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Food entrepreneurs have a new way to get started: “incubator” kitchens that lease space at reasonable rates. After hatching her business in San Francisco’s La Cocina incubator, Veronica Salazar of El Huarache Loco (huaracheloco.com) opened a Mexican restaurant serving dishes like this fajita-like alambre.More Fast Mexican Recipes

Food & Wine
January 2012

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Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.

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Serve With

Flour tortillas, avocado, cilantro, salsa and lime wedges.

Suggested Pairing

Nutty brown ale.

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