The restaurant, which calls itself "the little cafe with lots of local goodness," is housed in a 100-year-old gas station in Columbus, Ohio, and is known for its breakfast and brunch that usually have diners lining up down the block.
The cafe's owner Kathleen Day has been working nonstop since the start of the coronavirus pandemic to keep her cafe open and helping the community.
"We we forced to go to carryout only or take-out only and sales dropped up to 70%," Day told ABC News, adding that they have since transitioned to delivery and outdoor dining.MORE: Latin American restaurant shares its recipe for a classic Cuban sandwich
Try Katalina's Mexican "French" toast and sweet and spicy bacon in your kitchen to bring a taste of Columbus home.MORE: Make Chef Michael Symon's ultimate Bacon Cheddar Smash Burger
8 slices Brioche Bread
1 1/2 tablespoons grated Goya Pure Cane Sugar
1/4 cup Half & Half
1/4 teaspoon Ground Fresh Nutmeg
1 teaspoon Cinnamon
1/2 tablespoon Real Vanilla Extract
4-6 tablespoons Vegetable Oil
Mexican Chocolate, such as Nestlé Abuelita for grating on top
Powdered Sugar for sprinkling
Pure Maple Syrup, preferably bourbon barrel-aged
With a whisk, blend all ingredients except powdered sugar, Mexican Chocolate and Maple syrup, ensuring eggs are thoroughly whisked.
In a baking pan, soak bread in batter.
Turn grill on medium high and lightly coat with oil.
Fry bread until lightly browned on both sides.
Serve with a sprinkling of powdered sugar, shaved Mexican chocolate and real Maple syrup.
12 Slices Thick-Cut Bacon
4 tablespoons Cayenne Pepper
1/4 cup Brown Sugar
Preheat oven to 375 degrees.
Combine brown sugar and cayenne pepper. Rub bacon on both sides with sugar and pepper mixture.
Put bacon on a parchment paper-lined baking sheet.
Bake for 10-15 minutes or until bacon is cooked through and edges are crisp.
Note: Bacon will not be "crispy" like regular bacon, but do not let sugar burn.
Recipes reprinted with permission from Katalina's.