The First Time You Eat a Bolo

There’s a phenomenon happening in the kitchen, and you don’t know anything about it.

In a modest home kitchen in Austin, TX, two culinary adventurers have carefully crafted the most important accomplishment in food since Doritos Locos Tacos. They’ve created the Bolo.

The Bolo has the basic ingredients of a breakfast taco, but is baked like a quiche inside a tortilla in a muffin pan. The result is a deep bowl-shaped crisp outer shell and a warm, succulent filling that combines all the best flavors of great Tex Mex. Top it with salsa and it’s enough to make you think, why haven’t I eaten this before??

The Bolo’s two dauntless pioneers, Austin-based roommates and bandmates Eddie Mathis and Steve Zamora, have spent months endlessly experimenting with local ingredients (the eggs often come from friends down the street) to refine the perfect combinations:

The Neighbor: homegrown eggs, sausage, potatoes, onions, bell peppers
The Bolo Loco: homegrown eggs, chorizo, all the above
The Vedgwo: the veggie special
No Me Digas Migas: a vegetarian option with crispy tortilla strips embedded in the mix
The Edgwo: the bacon special
The R-Pedge: Mediterranean-style feta cheese and kalamata olives

Where do your Global Goulets come in? After a Friday night out on the Austin scene, we were surprised to see our hosts Eddie and Steve prepping veggies in the kitchen post-2AM. In the morning, we awoke to the intoxicating smell of freshly baked Bolos and had the incredible fortune of being some of the first to enjoy a Bolo breakfast. Just like the Goulets, these things are about to go #global.

The first time you eat a Bolo, you’ll know that breakfast has been revolutionized forever.

P.S. – Oh did we say bandmates? When you’re done munching your next Bolo, check out the Voluptuous Neighbors. These guys also really know how to rock out. They’ll be hitting the studio soon to provide the soundtrack for all your future Bolos.