook for one more minute, stirring frequently.Ĭrack four eggs into a bowl and add salt to taste. Stir machaca constantly for three minutes, making sure the beef doesn’t stick to the pan. Heat pan to medium and pour in cooking oil.Īdd shredded beef to the pan and quickly stir. My favorite combination!Ĭhop tomatoes, onion, garlic and Serrano chili. This recipe is fácil (easy) and deliciosa (delicious). Similar to beef jerky, it’s typically salty and eaten as a snack or rehydrated and used in dishes like our machaca con huevo, also known as machacado con huevo. You can find machaca in most Mexican grocery stores. Machaca is spiced pork or beef that has been pounded, dried and shredded, and doesn’t require refrigeration. Scramble in eggs and cilantro, and you’re ready to eat! What is Machaca? Simply sauté onion, garlic, shredded beef and tomatoes. So you only need a little to liven up your plate. Because it’s dried, machaca has a concentrated, distinctive beef flavor. Huevo con machaca is a quick, hearty meal that can be served at breakfast or brunch, and rolled into a burrito or taco with your favorite flour tortillas. What to Expect from This Machaca con Huevo Recipe Hailing from Nuevo León in northern Mexico, this combination of carne seca (dried beef), scrambled eggs and chile Serrano is perfectly paired with refried beans and warm tortillas for the ultimate breakfast taco. Whip up a traditional Mexican breakfast in minutes with our machaca con huevo recipe, or machaca with eggs.
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