Brunch Street Tacos

Adapted from a recipe by: Patricia Jinich Tacos: 1 pound, ripe Roma tomatoes 1/2 pound, bacon- cubed 2 pounds, beef tenderloin- cut into one inch cubes salt and pepper, to taste 1 large, white onion- thiny sliced 1 jalapeno- sliced 2 cloves, garlic- minced tortillas (We used flour tortillas) Kaffir Lime Pickled Onions: 1 large,…

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Chicken Adobo with Ancho Vinegar

1, head of garlic 2, jalapenos (chopped) 4, bone-in and skin-on chicken thighs 4, bone-in and skin-on chicken legs 1 tablespoon, il Fustino EVOO 3/4 cup, il Fustino Ancho Vinegar 3/4 cup, soy sauce 5, dried bayleaves 1 tbsp, dark brown sugar pepper (to taste) 1 cup cooked white rice (we used short grain) Cut…

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Tomatoes in Fennel-infused Chipotle Olive Oil

Spicy food lovers – you’re welcome! The earthy flavors of the fennel combine with the smoky and spicy Chipotle Olive Oil that complement the tomatoes fresh flavors. We splashed with our Roasted Blackberry Pepper Vinegar for an extra kick of smokiness and heat, but you can really make this your own and use any vinegar or balsamic. This recipe was inspired from cook and food writer Alison Roman – author of Dining In. Pair this dish with two fried over easy eggs or serve with pan-seared Za’tar crusted chicken breast.

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