Chef Diego Bolanos from Taco Guild prepares a variety of brunch items

Lobster Avocado Toast Recipe

Ingredients;
-2 slices house-made bread
-3 oz guacamole
-1 tsp red pepper flakes
-1 tsp cotija cheese
-3 oz lobster meat
-1 oz habanero butter
-3 oz pico de gallo
-½ white wine
Sides;
-4 oz papas bravas
-2 oz fruit
-⅛ oz micro intensity mix
For Benedict;
-2 eggs
- 4 oz hollandaise sauce

Procedures;

1. Place the bread in the boiler from 1-7 oclock for 7 minutes and rotate in from 11-5 for another. Repeat on the other side
2. In a sautee pan, medium heat place the lobster with habanero butter and sautee for about 1 min, making sure the lobster is well covered in the batter
3. Add wine and pico de gallo and sautee for 2 more minutes. This is going to poach the lobster, be careful not to overcook it
4. While the sautee lobster is cooking, take the bread and scoop 1 ½ oz of guacamole and spread on each slice covering from H to H. Sprinkle with cotija and pepper flakes
5. On a long rectangle plate, place the avocado toast on a 45 degree angle from the left side of the plate. Place the potatoes next to it and the food on the right side of the plate
6. Place equally the lobster on each avocado on each avocado toast and garnish with micro intensity

For Benedict;
7. Cook two poached eggs medium, place them on the center of each avocado toast on top of the lobster and garnish 1 ½- 2 oz each of hollandaise sauce. Finish presentation with micro intensity mix

Fried Tamale Egg Benedict

Ingredients;
-2 each tamales
-2 oz cubano pork
-2 oz ham
-1 oz swiss cheese
- 2 each eggs
-4 oz papas bravas
-2 oz fresh fruit
-2 oz Taco Guild Dijon Hollandaise Sauce

Procedures;
1. Place two tamales in the frier and let them cook for about 2 minutes. When they’re ready, place them on the flat top to allow the oil to drain.
2. While the tamales are cooking, poach 2 eggs medium
3. On a big rectangle plates, place the two tamales on an angle of 45 degrees, make dimples in the center of the tamale and place the cubano meat, swiss cheese on top of cubano forming a bowl to place the poached eggs.
4. Next to the tamales, place the papas bravas and garnish with sriracha aioli and cilantro

For more information call 602-264-4143 or visit www.tacoguild.com