Breakfast Burritos and Churros at Lopez Bakery

Last Saturday I ate something attempting to pose as a breakfast burrito. A small, round piece of plain sausage was layered with an egg and wrapped in its entirety in some kind of crunchy tortilla. It was a complete disappointment and I vowed that amends must be made for this sad excuse of a burrito, preferably in the form of a really good breakfast burrito from some place that knows what they are doing!

Thus, Scott and I ventured down to Lopez Bakery today.  Lopez Bakery specializes in the kind of excellent baked goods I used to stock up on during visits to Mi Tierra in San Antonio; plus, I read their breakfast burritos were the real deal.

                     

Turns out whoever wrote that review knew what they were talking about. Lopez Bakery does the breakfast burrito right. Both the chorizo and potato burritos came wrapped in soft tortillas and were accompanied by some chips and salsa. My only wish was that they were larger, so I could consume more of their goodness at once!

In addition to breakfast burritos, you can also get breakfast plates, which include huevos rancheros and the like. We may have to try some of those on another visit, but today we were all about the burritos. And the pastries. I stocked up on galletas and churros, which are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar. (I'm actually munching on some now, with a cup of super strong coffee!)   

                        

                        

After leaving Lopez Bakery, we swung by the Milwaukee Art Museum for a look at the new Pissarro Exhibit, open through September 9. The Lakefront Festival of the Arts was also going on, but we skipped it in favor of hitting the East Side Market on the way home.  I had hoped to catch the battle of the chefs but we arrived a little too late. Guess we will have to catch the next match up, which occurs June 30.

Meanwhile, I have to jet.  We're having people over for a cookout tomorrow and I have to get this place clean and whip up some jerk paste for the chicken. Summer is definitely in full swing.

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Lopez Bakery
1100 W. Historic Mitchell St.
(414) 672-1830

Comments

[Jim]

Let's get the recipe for the Jerk paste.

[Audra]

Jerk Paste:

•3 Tblsp. dark rum
•2 Tblsp. Water

•2 to 4 Scotch bonnet chiles or habanero chiles w/ seeds, chopped
•3 garlic cloves, peeled and chopped
•1 small yellow onion, quartered
•4 or 5 green onions, chopped
•4 quarter-sized pieces of fresh ginger, peeled and chopped
• 1/4 cup chopped fresh cilantro
•2 Tblsp. Vegetable oil
•1 Tblsp. Allspice
•1 Tblsp. Dried thyme
•1 Tblsp. Cinnamon
•1/2 Tblsp. Nutmeg
•1 tsp. ground pepper
•1 tsp. salt
•1/4 c. dark brown sugar
•2 Tblsp. Vinegar
•1/2 cup ketchup
•1/4 cup soy sauce
•1/4 cup fresh lime juice

Boil rum and water for about three minutes. Pour rum mixture into blender or food processor and add remaining ingredients. Blend well.

Suggested marinating times: Whole chicken, 3 to 4 hours, chicken parts 2 to 4 hours, pork chops or pork tenderloin, 2 to 4 hours.