DOCSLIB.ORG

House of Mexican Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
House of Mexican Cuisine House of Mexican Cuisine 89 W El Camino Real Mountain View, CA 94141 T: 650-625-8674 F: 650-625-8384 Breakfast served from 7:00 AM – 11:00 AM Breakfast (Desayuno) American Favorites Two Eggs, Bacon (4) or Sausage (4), Hash Browns & Toast 7.00 One Egg, Bacon (2), Hash Browns & Toast 5.50 Two Eggs 6.50 Steak, Two Eggs, Hash Browns & Toast 11.75 Two Eggs, Hash Browns & Toast 5.00 One Egg, Hash Browns & Toast 4.50 Two Eggs, Ham or Linguica, Hash Browns & Toast 7.35 Scrambled Eggs, Diced Ham, Hash Browns & Toast 6.95 Pancakes, Waffles, and French Toast Stack of Buttermilk Pancakes (3) 4.85 Short Stack (2) 3.95 Short Stack and Two Eggs 5.75 Pancake Sandwich (Ham, bacon, or sausage with one egg and 2 pancakes) 6.55 Pigs in a Blanket (3 sausages wrapped in delicious pancakes) 6.55 Waffle 3.95 w/2 eggs 5.25 w/2 eggs and 2 bacon or sausage 6.55 Waffle (Banana or strawberry with whipped cream) 5.75 Three Pieces of French Toast 5.55 Two Pieces of French Toast 4.55 Two Strips of Bacon, One Egg & Once Piece of French Toast 4.55 Three Pieces of French Toast & Two Eggs 7.25 Breakfast Side Orders Ham, Linguica, Bacon, Sausage, or Chorizo 3.95 Steak 6.50 Hash Browns 2.50 One Egg 1.50 Two Eggs 2.50 English Muffin 1.85 Toast 1.65 Oatmeal 3.50 Bowl of Fruit 4.00 Rice & Beans (Rice Only 1.50)(Beans Only 1.50) 3.00 Desayuno Served w/ rice, beans, or hash browns Chilaquiles (crispy corn tortillas in tomato sauce mixed with eggs ) 6.95 Rajas a la Mexicana (Pasilla chiles, potatoes, eggs, and onions) 7.00 Huevos con Chorizo (Mexican Sausage and eggs) 7.50 Huevos con Jamon (Ham and eggs) 7.50 Huevos con Nopales (Cactus, eggs, tomatoes, and onions) 6.95 Huevos Rancheros (Two tortillas, two eggs, topped with special sauce) 6.95 Huevos a la Mexicana (Eggs mixed with tomatoes, onion, and jalapenos) 6.95 Steak Ranchero (Steak, onion, tomatoes, and fresh jalapenos) 9.30 Chorizo con Papas (Mexican Sausage with potatoes) 6.95 Taco Charro (One taco, choice of meat with two eggs) 7.35 Menudo (Served Saturday and Sunday Only) 8.75 Omelets Served with Hash Browns and Toast Omelets a la Mexicana (Tomatoes, onions, cheese & fresh jalapenos) 6.95 Cheese Omelet 6.35 Denver Omelet (Ham, bell peppers, onions, and American Cheese) 7.45 Ham and Cheese 7.35 Veggie (Bell peppers, onions, tomatoes, avocado, mushrooms, cheese) 7.75 Special Express (Bacon, onions, mushrooms, cheese, and avocado) 8.00 Linguica (Bell Peppers, onions, American cheese, and mushrooms) 8.85 Breakfast Burritos and Sandwiches Made with choice of filling, eggs, cheese, salsa, and hash browns Bacon, Ham, Chorizo, Linguica, Sausage or Beef 6.75 Bean or Nopal (Cactus) 5.95 Shrimp 7.95 Served with hash browns or French fries Sandwich Vaquero (Eggs, bell peppers, cilantro, and cheese on a bagel) 6.25 Ham Sandwich (Ham, cheese, lettuce, tomato, on a sourdough roll) 6.25 Kid’s Menu Bean and Cheese Burrito 3.95 Taco (Choice of Meat and Cheese) 2.75 Burrito (Choice of meat with bean and cheese) 5.75 Cheeseburger and Fries 5.25 Cheese Quesadilla (corn or flour tortilla) 3.50 Chicken Nuggets with Fries 5.50 Cheese Enchilada 3.00 Enchilada (Beef or chicken with cheese) 3.00 Chicken Tamale 3.00 French Fries 3.25 Beverages Fresh Squeezed Juice (orange, carrot, or mixed) 4.95 Chocolate Milk 3.00 Hot Chocolate 3.00 Coffee 2.00 Hot tea 2.00 Milk 12 oz 1.50 16 oz 2.00 Soft Drinks ( Coke, Diet Coke, Sprite, Fanta, Lemonade, Iced tea, Ginger Ale Mineral Water) 1.95 Aguas Frescas (Traditional Mexican drinks) 3.00 Horchata (Rice Water) Melon (Cantaloupe) Sandia (Watermelon) Pina (Pineapple) .
