It tastes way better than it looks, trust me. If this were truly going to make the Halloween menu as a special with a little more refinement, maybe we'd call it 'something with the exorcist sauce,' ooh. Please welcome Gilbert Arangure, our new sous chef at the King St. restaurant. He is Mexican, and so I told him of my childhood memory of my neighbor, Mrs. Reyes, feeding me a freshly made flour tortilla and simply eating it with fresh butter - hot off the griddle. Wow, that moment resonates in my memory. So I asked him to make me tortillas for menu development. Sonny was working on a stew of long beans, eggplant, and tomatoes and I told him not to make pinacbet, a Filipino vegetable dish. He added okra to this and it came out really good. I made a broth from Sonnys caldo verde, added fresh avocado, spinach, cilantro, toasted cumin, chili water, green onions, and a good amount of edamame to flavor and thicken the broth, which already had a lot of kale in it. I asked Sonny what he wanted to eat it with it and he said a burrito. So with the flavor profile already going Mexican, I didn’t intend to do that. Instead, Gilbert fried two eggs, we heated up some kalua pig, built this on top of the flour tortilla with the pig, the vegetables, the eggs, and poured the green sauce all over the top and drizzled with a little sriracha. I would eat this in a heartbeat over at the Pineapple Room for breakfast. Edamame broth-turned-Mexican-turned-breakfast.
