Breakfast machacha4/17/2023 The tortillas are best utilized in that breakfast classic, machacado con huevo. You can watch them being made through a glass window onto the kitchen while you wait for your food, and you can even grab a dozen or two to take home with you. In addition to making its own lovely, lardy beans and its own machaca, Los Corrales also makes its own flour tortillas in house. ![]() for breakfast - every day except Sunday - and stays open through lunch, although it's breakfasts that are the busiest and with good reason. (Yes, Los Corrales makes its beans with lard, but in the best possible way.) The little canteen attached to the factory opens each morning at 6:30 a.m. It's these Tex-Mex classics I love best, dishes rarely seen in Houston anymore in the same way that beans made with lard are also going the way of the dodo. Like a butcher shop with a burger joint attached to it, Los Corrales - the subject of this week's cafe review - has a tiny restaurant add-on where you can eat its machaca in a variety of dishes: machacado con huevo, of course, but also classics like aporreado and caldo norteƱo. And although you can pick up a few packets of the stuff yourself at stores like Mi Tienda or La Michoacan, it's more fun to eat it straight from the source. Los Corrales distributes its dried beef throughout the state, although it's primarily found in Houston. ![]() The family-run factory in the East End has been producing only two products since 1990: dried beef and shredded dried beef, both interchangeably referred to as machaca. If you've ever enjoyed machacado con huevo for breakfast in Houston, you've probably had machaca from Los Corrales.
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