July 28th, 2004, 12:46 pm

Breakfast

This morning, I made tacos of salmon chorizo, eggs, sweet corn, and black beans, topped with diced serranos, shallots, cilantro, red onion, and lime.

Notes to cooks below I was very interested in the salmon chorizo, seeing as how I am obsessed with the fatty breakfast sausage. (*See my ode to my favorite breakfast taco in the Current’s Best Of issue) As a whole, I wasn’t disappointed with the sausage, but I’m not sure I would try it again. There was no fat in the concotion, so it fried up in huge chunks, and tasted like a mild Italian sausage. Salmon and eggs fried together were tasty, but the taco needed heaps of serranos and shallots to make it zing the way I like.