Back in October I created a breakfast sandwich called the Filipino Elvis. It consisted of Lily’s Peanut Butter and bananas on toasted péigēn miànbāo, or “bacon bread,” from New Fully Bakery. Sadly that Elmhurst bakery no longer makes the wedge of spiral bread filled with bacon and slightly sweet pork floss. The sweetness of the Filipino peanut butter and the smokey, salty bacon and sweet pork floss made for a great start to the day.
I’ve been eating bananas and Lily’s on white toast for breakfast for months, but it’s just not the same sandwich as the Filipino Elvis. And then I came across some Bolivian beef floss, and thus was born the Bolivian Elvis. The crunchy salty strands of meat play very well with the banana and peanut butter. They also make a great topping for congee, another of my favorite breakfasts.
By now you’re probably wondering where I happened upon Bolivian beef floss. First of all I should point out that it’s called charquekan. It’s made from beef that’s dried for three days, boiled, beaten with a mallet until it frays, and finally crisped up in a hot pan. I owe this discovery to fellow food nerd and ace Instagrammer snackwithsue who turned me on to Puerta Del Sol, a Bolivian restaurant in Woodside this past weekend.
The restaurant’s owner Jose Sanchez told us that Bolivians from as far away Virginia come to at the delicacy. It is a veritable mountain of meat floss atop hominy corn kept company by two hard boiled eggs, two wedges of quesillo cheese, and a potato. I enjoyed the dish but there was so much of it, that I took the better part of the plate home. Somehow, I knew I’d find a use for it. I’m glad my hunch was right!
Puerta Del Sol, 67-03 Woodside Ave., Woodside, 718-685-2087
Delicias Caleña No. 2, a tiny bakery whose awning proclaims “100% Colombiano,” is wedged between a North Indian and a South Indian restaurant in a part of Jackson Heights better known for halal butchers and Tibetan momo parlors than Colombian bakeries. It’s the type of spot I love to duck into in the morning for a cup of coffee and a buñuelo—the golden fried cheesy orb—or, if I’m feeling a bit hungrier an arepa con queso and a hunk of chicharron. The subject of today’s post isn’t Colombian breakfast though, it’s American breakfast. One that’s near and dear to the heart of New York City folks, the bacon egg and cheese sandwich.
“It’s the best,” my buddy Jeff Orlick, who lives just down the street has been telling me for years. “They make the bread and they deep fry the bacon.” Soggy bacon has turned me more into a sausage and cheese man, so after having lunch around the corner from Delicias with Jeff last week I made a point to finally try this sandwich.
I was prepared to be disappointed for I’m well aware that in this age of Instagram and a constant hunger to feed the interwebs the very best X, expectation often far exceeds reality. All that said it was actually the best bacon egg and cheese I have eaten in Jackson Heights, and certainly the best one from a Colombian bakery.
Perhaps it was the fact that eggs were scrambled, and the bacon was crispy, and the fresh roll definitely played a huge part. More likely though it was the novelty of finding the sandwich in such unfamiliar surroundings. I may just have another for lunch today. For the record, my favorite sausage and egg breakfast sandwich remains Maialino’s spendy cotechino on a pecorino biscuit. Delicias Caleña No. 2, 35-68 73rd St, Jackson Heights
Breakfast is usually a simple affair at Chez Joe. A strong cup of coffee with a sweet Chinese bun and perhaps a banana works just fine. The other day though I paired my potassium booster with a savory Chinese bread, péigēn miànbāo, the infamous “bacon bread,” from New Fully Bakery. The wedge of spiral bread is filled with a double dose of pork in the form of salty, smokey bacon and slightly sweet pork floss.
On that particular morning said spiral was getting stale, so I warmed it up in the toaster oven. Then I remembered I had a jar of sweet Lily’s Filipino peanut butter. Thus was born the Filipino Elvis sandwich. It was a salty sweet, and, I suppose marginally healthy way to start the day. Since I now live around the corner from New Fully I’ve begun to wonder if they’ll sell me a whole loaf and whether I should make a gigantic bacon bread grilled cheese.
Before touring the countryside in a vintage bus, I enjoyed a traditional Japanese breakfast.
I recently took a whirlwind trip to Japan where I visited Tokyo, Hakata, Kurume, and perhaps my favorite destination of all the charming town of Hirokawamachi in the space of four days. The trip was organized by my good friend Kazuko Nagao, the Okonomiyaki Queen of NYC, and sponsored by the local government of Hirokawamachi. I’d like to thank the the Hirokamachi Board of Tourism for their gracious hospitality!
After seeing posts of my onigiri breakfasts in Tokyo, my good friend Stanford had encouraged me to try a traditional Japanese breakfast so I was glad to start day two of my Hirokawamachi adventure with just such a repast, prepared by Chef Kodai Nishizaka at Hirokawa Sato Cafe. It’s not on the regular menu, but Nishizaka-san prepared it especially for us that morning. It consisted of rice, homemade miso soup and cool tofu accompanied by grilled salmon, bean sprouts, tamago, and pickles. Along with a bright cup of green tea, the light meal was a great way to start the day.
Our destination as seen from the window of our ride for the day.
