Mexican restaurant Abuela’s Little Kitchen

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I don’t remember how I found out about Abuela’s Little Kitchen, but what’s even more unsettling is that I missed it for almost a year.

Located in Overlook Village off Long Shoals Road in Arden, this is not a mall that I drive to often, if at all. But this will be an area in which I will lead a lot more in the future.

Taking over the old location of Milk & Honey, Abuela’s takes a very different approach than the last storefront occupant. At the heart of this small restaurant is breakfast, most of the dishes taking on a traditional Mexican twist.

There are a few burgers and sandwiches on the menu, being open until 3 p.m. for lunch service, but most of the menu is breakfast-focused and the choices are plentiful. Omelets, pancakes, French toast, and pancakes are present, each having at least a few variations to choose from. For those looking for a little sweet on top of their protein, there are a few breakfast combos ready to go.

Chilaquiles from Abuela's Little Kitchen with chorizo.

My kid was there for this run and the kid-centered dishes are a healthy portion. The Abuela’s children’s combo plays on the idea of ​​the sweet and savory combo. It starts with a buttermilk pancake, but it’s a great one and an example of a textbook if I’ve seen one before. With fresh fruit added on top, the serving only sounded about $ 5. Not to be overlooked, the dish also came with scrambled eggs and bacon, making it a very inexpensive children’s plate that lacked neither quantity nor quality.

Abuela’s traditional combos are where you’ll find their Mexican-oriented dishes. There are more than several, which makes it extremely difficult to choose just one. Homemade sopes, huevos a la Mexicana, Mexican street huevos, huevos divorciados, and the list goes on.

The chilaquiles, one of the selections we finally made, take strips of fried tortilla dipped in a homemade tomatillo sauce, then top them with sour cream, grated queso fresco, slices of red onion, homemade fries. and two eggs of your choice. With two super-medium eggs, the yolk adds to the sauce of this dish. The tomatillo sauce doesn’t have a lot of heat but a massive amount of flavor for just under $ 10. If you want to add heat, you can of course find hot sauce bottles at Abuela that will provide the burn.

Chilaquiles from Abuela's Little Kitchen with chorizo.

The huevos rancheros, the next dish we ordered, cost a few dollars more than the chilaquiles, but are worth the extra pieces. Rich and flavorful refried beans form the basis of the plate. Sprinkled with crispy chunks of Mexican chorizo ​​that added a level of creaminess hard to match. A pool of the lovely green tomatillo sauce surrounds the beans, which undeniably makes a good thing better. Two eggs, still too medium, garnish the beans and chorizo ​​and the next pile of homemade fries. The entire pile is then topped with sour cream, crumbled fresco queso, thin strips of fried tortillas and fresh cilantro.

It’s a dish where the only thing to hate is the last bite.

Abuela's Little Kitchen huevos rancheros.

The chilaquiles are wonderful, but the added chorizo ​​and the different levels of texture in the huevos rancheros made it my favorite dish.

With a few cups of Mexican coffee, we barely hit $ 30, but the dishes are worth every penny.

I’m not saying you should skip on pancakes, French toast, and pancakes. But maybe you just order pancakes for the table, because the huevos rancheros deserve your full attention here.

Abuela’s little kitchen

www.abuelaslittlekitchen.com, 200 Julian Lane (Arden)

Atmosphere: Casual, clean and plenty of seating.

To try : The huevos rancheros.

Drinks Notes: Coffee, tea, juice, soda, aqua frescas.

Prices: $ 4- $ 13

A service: Welcoming.

The bottom line: Asheville has breakfast choices, good breakfast choices, but the further you get from the city center, the fewer good options there are. For residents of South Asheville, Abuela’s has plenty of breakfast options and tasty traditional Mexican fare, getting ready to have breakfast in this part of town.

Matthew DeRobertis is a chef, writer and father of a child who loves food more than his dog. Contact him at [email protected].


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