Load more

Recommended publications
  • Master List - Lectures Available from Culinary Historians
    Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning ​ "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the ​ Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast ​ in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, ​ inns, taverns and cabarets sold food that was varied and sometimes even sophisticated.
    [Show full text]
  • BREAKFAST Served 24 Hours Traditional Club Breakfasts*
    BREAKFAST Served 24 hours Traditional Club Breakfasts* Served with hash browns and your choice of toast, English muffin, piping hot blueberry or lemon-cranberry muffin, or toasted bagel with cream cheese. Substitute Egg Beaters or egg whites for $2.25. COUNTRY STYLE HAM AND EGGS .....................................$16.95 16 oz. flame-broiled bone-in ham steak, served with three farm fresh eggs TURKEY SAUSAGE AND EGGS ...........................................$13.95 Served with hash browns and choice of toast or muffin BACON or SAUSAGE or CANADIAN BACON AND EGGS ..$13.50 Three farm fresh eggs served with your choice of four slices of bacon, three sausage links or three slices of Canadian bacon NEW YORK STEAK AND EGGS ..........................................$19.95 SOUTHERN FRIED STEAK AND EGGS .................................$16.95 Our delicious breaded country fried steak covered in country sausage gravy, served with 3 farm fresh eggs cooked any style Peppermill Breakfast Favorites* WESTERN FRUIT PLATE .......................................................$15.95 Accompanied by fresh banana-nut bread and Peppermill’s creamy marshmallow sauce EGGS BENEDICT ...............................................................$14.95 3 poached eggs on grilled Canadian bacon and toasted English muffin, topped with Hollandaise sauce, served with hash browns GRANOLA AND YOGURT PARFAIT ......................................$10.25 Layers of low fat yogurt, seasonal fruit and granola CHORIZO AND EGGS .......................................................$13.95 Delicious spicy Mexican sausage scrambled into three farm fresh eggs, served with refried beans and warm flour tortillas BISCUITS AND GRAVY .........................................................$8.95 Freshly baked biscuits smothered in country sausage gravy JOE’S SAN FRANCISCO SPECIAL .......................................$13.95 Traditional classic of scrambled eggs with spinach, onion, ground beef and sausage, seasoned and served on crispy hash browns and topped with a golden cheese sauce.
    [Show full text]
  • Mundelein Is Best Known for Its Numerous Independently Owned and Operated One- Of-A Kind Restaurants As Well As Popular Family Restaurants
    Mundelein is best known for its numerous independently owned and operated one- of-a kind restaurants as well as popular family restaurants. For your convenience and quick reference, here is a listing of Mundelein restaurants. This information is also available on Mundelein’s handy mobile app—available for a free download on Google Play or the Apple App Store. MUNDELEIN RESTAURANT MAP Brand Promise Mundelein will be Central Lake County’s premier location for entrepreneurs and known as a welcoming community. M U N D E L E I N www.mundelein.org RESTAURANT GUIDE Name Address Location Phone Website Description Alef Sausage & Deli 354-356 Townline Rd. SC 847-566-0008 www.alefsausage.com Homemade sausage and deli meats Arby’s 520 Townline Rd. SC 847-837-2370 www.arbys.com Roast Beef, sandwiches, salads AREA General Store 18 E. Park St. DT 847-393-7519 - Coffee shop Azteca Restaurant 346 N. Seymour Ave. DT 847-566-0001 www.aztecarestaurante.com Mexican cuisine Baskin Robbins 346 N. Lake St. DT 847-949-4411 www.baskinrobbins.com Ice Cream Baskin Robbins 722 S. Route 83 MM 847-566-6500 www.baskinrobbins.com Ice Cream Bill’s Pizza & Pub 624 S. Lake St. DL 847-566-5380 (pizza) 847-566-6508 (pub) www.billspizzapub.com Pizza, sandwiches, salads Carnitas Don Chuy 700 Diamond Lake Rd. DL 224-433-3889 www.carnitasdonchuy.com Authentic Mexican cuisine Blue House Korean BBQ 1484 Townline Rd. BC 847-566-4200 - Korean cuisine Bosacki’s Home Brew 610 E. Hawley St. DT 224-778-5400 www.bosackishomebrew.com Microbrewery Burger King 1520 S.
