Huevos al gusto:

Poached and on top of lentils and brown rice with avocado, pureed roasted poblano, crema, and olive oil.


Fried with a basil leaf. The green underneath is Quintonil (amaranthus hybridus), an inexpensive leafy green abundent during rain season. A varietal of Amaranth, it is very nutritious and has a flavor similar to kale.


Topping a stew of bayo beans and chard with pumpernickel bread.

-Kenny