Sadighi’s famous burrito also skirts the line between scrambled and too-soft, runny eggs by serving eggs that are just set at medium. The yolks are soft and forgiving and flavorful , and pliable enough to stay in place and not slide around. The yolk doesn’t spill dramatically, but it does meld nicely with the burrito’s dual cheeses, cheddar, and cotija.
The Rico Suave relies on bacon — not chorizo, not mushy sausage links, not shredded beef — which is the undisputed best breakfast burrito meat. Good bacon should have the right amount of salt, chew, fat, and firmness to add a final textural contrast beyond the tater tots. And if that all weren’t enough, Sadighi uses both a bracing salsa and a robust cilantro crema inside each Rico Sauve, taking the best of both sauce worlds and combining them inside of a flour tortilla .
The Rico Suave breakfast burrito has become so popular, so ubiquitous, that it can often be left behind by shiny newcomers on the a.m. scene. Sadighi smartly began wholesaling her burritos early on, allowing coffee shops and other vendors to sell her Rico Suave creations themselves for a fee. Every morning, in many corners of the county and beyond, diners wake up to score a Rico Suave for themselves, en route to wherever the day takes them.
eaterla violetcriMEs Crossing now to our LA correspondent….thoughts? I’m plotting a trip and can’t waste a meal….
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.