Can’t decide what to have for lunch? The Three Amigos could be just what you’re looking for. This sandwich has a little bit of everything.

Eggs Travaganza has carved out a nice little niche for themselves on 52nd St, just east of Park Ave, turning a solid breakfast business into a popular breakfast-and-lunch business.

The business is a family affair, with the brother-and-sister team of Arturo and Maribel Macedo running what used to be a food cart, which they recently upgraded to a food truck.

They have a breakfast menu (available for lunch too) and a lunch menu.  Everything on the menus looks good, and we always have trouble deciding, so the Three Amigos was perfect for us…and it cost only $7.50.

All the food here is cooked to order, which leads to 5-10 minute waiting times, depending upon how busy they are.

The hero, which you can also get as a wrap, contained grilled chicken, skirt steak and chorizo as the proteins. There were also onions, peppers, avocados, jalapeños and melted American cheese.

(credit: Perry R.)

(credit: Perry R.)

On the first bite, the avocado took center stage, but on the second bite, a piece of jalapeño pushed the avocado off the stage, adding a little spice to the proceedings.

After the first two bites, the meats and cheese came forward for their turn on stage. The meats were tender, with a nice grilled flavor.

We particularly enjoyed the chorizo, which is made by Arturo and Maribel’s father, who is a butcher. It wasn’t greasy, like chorizo often is. The grilled skirt steak was tasty too.

They also include some tortilla or potato chips as a side dish, which we appreciate.

You can find Eggs Travaganza every weekday on 52nd St just east of Park Ave. They open very early and have a strong breakfast business, but we usually go for lunch. That shouldn’t preclude you from getting one of their many egg dishes, which are served all day.

You can follow Eggs Travaganza, a 2011 Vendy Awards Finalist, on Twitter here, their Facebook is here, and their website is here.

(credit: Perry R.)

(credit: Perry R.)


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