Dinner

Mexican Salty Bread Pizza

As promised, here is a fun recipe to use with the Red Chicken posted last week!

Normally we use it for tacos or rice bowls, but when the Salty Bread Gods smile down on you, you change things up. As many of you know, Steven Michael is a wholesale baker at a local Rochester area bread bakery, Amazing Grains Bread Co. This particular bakery is known specifically for their absolutely AMAZING salty bread. I really can’t gush enough about this stuff, and I apologize to our readers outside of Rochester because you are seriously missing out. I (and pretty much everyone else) have been known to down an entire loaf on my own without even realizing it. In fact, the owners often joke about people coming in and ordering two loaves, one for the ride home and one to share with their families.

So, when Steven came home from work with two loaves of the good stuff (he’s one of very few people that can resist the salty temptation for a whole car ride), he knew exactly what to do with it – Mexican Salty Bread Pizzas! He turned it into garlic bread, loaded them up with Red Chicken and cheese, and threw them in the oven. The result was salty, garlicy, cheesy, taste bud heaven. Gullet stuffing commenced immediately. (On a side note, my bestie who proof reads all of these posts for me, hates when I say “gullet”. Challenge accepted!)

What is that one local food you just can’t get enough of? Tell us about it in the comments below!

Burrito Fresco

Sanibel Salsa – A Burrito Fresco Recipe

If you’ve been following along from the start, you know that Steven Michael and I used to own the best restaurant that has ever existed. Yes, I am fully aware that my opinion is biased, but it’s the truth. The food was incredible, everyone agrees, but the spirit of Burrito Fresco is what lives in our memories more than anything. We were a crew of misfits who came together so perfectly to create a place where everyone was accepted, coming to work was fun and we looked out for each other – in short, we were a family.

One story exemplifies this more than any other that I could share. One night after closing, someone kicked our door in and stole a jar of donations that we had been collecting for brain cancer research off of the front counter. When our crew heard that Steven Michael would be spending the night sleeping on the booth seat because we no longer had a door, they showed up with laptops, movies and snacks to stay the night with him. What could easily have been the lowest moment for our business, became one of the fondest memories we have.

It was the people that worked there that made Burrito Fresco what it was for us, and for our customers. We owe everything to them and will never forget the love they showed us during our time together. We shut our doors almost five years ago, and we still talk to many of them regularly. Before COVID, we were having yearly reunions to catch up and stuff our faces with Burrito Fresco food.

Steven Michael and I have guarded the restaurant recipes closely, as they are so personal to us and represent something amazing that we did together. Today, that changes. We plan to release restaurant recipes within this blog. Letting go is hard, but knowing that our food will once again be enjoyed by people is making us smile today.

Below you will find one of our best selling items straight from the Burrito Fresco menu, Sanibel Salsa. This sweet pineapple mango salsa pairs well with fish, pork, chips or just a fork (seriously, go to town). Just last night, Steven Michael added this to shrimp quesadillas and it was delicious. We couldn’t stock enough of it when we had salsa booths at local public markets, so we have no doubt you’ll love it!

If you’re reading this as a former Burrito Fresco customer, let us know what recipes you’re dying to know in the comments below or any of our social media platforms. We’ll be sprinkling restaurant recipes in throughout the blog, so make sure to subscribe via email so you get them right away!