Rish and shine, Tucsonans. There’s a new breakfast menu you oughta know about.
Pastiche Modern Eatery at 3025 N. Campbell Ave. is hosting a Grand Opening of its very first breakfast menu from 7 a.m. – 2 p.m. on Monday, November 29.
Photo by Vlada Karpovich from Pexels
Also, to top it all off, they’ll be giving out free small stacks of buttermilk pancakes. The small stack includes two pancakes and all you have to do is ask — no secret word required.
In the past, the restaurant has always only served up lunch and dinner dishes, but now they’re ready to get your morning started with classics such as the Traditional Breakfast platter, pancakes, and crepes. The kitchen will also be putting together popular southwest classics like Huevos Rancheros and Quesabirria Breakfast Tacos.
Take a gander at the following menu, which will be available every day at 7 a.m.
Pastiche Breakfast Menu
Omelettes
Spanish Omelette – Onion, roasted red and poblano peppers, Monterey Jack cheese topped with homemade salsa verde, sour cream, and pico de gallo
Veggie Omelette – Zucchini, yellow squash, sauteed mushrooms, spinach, and cauliflower, and cheddar cheese
Carnitas Omelette – Slow-roasted shredded pork, green chilis, Monterey Jack cheese topped with a creamy guajillo sauce, sour cream, and avocado
Chorizo Omelette – Beef chorizo, onions, roasted poblanos, green chili, cheddar cheese topped with a creamy guajillo sauce, sour cream, and avocado
Colorado Omelette – Onion, fresh bell peppers, ham, cheddar cheese, topped with roasted red pepper coulis
Birria Omelette – Seasoned and slow-cooked shredded beef with onions, roasted red bell peppers, and Monterey Jack cheese
Benedicts
Classic Benedict – Toasted English muffin with shaved ham, two poached eggs, and topped with hollandaise sauce
Pork Carnitas Benedict – Toasted English muffin topped with slow-roasted pork, roasted green chili, and two poached eggs with a guajillo hollandaise sauce
Carne Asada Benedict – Toasted English muffin with sliced grilled steak, roasted poblano peppers, and two poached eggs with a guajillo hollandaise sauce
Prime Rib Benedict – Toasted English muffin with sliced prime rib, roasted red peppers, two poached eggs, and a poblano hollandaise sauce
Veggie Florentine Benedict – Toasted English muffin topped with sliced tomato, sauteed mushrooms, artichokes, spinach, and two poached eggs with a traditional hollandaise sauce
Bacado Benedict – Toasted English muffin topped with bacon, avocado, and two poached eggs with a traditional hollandaise sauce
Wildcat Favorites
Chorizo Scramble – Three scrambled eggs, beef chorizo, onion, roasted poblanos, Monterey Jack cheese, and pico de gallo with your choice of corn or flour tortilla
Huevos Rancheros – Two fried corn tortillas topped with two eggs any style, homemade salsa verde, cheddar cheese, sour cream, and pico de gallo
Quesabirria Breakfast – Slow-cooked shredded beef, scrambled eggs, Monterey Jack cheese, flour tortillas, and topped with sour cream and a side of pico de gallo
Birria Chimi – Slow-cooked shredded beef, scrambled eggs, potatoes, wrapped in a flour tortilla, topped with creamy guajillo sauce, sour cream, and a side of pico de gallo
Carne Asada and Eggs – Marinated grilled steak with two eggs, served with a side of pico de gallo, and a corn or flour tortilla
Sweet Tooth (choice of pancakes, French toast, or crepes)
Banana Berry – Fresh bananas, blueberries, topped with strawberry whipped cream and powdered sugar
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
