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About the Dish

  • Green Onion

    Green Onion

  • Jalapeño


  • Canned Tomatoes

    Canned Tomatoes

  • Spice Blend

    Spice Blend

  • Pinto Beans

    Pinto Beans

  • Lemon


  • Eggs


  • Flour Tortillas

    Flour Tortillas

  • Arugula



MISE EN PLACE Trim and thinly slice green onion, keeping whites and greens separate. Slice one inch off the tip of the jalapeño and chop it finely (this amount will yield a medium-heat sauce; use more or less as desired, and reserve the rest for another use). Halve and juice lemon. Remove and discard any heavy arugula stems, and tear leaves into bite-size pieces.
Make ranchero sauce: Place a small saucepan over medium heat; add 1 teaspoon olive oil. Add half of onion whites and jalapeño. Cook and stir until fragrant, about 30 seconds. Add tomato, half of spice blend and 1/8 teaspoon black pepper. Stir and bring to a simmer. Reduce heat to low, cover partially and cook 8 minutes, stirring occasionally. Taste and adjust seasoning as desired with kosher salt. Keep warm.
While sauce cooks, make refried beans: Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When hot, add remaining onion whites and remaining spice blend, stirring just until fragrant, about 20 seconds. Add beans and 1/3 cup water, stirring well. Reduce heat to medium-low. Use the back of a wooden spoon or spatula to mash beans; they should be a bit lumpy. Cook until they're thickened, about 4 minutes. If you prefer beans thinner, add a bit more water, 1 tablespoon at a time.
In a small bowl, whisk 2 teaspoons olive oil into lemon juice. Season to taste with kosher salt and black pepper.
Carefully crack eggs into a mixing bowl, taking care not to break yolks. Set a medium nonstick sauté pan with a lid over medium heat, and add remaining 1 teaspoon olive oil. When oil is warm, slide eggs into pan, and cover with a lid (covering the pan allows the eggs to steam and cook through quickly without burning the edges of the whites). Cook 2-4 minutes, depending on how well you like your eggs cooked.
Place 1 tortilla on each of 2 plates. Top each with half of the beans, 2 eggs and half of the ranchero sauce. Garnish with green onion greens. Divide arugula between 2 salad plates, and drizzle each with vinaigrette. Enjoy!