Andy Garcia's Chipotle Chorizo Especial

Here's another chorizo I'd like to see show up in South Florida's Mexican groceries. Garcia Foods Inc. produces Andy Garcia's Chipotle Chorizo Especial.

Andy Garcia's Chipotle Chorizo Especial

Andy Garcia started with $15, making barbacoa in his garage in 1956. Garcia would sell barbacoa from his truck.

Based in San Antonio, Texas, the company's products are now standards in Texas grocery meat sections and they are marketing across the Southwest and into Mexico. They have ambitions of selling nationally and I  wish them success.

Time for breakfast!

I started with a couple of fatty-patty homemade tortillas and several store-bought thin white corn tortillas. The store-bought stuff I leave on a comal pan on a very low heat so they will dry out but not burn.

I chop onion, poblano and tomato. Then I put a link of Garcia chorizo in a hot skillet and break it down and stir. This is a standard 'huevos a la Mexicana' but with a little chorizo mixed in.

lightly grill the veggies with the chorizo, always keeping your heat low so the chorizo doesn't burn and the veggies don't overcook. Toss in the scrambled eggs (removing the yolk, if you're concerned about cholesterol).

I tear up the dried out tortillas and layer them on the bottom so I can use them like scooper chips. Heap the rest on top and sprinkle some cotija cheese over it. Again, no salt; the chorizo and cheese are salty.

I had a ripe avocado handy, so I scooped some out and placed it on the side.

What I have is a slightly salty, buttery breakfast meal with plenty of protein and a rich mix of produce from the crisper. You barely need a fork, but I kept one handy.

Buen provecho!