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Cultural history of Mexican food in America — food writing at its best
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cultural history of Mexican food in America — food writing at its best
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Modern Mexico City cooking from the chef of Contramar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Saute pepper, onion and potato in margarine. Add eggs and scramble. Add salt, pepper and paprika. Serve on warmed tortillas and sprinkle with cheese. Fold and serve with picante sauce.