Breakfast Tacos

I’ve made these almost everyday for two weeks

I’ve been making up for lost time and using my cast iron pan twice a day for two weeks. Out there I am thinking about that picture I wished I hadn’t seen or the tax I need to pay or the age that I’ll never be again but in that pan there are layers of breakfasts and lunches and dinners that I’ve been taking comfort in.

The routine of making breakfast before work is often lost on me in favour of snoozing my alarm or scrolling TikTok or trying to exercise or the bacon and egg sandwich from Franco’s. Recently these tacos have been getting me out of bed, a reminder of the breakfast hash we’d make at home in Vancouver. Last night I spoke to Ky and she said she lay on the floor in my room even though really it’s her room (even though really it’s Lennon’s room) and so I lay on the floor in my room too.

She would like these tacos because I’ve accidentally made them vegan (minus the Kewpie) for the sole reason that I’m trying not to go to a grocery store every time I have a craving or a specific idea of what a meal should look like. Instead these tacos are examples of what fridge leftovers can do – the three potatoes that have been in your veg drawer for two months, the seemingly never ending supply of kale, the half a pepper you forgot about.

I will not say they’re authentic (they’re not) but I cannot stress the quality and deliciousness of Cool Chile’s tacos (I’ve been a CC Stan since starting this newsletter). You can find them online or in some v fancy convenience stores – of course you can use flour tortillas from the supermarket as well!