Taste by Heather Erin for Sonoma Magazine

Warming chorilocos are a childhood favorite of chef Carlos Rosas, who fondly remembers his mother making fresh chorizo and salsa after her weekly trip to the farmers market. Rosas elevates the dish by cooking the potatoes in adobo for three hours, then adding scrambled eggs and freshly-made chorizo seasoned with cinnamon, Mexican oregano, thyme, pepper, and Chardonnay. Chile Morita, a sauce of tomatillos, roasted tomatoes, and chiles add an earthy, smoky fall flavor, while housemade red corn tortillas (the red comes from more chiles) add a final seasonal touch.

Available until 3 pm daily. Barrio Cocina Mexicana, 6760 McKinley St., at The Barlow, Sebastopol. 707-329-6538, treatmetaco.com.