I think the universe wants to make me fall in love with breakfast.

I say that because in the last few weeks I’ve found myself at tables being served breakfast food more than anything else. In no way am I rejecting the sign being delivered on plates early in the morning, but I am saying that I’m taking note. A recent sign that I should appreciate breakfast came in an email. It was from Rouha Sadighi who invited me to check out her baby, The Rooster Truck. Looking over her website I found that Rouha was a competitor on Chopped and Cutthroat Kitchen and that she has a passion for brunch and an over medium egg. When I looked over the menu and saw that it consisted of nothing but breakfast creations, I took the sign and went with it.

The truck was hard to miss.

As I walked around the corner of Mateo Street in the Arts District I saw a bright white food truck. The cyan and red colored rooster across it was the dead giveaway that I found what I was looking for. Leaning on the counter I spoke with Rouha. She was friendly and excited as she talked to me about her food truck. She told me that The Rooster hit its one-year anniversary a few weeks earlier and that she was working harder to make this second year stronger than the one prior. She went into detail on how her goal was to make the perfect over medium egg a standard served in each plate. It was the way she further described her menu items and how she was creating a variety of breakfast dishes for people that got me eager to try something myself. Taking her lead, she suggested I have the Rico Suave ($10). I read the description, smiled, and agreed that it was what I wanted.

As Rouha reached through the truck’s window, she handed me a white boat with my order. Looking at the sliced Rico Suave, it was clear that it was a nicely sized breakfast burrito. Not too big where it wouldn’t fit in my car and not too small that I would need tweezers to pick it up. That latter scenario has happened before.

Ok, not literally but pretty damn close.

The Rico Suave landed somewhere in the middle of an obnoxious and microscopic burrito. It was made with eggs, bacon, tater tots, avocado, cheddar and a Cotija cheese blend, and cilantro crema all wrapped in a flour tortilla with molcajete salsa on the side. Grabbing hold of half of the burrito and taking a bite, my eyes instantly rolled to the back of my head with pure satisfaction. What I immediately loved was the warm crunch from the tortilla. If you’ve had your share of breakfast burritos in Los Angeles or elsewhere then you’ve probably had burritos where the tortillas are too soft and feel somewhat doughy. It’s disgusting. This was not that at all which made me so happy! As I continued to dive into the burrito, I really liked the cheesiness of the cheddar and the Cotija as they wrapped around one another and the smooth fatty avocado. Each bite was submerged in fluffy eggs and crispy tater tots that were perfectly seasoned. Adding to it, the bacon was the meaty component that brought it all together. As for the molcajete salsa, the burrito was so good on it’s own that I didn’t even need it. From the single portion of the burrito I loved how well Rouha packed so much into it. It was weighty and filling. Best of all, it wasn’t stuffed to the point that it would fall apart the minute you sunk your teeth into it. There’s nothing worse then biting into a burrito and it all dropping onto the ground. If you find yourself in that crummy position, only eat the burrito that isn’t touching the ground. Burritos are no good if they have gravel in it. I speak from experience.

After devouring the first half of the Rico Suave, I decided to save the second for lunch. Wrapping my burrito up and tucking it into my purse, I walked back to the truck to say goodbye to Rouha. Before I left, I let her know just how much I loved it. Sure me tearing through it like a barbarian may have said it as well, but a simple “It was seriously delicious” was more appropriate. Reflecting back to the amazing burrito I just had I couldn’t help but think that if the Rico Suave from The Rooster was the universe’s way of making me fall in love with breakfast, it worked.

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