    [Show full text]
  • Soup at the Distinguished Table in Mexico City, 1830-1920
    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
    [Show full text]
  • Traditional Mexican Cuisine and Tourism: New Meanings of Heritage Cuisine and Its Sociocultural Implications
    En HENRIQUES, CLÁUDIA, MOREIRA, MARIA CRISTINA y CÉSAR BITTENCOURT, PEDRO, Tourism and History World Heritage Case Studies of Ibero-American Space. BRAGA (Portugal): Interdisciplinary Centre of Social Sciences, Unive. Traditional Mexican Cuisine and Tourism: New Meanings of Heritage Cuisine and Its Sociocultural Implications. DE JESUS CONTRERAS, DANIEL y THOME-ORTIZ, HUMBERTO. Cita: DE JESUS CONTRERAS, DANIEL y THOME-ORTIZ, HUMBERTO (2016). Traditional Mexican Cuisine and Tourism: New Meanings of Heritage Cuisine and Its Sociocultural Implications. En HENRIQUES, CLÁUDIA, MOREIRA, MARIA CRISTINA y CÉSAR BITTENCOURT, PEDRO Tourism and History World Heritage Case Studies of Ibero-American Space. BRAGA (Portugal): Interdisciplinary Centre of Social Sciences, Unive. Dirección estable: https://www.aacademica.org/humberto.thome.ortiz/34 Esta obra está bajo una licencia de Creative Commons. Para ver una copia de esta licencia, visite http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es. Acta Académica es un proyecto académico sin fines de lucro enmarcado en la iniciativa de acceso abierto. Acta Académica fue creado para facilitar a investigadores de todo el mundo el compartir su producción académica. Para crear un perfil gratuitamente o acceder a otros trabajos visite: http://www.aacademica.org. © CICS.NOVA.UMinho 2016 You can find this publication freely available at: www.lasics.uminho.pt/ojs/index.php/cics_ebooks/issue/view/212 Book Title Tourism and History World Heritage – Case Studies of Ibero-American Space Citation Henriques, C., Moreira, M. C., César, P. A. B. (Eds.) (2016), Tourism and History World Heritage – Case Studies of Ibero-American Space, Interdisciplinary Centre of Social Sciences – University of Minho (CICS.NOVA.UMinho) Disclaimer This e-book contains chapters by many authors.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Mexican Cuisine - from the Maya to Mcdonalds
    University of Texas Rio Grande Valley ScholarWorks @ UTRGV History Faculty Publications and Presentations College of Liberal Arts 6-2014 Mexican Cuisine - From the Maya to McDonalds Irving W. Levinson The University of Texas Rio Grande Valley, [email protected] Follow this and additional works at: https://scholarworks.utrgv.edu/hist_fac Part of the Food Science Commons, and the History Commons Recommended Citation Levinson, Irving W., "Mexican Cuisine - From the Maya to McDonalds" (2014). History Faculty Publications and Presentations. 44. https://scholarworks.utrgv.edu/hist_fac/44 This Article is brought to you for free and open access by the College of Liberal Arts at ScholarWorks @ UTRGV. It has been accepted for inclusion in History Faculty Publications and Presentations by an authorized administrator of ScholarWorks @ UTRGV. For more information, please contact [email protected], [email protected]. MEXICAN CUISINE – FROM THE MAYA TO MCDONALD’S Good afternoon – I’m pleased that you’ve offered me another invitation to spend some time with you and today’s topic will be very different that the previous one. Last time, we talked about México’s political and economy history. Now, we shift to the more filling topic of Mexican cuisine. The food a people place on their tables tells us much about their history and their culture. In México, we have two very different traditions of cooking that came together gradually during the past hundred or so years. The traditions were those of the Spaniards on the one hand and of the Indians and mestizos who comprised the majority of Mexicans during the colonial era.
