supermarket chef

About La Bonita Supermarkets:

In 1991, after moving to Las Vegas from Los Angeles, Jaime & Sylvia Martinez founded the Las Vegas's first "Carniceria", or butcher shop. The owners, originally from Michoacan, Mexico, decided to name it after his rancher father's favorite cow, "La Bonita".

Carniceria La Bonita continued to grow along with the Las Vegas Valley and evolved into La Bonita Supermarkets. Family owned and operated, La Bonita has 5 locations across the Las Vegas valley, with their newest and biggest store opening in early 2018. Currently, La Bonita Supermarkets employs 700 people and is expected to hire another 150 more with their new store.

La Bonita



  • Ingredients:

    • 1/4 lb of Mexican chorizo sausage, removed from sausage casing
    • 5 to 6 eggs


1. Heat a large skillet on medium high heat. Heat a tablespoon of olive oil in the pan. Add the chopped onions (optional) and cook until softened.

2. Add the chorizo: add clumps of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Stir until the sausage is cooked through, though not necessarily browned.

3. Add the eggs: Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Stir constantly until the eggs begin to set but are still moist. Remove from heat. Serve immediately with a side of warmed corn tortillas.

Uses for Mexican Chorizo

It would be virtually impossible to make a complete list of how chorizo is employed in Mexican cuisine. Some of the most common uses:

  • Stirred into scrambled eggs: fry chorizo in a skillet, drain off excess fat, then add lightly beaten eggs and cook and stir until eggs are set. Eat as-is (with tortillas and sliced avocado) or use to fill burritos or tacos.
  • Combined with diced, cooked or sauteed potatoes as a filling for tacos, enchiladas, empanadas, or pambazos.
  • Mixed with melted cheese to makequeso fundido (also called choriqueso); use as a dip or spread on tortillas, tostadas, or bread.
  • As a topping for sopes, tostadas, nachos, or other similar antojitos.
  •  Stirred into refried beans to eat as a side dish or as a spread for molletes or tortas.
  • Combined with other ground meats and used to stuff a roasted turkey or other fowl.
  • Added to shredded beef to make Tinga.
  • Combined with cooked beans, tomatoes, onions, and seasonings to produce frijoles charros.
  • As a topping for a very Mexican pizza.
  • Used sparingly as a flavorful ingredient in certain hearty cream soups such as bean soup.