Thanks to everyone who made it to my Chow with Xhico: Toast Pop-Up Brunch on Sunday in Mexico City. Friends gathered on the garden patio and toasted to toast with champagne and mezcal. Using different types of bread, I prepared three different types of toast throughout the afternoon.

First, were the savory dishes. Brunch started with a crispy baguette topped with bacon, tomato, balsamic and sprinkled with pine nuts. Then we continued with a more hearty French toast topped with mushrooms, chicharron prensado and fresh herbs. After indulging in two delightful dishes, it was hard to say which was the winner. But there was time to debate that over dessert.

As we finished the bottles of champagne, we finish our meal with a dessert torta I whipped up. Prepared similar to a bake French toast, I stuffed the bolillo roll with vanilla, bourbon cream cheese filling and baked it in the oven. I then topped it with caramelized bananas and pecans. I couldn’t help but to top it with pomegranate seeds. Seeing all the chile en nogadas being served during this time of year in Mexico City was very inspiring.

Make sure to keep in touch and come check out my upcoming events or schedule your own private event.

Savory French Toast
Savory French Toast topped with Mushroom and Chicharron Prensado
Stuffed French Toast
Stuffed French Toast Torta with Vanilla Bourbon Cream Cheese topped with Caramelized Bananas and Pecans