Photography by Romulo Yanes
The recipe for this take on the classic Mexican egg, bean, and tortilla dish—a favorite weekend breakfast of Mel Brooks—comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant.
Shallot and Pancetta Tortilla Crisps
Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.