    [Show full text]
  • Classic Eggs Benedict with Smoked Ham…14.5 Sierra
    CLASSIC EGGS BENEDICT DUCEYS SPECIAL…15.5 WITH SMOKED HAM…14.5 2 Pancakes | 2 Eggs | 2 Sausage | 2 Bacon Served with your choice of Hash Browns, Served with your choice of Hash Browns, House Potatoes, House Potatoes, Fresh Fruit or Sliced Tomatoes Fresh Fruit or Sliced Tomatoes COUNTRY SPECIAL…15.5 SIERRA EGGS BENEDICT …15.5 2 Biscuits and Gravy | 2 Eggs | 2 Sausage | 2 Smoked Ham | Spinach | Tomatoes | Bacon Mushrooms | Onions | Bell Peppers Served with your choice of Hash Browns, House Potatoes, Served with your choice of Hash Browns, Fresh Fruit or Sliced Tomatoes House Potatoes, Fresh Fruit or Sliced Tomatoes CALIFORNIA OMELET…14.5 Bacon | Spinach | Tomato | Jack + Cheddar TWO EGG BREAKFAST…13 Cheese | Crushed Avocado With choice of Bacon or Sausage Served with your choice of Hash Browns, Served with your choice of Hash Browns, House Potatoes, House Potatoes, Fresh Fruit or Sliced Tomatoes and Toast Fresh Fruit or Sliced Tomatoes and Toast HAM AND CHEESE OMELET…13.5 Smoked Ham | Jack + Cheddar Cheese HAM AND EGGS…15 Served with your choice of Hash Browns, Served with your choice of Hash Browns, House Potatoes, House Potatoes, Fresh Fruit or Sliced Tomatoes and Toast Fresh Fruit or Sliced Tomatoes and Toast DENVER OMELET…14.5 Smoked Ham | Tomatoes | Onion | Bell CHICKEN FRIED STEAK AND EGGS…15 Peppers | Jack + Cheddar Cheese House-Made Bacon +Sausage Gravy Served with your choice of Hash Browns, Served with your choice of Hash Browns, House Potatoes, House Potatoes, Fresh Fruit or Sliced Tomatoes and Toast Fresh Fruit or Sliced Tomatoes
    [Show full text]
  • Enjoy Your Breakfast & Brunch!
    Enjoy Your Breakfast & Brunch! Phone: 856-784-2800 Open “ASK ABOUT OUR 6am - 11pm Daily REWARDS PROGRAM” 1378 Little Gloucester Road Gloucester Township, New Jersey 08021 www.LampPostDiner.com BEVERAGES, SPECIALTY COFFEES & SHAKES LACAS HOT COFFEE (Free Refill) 1.95 MOCHA LATTE 3.25 LACAS ICED COFFEE 2.25 HOT CHOCOLATE WITH WHIPPED CREAM 2.50 MILK 2.95 HERBAL SPECIALTY TEA 2.25 CAPPUCCINO 3.25 LACAS HOT TEA OR DECAF HOT TEA 1.95 SINGLE SHOT OF ESPRESSO 2.50 PEPSI FOUNTAIN SODA (Free Refill) 2.25 DOUBLE SHOT OF ESPRESSO 3.50 MILKSHAKES 4.95 LATTE 3.25 VANILLA LATTE 3.25 Vanilla • Black & White • Chocolate • Strawberry FRESHLY BREWED ICED TEA 2.25 FRUIT JUICE 3.50 (16 oz) • 2.50 (10 oz) Orange • Tomato • Pineapple • Cranberry • Apple • Prune • Grapefuit • V-8 GREEK YOGURT & CEREALS LOADED GREEK YOGURT with honey, walnuts, dried cranberries and cinnamon 5.95 *Greek yogurt is healthier because it has 40% less sugar, 38% less sodium, and 2 times the amount of protein than traditional yogurt GREEK YOGURT & FRUIT PLATTER with honey, walnuts, dried cranberries and seasoned fruit 9.95 BOWL OF GREEK YOGURT (Plain) 3.95 FRESH CRISP CEREAL with milk bowl 3.25 • with banana 3.95 PIPING HOT OATMEAL with milk bowl 2.95 LOADED OATMEAL with cinnamon, walnuts, honey, and cranberries 3.95 OATMEAL with fruit 3.95 FRESH FRUIT CUP small 2.95 • large 4.95 THE LAMP POST BREAKFAST SPECIALS ALL THE BREAKFAST SPECIALS BELOW ARE SERVED WITH CHOICE OF 7 OZ. FRUIT JUICE, TOAST AND BUTTER (UNLESS SPECIFIED COMPLETE) AND COFFEE OR TEA SUBSTITUTE FRUIT CUP INSTEAD OF HOME FRIES $1.75 EXTRA 1.
