By Jacqueline Runice
Of the hundreds of hopeful chefs that have chopped their way through Top Chef’s 14 seasons, Katsuji Tanabe has been among the handful of memorable cooking characters, Born and raised in Mexico, the son of a Japanese father and a Mexican mother made his mark in Los Angeles with the first authentic Kosher Mexican restaurant in the country. Culinary worlds collided in 2017 with Chicago being named Restaurant City of the Year by Bon Appetit and Tanabe opening Barrio featuring creative Mexican fare with Japanese flourishes. Despite his schedule that boils over regularly, Tanabe still has to nourish the fam, especially his two daughters, Barbara and Miranda. While other kids are choking down cold cereal, these girls get to start the day with easy but nonetheless flavorful breakfast meals.
65 W. Kinzie St.
Chicago, IL 60654
Americans need to evolve past scrambled eggs and toast for breakfast. Tanabe says, “Essentially, kids in the morning are not big eaters. I was the exception, I loved green enchiladas for breakfast. However, I make sure my kids are provided with a hearty meal before heading out the door. There is one dish they love in the morning, which is Kaffir. I add some berries and extra granola and they devour the dish. Below are the recipes for each of my kids’ favorites including the green enchiladas that I loved to eat as a child and still do.”
Green Enchiladas For Breakfast
For lunch, the Top Chef chef says his ninas love rice and Spam (so why not pop it out of the fridge and serve it for breakfast)? “Yes, they love Spam,” he says, “Spam Musubi to be exact.
Tanabe says, “I also like to feed my daughters a Chicken and Rice recipe I developed.” It sounds heavenly anytime of the day.
Chicken And Rice
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