SAN FRANCISCO (CBS SF) – Meet Adam Hubbell who with brother Mark and “like a brother” Chris Snowden is behind The LunchPad at Noir Lounge.

This tasty popular spot offers an upscale sandwich experience in a cozy setting in the Hayes Valley neighborhood of San Francisco. Combining the finest ingredients with unexpected and original touches such as house-made habanero bacon and pickles made from an old family recipe, The LunchPad is reinventing the genre, one sandwich at a time.

The LunchPad recently introduced a full bar to their weekend service. The LunchPad Bloody is something to behold, a salty, spicer, Boozy treat.

The LunchPad also offers catering services and pickling workshops, and food delivery is available via Postmates and UberRush.

I met with Chef Adam recently for our Foodie Chap chat. He served up his “seriously good, not to be missed, eat before you die” – Huevos Rancheros. Pants down the Best Heuvos I have ever devoured…and they were devoured.

Open 9:00am to 2:30pm, Monday through Friday and 11:00am to 2:30pm on Saturdays and Sundays.

Enjoy the chat & the delicious Huevos Rancheros recipe.

Cheers, Liam!

Chef Adam Hubble's Huevos Rancheros (credit: Foodie Chap/Liam Mayclem)

(credit: Foodie Chap/Liam Mayclem)

The LunchPad’s Huevos Rancheros

Two soft corn tortillas stuffed with refried beans, topped with chorizo, pepper jack, red ranchero sauce, sunny side up egg, roasted corn pico de gallo and sour cream.

Red Ranchero Sauce


  • 30 oz Tomato Puree
  • 3 Medium Jalapenos (De-stemmed and cut in half)
  • 1 Cup Red Onion (Roughly Chopped)
  • 5 Cloves Garlic (Whole)
  • 6 T Dark Chili Powder
  • 1 T Ground Cumin
  • ½ Cup Honey
  • ¼ Cup Unsalted Butter
  • Salt and Pepper to taste


Pre-heat oven to 375 Degrees. On a medium sheet tray place jalapenos, garlic, and red onion. Lightly oil and season with salt and pepper. Place tray in oven and roast for 10-15 minutes. Look for good coloring on the roasted vegetables. Place roasted veggies in a food processor along with the 30oz of tomato puree and blend well. Place mixture in large sauce pan. Add chili powder, cumin, honey, and butter. Simmer for 20-30 minutes. Salt and Pepper to taste.

Roasted Corn Pico De Gallo


  • 2 cups ¼ inch Diced Fresh Tomato
  • ½ cup ¼ inch Diced Red Onion
  • ¼ cup Chopped Cilantro
  • 2 Limes
  • 1 cup Fresh Corn off the cob (canned/frozen can be substituted)
  • 2 Cloves Garlic Minced
  • 1 t Chili Powder
  • 1t Ground Cumin
  • Salt and Pepper to taste


Pre-Heat oven 375 degree. Mix corn with a little oil and salt and pepper. Place on sheet tray and roast in oven for 10-15 minutes. You are looking for a good caramelization on the corn. Set aside and let cool. In large bowl add diced tomatoes, onions, garlic, cilantro, cumin, chili powder and the juice of two limes. When corn is cooled add it the rest of the ingredients. Mix well and salt and pepper to taste.

Chef Adam Hubble's Huevos Rancheros (credit: Foodie Chap/Liam Mayclem)

(credit: Foodie Chap/Liam Mayclem)

LunchPad Huevos Rancheros


  • 2 Soft Corn Tortillas
  • 3-4 oz Pork Chorizo (Cooked and Fat Strained)
  • 2 T Refried Beans (Black beans can be substituted for a vegetarian option)
  • 2 T Roasted Corn Pico De Gallo
  • 6 oz Red Ranchero Sauce
  • 2 slices Pepper Jack Cheese (Thinly Sliced)
  • Egg (Sunny Side Up)
  • 1 T Sour Cream
  • Cilantro (For Garnish)
  • Paprika (For Garnish)
  • Avocado (Optional for both vegetarian option and meat option)


Pre-Heat oven to 375 degrees. Take one soft corn tortilla and spread 1 oz of refried beans on to the top of it. Place the other corn tortilla on top of the beans. Spread the remaining ounce of refried beans on to the top of that tortilla. Cover the top of the tortilla stack with the pork chorizo and then top with the pepper jack cheese. Place this assembled tortilla stack on to a medium sheet tray (use foil for easy clean-up). Place in oven and cook for 5-8 minutes or until cheese is bubbly and browning. While baking the tortilla stack, in a small frying pan cook a sunny-side up egg and heat up the red ranchero sauce. Pull tortilla stack from the oven. On medium plate spoon on 3oz of the red ranchero sauce and place tortilla stack on top of the sauce. Add another 3oz of red ranchero sauce to the top of the tortilla stack. Place the sunny-side up egg on the top of the sauce. Add the roasted corn pico de gallo and a dollop of sour cream and garnish with a sprig of cilantro and a sprinkle of paprika. Enjoy!

For more information, visit:

liam mayclem bio head Foodie Chap With Chef Adam Hubbell of The LunchPad In San Francisco


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