Breakfast of Champions
Warming chorilocos are a childhood favorite of chef Carlos Rosas, who fondly remembers his mother making fresh chorizo and salsa after her weekly trip to the farmers market. Rosas elevates the dish by cooking the potatoes in adobo for three hours, then adding scrambled eggs and freshly-made chorizo seasoned with cinnamon, Mexican oregano, thyme, pepper, and Chardonnay.
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