The Food in My Beard

Birria Quesa Spring Rolls

A twist on birria quesa tacos, the tender flavorful meat is served in a crispy spring roll complete with the cooking liquid as a dipping sauce.

Slow cooked pork belly tossed with peaches, basil, chili, and sweet potato noodles.

Juicy burgers topped with manchego cheese, a spicy habanero chimichurri, grilled plantains, and chili garlic shrimp.

Bulgogi marinated lamb cooked down with gochujang and tomato paste to form a spicy bolognese sauce I am calling bulgognese.

Two thin chicken parmesan cutlets piled up on garlic bread and topped with spicy giardiniera.

Sausages in a bun topped with a cheesy spaetzle mixture, some caramelized onions, and fresh jalapeno.

A juicy burger topped with grilled peaches, arugula, and creamy burrata, served on ciabatta.

Bulgur wheat and chicken heavily seasoned with cinnamon, allspice, and honey, wrapped in a collard green, inspired by the book Dune

Fresh orecchiette made with semolina and oregano and cooked with roasted garlic paste, asparagus, and a little ground beef.

A Fried chicken sandwich on brioche smothered with a spicy sweet blackberry habanero honey and topped with basil and pickled red onions.

A big slab of charred broccoli on top of a double smash burger with lots of cheese and a horseradish sriracha mayo.

Waffles stuffed with all the ingredients of a Cubano Sandwich – ham, pork, pickles, and cheese, and served with a dijon maple syrup.