It all started with a trip to see the majestic tule elk about four years ago, on the way towards the Tomales bay trail.
The elk can usually be spotted lining the road leading on to the ocean, tend to seclude themselves in herds, and if you are lucky you might find yourself staring at a ten point buck just twenty yards away.
From then, our appreciation towards West Marin grew more and more over the years. There are a multitude of places to visit, like Bass lake, Drakes Estero, Point Reyes Station, and our very favorite small town, Inverness.
WIth a great community of friends in the area, a good time is always had creating cocktails and making food outside, usually enjoying the clean ocean air while watching the glowing sunset.
Driving north on the scenic highway one towards the Point Reyes Seashore was the very best way to escape the hustle of the city and achieve that much needed R&R we crave.
Once a year at the start of June, the town of Point Reyes Station holds Western Weekend; a communal display of pride in its farming heritage.
There is a parade and many joyous celebrations of food, libations and music hosted by eccentric locals. I definitely recommend hanging out on the street as the parade flows by rubbing elbows with old and new friends that have all come out to paint the town and enjoy one another’s company.
There is no parade without the anachronistic appearance of the endearing Nave Patrola, spoofing the WW1 Italian infantry year after year.
The festivities go on for a few hours where small locally crafted floats cruise down the main stretch of highway 1 passing in front of the iconic bar, The Old Western Saloon.
The night before the parade we camped out at the Olema campground, which I really don’t recommend if you can help it, but because we headed out at the last minute there were no camping alternatives available anywhere in the area. While the campground is conveniently located near all the main roads heading in all the right directions, our campsite was essentially situated in what seemed like someone’s front yard. Before packing it in for the night, we prepared a quick salad and grilled up some marinated squid right on the fire.
Of course, given that it was Western Weekend, we prepared a cowboy style burrito for breakfast prior to heading over to the parade. There are a plethora of variations on breakfast burritos and here is our own take…
- 1 large or 2 small corns on the cob
- 2 small bell peppers
- 2-3 eggs
- 1 small onion
- 1 avocado
- 1 can of pre-cooked beans
- 1 small tomato
- 1 sausage of your choice
- A handful of small mushrooms or 1 portabello
- 1 lime
- Sour cream
- Half a bunch of fresh cilantro leaves
- Salt and pepper to taste
- ½ cup of shredded cotija cheese
- Pre-cooked rice. This is entirely optional
Grill two corns on the husk for about 15 to 20 minutes. I love Yucatan spices so before placing the corn on the fire pit I rubbed the kernels with some butter, applied a generous amount of blended Yucatan spices and sealed the husk back up.
Whisk up the eggs and scramble right on the skillet.
While you are grilling the corn, start your prep by dicing your veggies and sausage into equal size pieces. In this instance I used a pre-cooked sausage. Set the ingredients aside.
At this point, position the can of pre-cooked beans right into the hot coals.
Sauteé the onions in some oil and after two minutes, place the diced sausage in to cook with the onions until both are golden. I used less amount of onions as shown in the picture above. If you are cooking a raw sausage, start with that first, then add the onions. Stir occasionally.
At this point you can heat up an unopened can of beans by positioning it right in with the hot coals.
Add the bell peppers and mushrooms after the onions and sausage have been cooking for about 5 minutes. Add salt and pepper to taste.
When the veggies have cooked well, set aside.
Once you’ve let the ingredients cool down for a few minutes, mix them with the fresh tomatoes, cilantro and avocado in a bowl. Try to remove as much tomato juice as possible to avoid it from softening the tortilla once all the ingredients come together. Bear in mind that this should happen at the last minute right before adding your medley on the tortilla.
Heat up your medium to large size tortilla on a skillet for about 15 seconds on each side.
Once your beans are hot enough, drain them and scoop them right into the center of the tortilla with the rest of the ingredients, including the sour cream and cheese. You can also replace the tomatoes with regular salsa or salsa verde for some bite. Finally, drizzle a little bit of lime juice on top before folding.
You can also replace the tomatoes with regular salsa or salsa verde for some bite. And there you have it, a breakfast burrito ala Western Weekend.