As I mentioned earlier, I’ve been on an avocado kick. I’ve made bacon egg avocado cups before and loved them. This time I thought of placing eggs directly into the avocado shell for another breakfast treat.
I liked how these looked. Warm avocado, egg, some salt and pepper for seasoning. You can scoop and eat it with a spoon.
The second stop on the Chula Vista food crawl was Pozoleria Dona Maria.
Thick crunchy tostada chips were served while we waited for our food. I love crunching on these.
Tostadas de Pata
Pink Candles at Ridgemont High wanted to try this, which is basically jellied cubes of chopped pork foot served on crunchy tostada chips. I think we all had mixed reactions, some liking it and some not. I’ve eaten pigs’ feet before, as it’s a common chinese dish but I’ve never been particularly fond of it, whereas my siblings love it. I thought I might prefer it more chopped up but felt the taste too strong. I only managed to eat about three cubes.