MY FAVORITE RECIPE

CALACA MAMAS became one of the newest additions to the restaurant scene in Anaheim, California, when it opened across the street from the Disneyland Resort in May 2022. The restaurant’s sister owners, Angela and Mariam El Haj, are second-generation restaurateurs with a passion for the food industry and a deep-rooted love for Mexican food and culture, which inspired the Day-of-theDead-themed eatery — one that celebrates the themes of family, comfort, fun, and great Mexican-inspired cuisine.

While they and their customers love Calaca Mamas’ Chile Relleno, Chicken Tinga Flautas with Habanero Honey Salsa, and Vegan Cauliflower Tacos paired with Pumpkin Seed Salsa, it’s the recipe for Concha French Toast that they share with el Restaurante readers.

“We love that our Concha French Toast is a delicious, sweet treat and so beautiful to look at!” Angela says of the brunch dish that features a house-made concha dipped in organic egg wash, grilled, then smothered with Vanilla Sweet Cream and topped with homemade organic berry compote.

“French toast is one of our favorite breakfast foods and one of our chefs made it come to life with our homemade sweet cream and compote,” Mariam adds.

Conchas, sliced in half (house-made or purchased) Vanilla Sweet Cream Organic egg wash Organic berry compote The Vanilla Sweet Cream: 8 oz. cream cheese 1 c. butter 1 t. salt 2 t. vanilla 4 c. powdered sugar 4 T. heavy cream Whisk the butter and cream cheese until smooth. Whisk in the vanilla and salt. Slowly mix in half of the powdered sugar and the heavy cream. Finally, mix in the remaining sugar and stir until smooth. Set aside.

½ gal. oat milk 2 eggs 1 T. vanilla 1 t. cinnamon 4 oz. sugar Combine all ingredients and whisk thoroughly.

To prepare, per serving: Dip concha slices in egg wash, grill until golden brown, top with Vanilla Sweet Cream and serve with the berry compote.

EDITOR’S NOTE: Calaca Mamas’ berry compote recipe is always changing because it depends on the type of fruit that’s available, which is both seasonal and organic. We found this recipe from The U.S. Highbush Blueberry Council (blueberry.org) created by Chef Stephen Rogers of Sachet Restaurant as one example of a compote you can pair with Concha French Toast in your restaurant.

2 c. blueberries 1/4 c. water 1⁄4 c. sugar 2 wide strips of lemon zest, about 3” long, using a vegetable peeler 2 t. lemon juice Pinch of salt Combine half of the blueberries with the water, sugar and lemon zest in a heavy-bottomed 1 quart pot, and place over medium high heat for about 5 to 6 minutes, stirring as needed. Add remaining blueberries and cook another 2 to 3 minutes. Remove from heat and add lemon juice and salt. When cool, remove lemon zest.