1Turn on the broiler. Cut the rolls in half and broil for 30 seconds on each side to toast. Press down to flatten. Set aside.
2Add oil to a large skillet and cook the chorizo on medium high until done. Crack in the 4 eggs and break up the yolks stirring through the chorizo until eggs are done. Set aside.
3Spread refried beans onto each piece of bread. Sprinkle queso fresco on top and place back in broiler until cheese is melted. Remove and top with the egg-chorizo mixture and avocado slices. Top with the two salsas and sour cream. Sprinkle with jalapeño slices and chopped onion.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Take avocado beyond guacamole when you turn them into those delightful combinations. With a mild and creamy texture, avocado is wonderful when paired with fresh mango, strawberries and citrus. Learn how to make all three with ease.