Sabores de Mi Baja has returned with a new episode. On this occasion, Chef Danny Betancourt went to Maglen Resort in Valle de Guadalupe; in the place where he was staying at, he was surrounded by oak trees that were more than 100 years old. It was in this vineyard where Chef Danny cooked his great recipe.

This episode’s recipe was steak and eggs, a very famous breakfast with very different varieties across many of the restaurants in the state. The ingredients for this dish are:

• Steaks
• Bacon
• Egg
• Butter
• Milk
• Cilantro
• Red bell pepper
• Garlic
• Fresh oregano
• Apple vinegar
• Olive oil
• Bread

Danny started by putting the marinated meat on previously lit charcoal. He also added the bacon slices to grill them and a pan so that it could begin to heat up. While this was being cooked, he made a mix of scrambled eggs with two eggs, whole milk, and a little bit of sea salt. Chef Danny emphasized that he prefers using this type of salt because it is natural and enhances the flavors, and doesn’t make the food too salty.

This mix was poured into the pan with a little bit of olive oil and butter (the olive oil prevents the butter from burning). When it finished cooking, Chef Danny stated that he always looks for the ideal consistency of the scrambled eggs so that they have a lot of air and become creamy. He also added two pieces of bread on the grill, which were lightly toasted.

After this, Chef Danny created a chimichurri style salsa to put some dressing on the meat. This dressing has coriander, garlic, and fresh oregano, all finely cut, red bell pepper in small slices, scallions, apple vinegar, and olive oil.

For this dish’s presentation, Chef Danny put the egg and bacon together and the meat with a little bit of chimichurri style sauce on the plate, and toasted bread next to it. This dish was served with a beermosa made out of Baja Californian craft beer and sparkling wine. The beer filled ¼th of the glass, and the sparkling wine filled it until ¾ths of the glass were filled.

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