After breakfast I stepped outside and marveled at the green and beige 1965 retro bus. Every year during the last two weekends of November, the local tourism board provides free shuttle service for Taibaru Icho Meguri, or ginkgo leaf peeping using the vintage vehicle. Soon we met Kaoru Miyamoto, our driver who was clad in a snazzy chauffeur’s uniform. He’s one of only two men in town who can wrangle the 1962 manual steering schoolbus. Normally, it’s packed with leaf peepers, but that day our crew of four were the only folks on the field trip. “Sit up front next to the driver Joe-san,” Sakata-san instructed, so I did. We were soon on our way south to the golden grove of ginkgos. (more…)
Bacon and pork floss, part of a complete breakfast!
For a long time flaky pork pies, char siu bao, and sandwiches of pork floss with whipped buttery spread have comprised the holy trinity of porky breads available at Chinese bakeries in Queens. I’m happy to report the existence of a fourth: bacon bread. Yes you read that right, bacon bread. My admittedly unscientific survey of Chinese bakeries in Queens reveals that this marvel is available at only one shop, New Fully Bakery in Elmhurst.
A peek inside the burnished brown stromboli like wedge coated in sesame seeds reveals a spiral of American bacon interspersed with its Chinese cousin, pork sung. The fluffy slightly sweet bread has a nice salty kick from the bacon and filaments of pork floss. Along with a cup of sweet instant Malaysian coffee it makes for a decadent breakfast. New Fully’s meaty spiral is the savory answer to the over top chocolate croissant from Andre’s Hungarian Bakery. Not a bad deal at all for $1.60.
Incidentally, the Chinese name péigēn miànbāo means quite literally “bacon bread.” If the first word sounds like a transliteration that’s because it is. I suppose it is a good thing that the bakery is a few subway stops away from my house. If I could get away with it, I’d eat this bread for breakfast every day. Then again I could always buy an entire loaf . . .
Behold, the mighty Tortas Chivas, CDMX’s answer to the NYC breakfast sandwich.
“They’re all pretty big,” I said to two recent guests on a World’s Fare Eating Along the 7 food tour. We were about an hour into our trek and had already enjoyed delicacies from Joe’s Steam Rice Roll and Soybean Chen and had just arrived at Tortas Neza, which specializes in comically huge Mexican sandwiches. I was doing my best to steer the two ladies toward a carnitas taco, but l knew they really wanted a sandwich.
The gargantuan 7-ingredient Tortas Puma named for the owner’s favorite Mexican soccer team was out of the question. So I scanned the roster of 20 creations, each named for a different team, and settled on the Chivas, which listed only three ingredients: huevo, quesillo, and chorizo.
As Galdino “Tortas” Neza prepared the sausage omelet on the plancha I told the guests it represented just one component of his biggest sandwich. “We can handle this one, it’ll be like a Mexican breakfast sandwich,” I said with a chuckle. (more…)
A Peruvian breakfast sandwich by way of Northern Boulevard.
“They have Peruvian sandwiches,” my pal Cristina told me a few weeks as I stood slack-jawed in front of Juanita’s, the only Peruvian sangucheria in Queens. We’d already had two meals, so there was no way we were eating any more that afternoon.
A week or so later I returned to the groovy cafe on Northern Boulevard, this time with an appetite. Among the half dozen sandwiches—including pollo a la brasa and butifarra, a home-made roast ham—the one that stood out to me was the chicharrón, after all who doesn’t like shatteringly crisp, succulent pork. Something about the menu description, crispy pork shoulder with sweet potato sounded familiar, but I wasn’t sure why until the sanguche hit the table. (more…)
Simply called ‘salsiccia,’ Maialino’s breakfast biscuit is far from simple.
When it comes to breakfast sandwiches I used to be an old-school bacon-egg-and-cheese man. For the past year or so though, I have been leaning toward the BEC’s heftier cousin, the sausage egg and cheese. There used to be a coffee cart down the street from my house that made them, but one day in April it vanished. So when a pal said I had to try the sausage and egg sandwich at Roman cuisine specialist Maialino, I made it my business to head to the Gramercy Park Hotel for breakfast. (more…)
HOI’s fish fryup feeds two normal eaters, or one very hungry blogger.
I count myself a big fan of Filipino breakfast and I was pleased to see a rundown of it on Saveur recently. When it comes to Filipino food, I’m usually all about the pork, but not when it comes to breakfast. When I find myself at a Filipino restaurant in the a.m. I forsake my affections for crispy pata and lechon kawali. At the Filpino breakfast table my heart and stomach belong to dasilog, a fried dried milkfish, served with sinagag—garlic fried rice—and itlog—a sunnyside up egg. Or at least they did until recently. (more…)
Nothing so much disappoints as an ill-made, breakfast sandwich. (For those of you outside the New York City metro area, a breakfast sandwich is defined as bacon, egg, and cheese on a kaiser roll.) American’s the standard cheese, though I do not mind a good Cheddar. One thing is not debatable though, the bacon should be crispy.
As way to recover from a poorly made spin on a BEC I recently tried a far better interpretation of the NYC classic, the Breakfast Ramen Burger as Keizo Shimamoto’s Ramen Shack. The $7 sandwich is a far cry from the coffee cart classic, but it’s one of the best breakfast sandwiches I’ve had in recent memory. Two ramen noodles bun stand in for the roll. They encase a well fried egg, and crisp bacon topped with white American cheese. The noodly buns have a nice chew to them and held up well to the ingredients. Eating it gave me hope for New York City’s BEC, classic and otherwise.
Ramen Shack, 13-13 40th Avenue, Long Island City, 929-522-0285