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A new culinary guide that explores the seven culinary regions of Mexico and includes taco recipes from award-winning Mexican chefs is the latest offering from Knorr Professional Caldo’s “Culture of Flavor” campaign. Each recipe provided by the following chefs is accompanied by background on the region, what inspired the recipe, photos and videos, plus insights on emerging Mexican culinary trends. Click here to download a copy of the complete guide.
*Chef Wes Avila, best known for the meteoric rise of Guerrilla Tacos, which received a Bib Gourmand from the Michelin Guide to California. In 2020, Chef Avila opened Piopiko Tacos as a culinary partner with Ace Hotel Kyoto, as well as Angry Egret Dinette, a genre-bending ode to Los Angeles’s street-food culture, which was nominated as Best New Restaurant by the James Beard Foundation in 2022. He recently opened Ka’teenin Hollywood and launched a soon-to-open Mexican steakhouse with SBE called MXO. In 2020, Chef Avila was voted Best Local Chef in Los Angeles by readers of Los Angeles Magazine. His recipes: braised short rib taco, guisado de pork spare rib taco, butternut squash taco, pollo al carbon taco, and shrimp a la diabla taco.
*Chef Carlos Gaytán, the first Mexican chef to earn a Michelin star for his now-closed Chicago restaurant
Mexique. His latest Chicago eatery is Tzuco, which is short for his hometown of Huitzuco and the place where he learned to cook alongside his mother, Doña Teté. He also operates HA’in Riviera Maya, Mexico, which recently received a star in the first-ever Michelin Guide to Mexico. His recipes: short rib taco, tacos al carbon with oxtail, shrimp taco with a guajillo salsa, and mushroom tinga taco.
*Chef Jonathan Zaragoza, a Chicago-raised chef who at age 12 learned to make birria in a wood-burning oven built by his grandfather and father in the family’s backyard. He opened Chicago’s Birrieria Zaragoza in Chicago in 2007 and El Oso in 2020, and was named Chicago’s Rising Star Chef in 2018. His recipes: carnitas taco, a chorizo breakfast taco, an Ensenada-style fish taco, and al pastor taco.
Chorizo Breakfast Tacos
By Chef Jonathan Zaragoza
“These chorizo and egg tacos are inspired by breakfasts my mom used to make us. She’s from Jalisco, but it’s a well-known dish all over Mexico because of the ingredients used. It’s a classic for a reason.”
12 ea. eggs
1⁄2 cup whole milk
2 tsp. Knorr® Professional Caldo de Pollo
3 Tbsp. green onions, chopped
1⁄2 lb. ground pork
1⁄2 lb. chorizo
4 slices American cheese
4 ea. hash browns
Hot honey
Tortillas
Avocado
Pico de gallo salsa
Whisk the eggs, milk and Knorr® Professional Caldo de Pollo together, and strain into a baking dish lined with parchment paper. Top with green onions. Cover the dish with foil, place in a water bath and bake in an oven preheated to 350°F for 30 minutes or until cooked.
Combine the chorizo and pork in a bowl, and season with salt and pepper. Form sausage into a patty. Cook until crispy on both sides. Remove from the pan and top with hot honey. Stir eggs in a pan, and cook to your liking. Season with salt and pepper.
To assemble the tacos: Build tacos with a slice of melted American cheese on the tortilla, topped with hash browns, topped with the chorizo and eggs. Garnish with avocado and pico de gallo salsa. Serve.
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