    [Show full text]
  • No Substitutions and No To-Go Orders Thank You!
    EGG BREAKFASTS BREAKFAST SPECIALTIES All egg breakfasts are served with your choice of potato (hashbrowns, • Mexicali Breakfast Melt* • country style potatoes or breakfast English muffin layered with chorizo sausage, fries), and toast (white, wheat, scrambled egg, cheddar jack cheese and an amazing sourdough, rye, English muffin, or chipotle pesto sauce. Served with your choice of Texas toast) breakfast potato. $9 • NY Steak and Eggs* • • Eggs Benedict* • 8oz NY Steak cooked to order, Two English muffin halves layered with ham, poached served with two eggs, potato and eggs and our savory hollandaise sauce. Served with toast choice $11 your choice of breakfast potato $8 • Chorizo and Eggs* • • Big Breakfast Burrito • 2 Grilled chorizo patties served Scrambled eggs, tomatoes, ham, sliced onion and with 2 eggs, potato and toast cheddar cheese inside our tomato basil tortilla choice, $8 served with choice of breakfast potato $8 • Bacon and Eggs* • • Country Fried Steak and Eggs* • Two eggs cooked to order, served Tender breaded country fried steak smothered in with 2 slices of bacon, potato and sausage gravy and served with two eggs, hashbrowns toast choice $7 or breakfast fries and toast. $11 • Sausage Links and Eggs* • • Biscuits and Gravy* • Two eggs cooked to order, served Two buttermilk biscuits smothered in country gravy with 2 sausage links, potato and and served with two eggs cooked to order. $6 toast choice $7 • Sausage Patty and Eggs* • Two eggs cooked to order, served with a gourmet sausage patty, potato and toast choice $8 • Ham and Eggs* • Two eggs cooked to order, served GRIDDLE FAVORITES with grilled ham, with potato and toast choice $7 • Pancake Breakfast • Two pancakes served with two eggs cooked to • Goldie’s Big Breakfast* • order, and choice of bacon, ham or sausage.
    [Show full text]
  • The Breakfast Club Introduction the Breakfast Segment Has Shown Impressive
    The Breakfast Club Introduction The breakfast segment has shown impressive March 2013 gains within the restaurant industry over the past few years, with key breakfast trends continuing to move into new and exciting territories. Lately, operators are offering everything from creative egg dishes and sandwiches to Mexican flavor fusions, all while keeping popular attributes like health and portability front and center. Tracking the Top Growing Breakfast Items Since 2008, the top five fastest-growing breakfast items are yogurt, frittatas, oatmeal, burritos, and huevos rancheros. Paying particular attention to menu items showing the most growth, it's evident that each one represents a sub- Menu Item Growth (’12 vs. ’08) trend in the industry—frittatas representing an overall push Yogurt 36% toward creative egg dishes; Frittata 31% yogurt and oatmeal representing Oatmeal 15% consumers' desire for healthful Huevos Rancheros 11% ingredients; huevos rancheros Burrito 11% and burritos representing an Sandwich 7% embrace of Mexican flavors. As Corned Beef Hash 6% more and more consumers look Benedict 5% for culinary innovation, more and Pancakes 4% more operators are introducing Ham & Eggs 3% these popular items at their French Toast 2% restaurants. Steak & Eggs 1% Egg Ingenuities on the Menu With items like frittatas, skillets, and benedicts showing significant menu growth since 2008, it's no surprise that operators are scrambling (pun intended) to come up with one-of-a-kind egg dishes. In fact, as the table above shows, egg variations beyond the usual omelet account for six of the top twelve menu items showing the most growth. Many family and fast-casual dining establishments rolled out unique egg dishes in the past year.
    [Show full text]