"The Avitia family produces one of the great old-school, hard-way machacas in town. For it, they dehydrate beef in-house. Shredded and cooked, their machaca has an intense, concentrated flavor, the beef rippling with umami. Machaca, historically dried to prolong shelf-life, is made for rolling into a burro and savored before a hard day’s work. At Horseshoe, it shines on a thick flour tortilla with eggs — a breakfast true to the Sonoran Desert." - Chris Malloy
