An at-home version of the Lottie’s Cafe brunch staple from Chef Maria Martinez

by Asha Ellison | photographs by Peter Taylor

A low, consistent tick sounds from the corner of the room. The young girl glances at her backpack and the shoes she’s strategically placed near the door. She shifts her attention to a nearby window, and turns down the volume on the TV. She can’t hear the school bus, but she knows it’s near. For Maria Martinez, every morning is a race against the clock. Would today be the day she makes it to school on time, or would she risk her attendance to finish watching Alton Brown’s “Good Eats” on the Food Network? 

“Maria!” A voice calls to her from another room in the house. “Did you just miss the bus?” She looks out the window with enough time to see the bright yellow chariot pass by.

“Oh no!” she whispers to herself. “Late again.”

Today, the 21-year-old Mexican-American chef, a native Californian who grew up in Georgia, is making a name for herself as head chef and assistant manager at Lottie’s Cafe in uptown Charlotte.

“I didn’t grow up cooking, so the way this all came about is a little unorthodox,” she chuckles. “In middle school, I actually wanted to be an orthodontist because I got braces and I thought, ‘Oh, this is so cool!’”

Martinez would later take a food-science class that allowed her to tap into an unexplored skill set; it’s also where she discovered she was a natural in the kitchen. From there, Martinez traded cartoons for culinary shows, and with a push from a beloved high-school teacher, she fashioned her passion into a career —one that caught the eye of Lottie’s Cafe owner, Ashley Hines. The breakfast and lunch cafe opened in June in the newly rebranded Queen City Quarter, formerly the EpiCentre.

“Ashley trusts my creativity,” Martinez says. “She is really good about showing me what she wants and letting me bring it to life — and I do that with total nutrition in mind.”

Martinez is also committed to challenging food stereotypes by bringing her cultural experiences to light. 

“In California, you see a lot of fruit and people eat lighter dishes. Growing up in a Mexican household, people seemed to think we eat heavy dishes but, beyond the holidays, it’s simply not true,” she says. “My mom, who is from Michoacán, would always cook light proteins like fish or she’d stew beef instead of adding heavy oils.” 

At Lottie’s, Martinez also proves balanced meals aren’t boring. With a mix of carbs, healthy fats and proteins on the menu, she wants diners to feel nourished, comforted and loved. 

Today, Martinez holds associate degrees in culinary arts and baking and pastry, and is on track to earn a bachelor’s degree in food science from Johnson & Wales University in 2026. But the ambitious chef has greater aspirations to pursue a doctorate in food science to focus on food production and developing healthy ingredients for all.

Until then, Martinez warmly shares a modified version of Lottie’s beloved “Hugo’s” Hash — named after the iconic Charlotte Hornets mascot — to enjoy at home — one bite at a time.  SP

“Hugo’s” Hash at Home

Serves 1

Ingredients

1 medium russet potato, peeled and diced

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 strips thick-cut bacon, cooked to desired
 texture and chopped

3 tablespoons onion jam (sold at specialty grocers)

1/2 avocado, thinly sliced

1 egg, prepared to your liking

Microgreens, for garnish

Salt and pepper, to taste

Chipotle aioli (recipe below)

Directions for potatoes:

1. Heat the olive oil in a large skillet over
medium heat.
2. Add the diced potatoes to the skillet in a single layer. Allow them to cook without stirring for a few minutes to brown the bottoms.
3. Sprinkle the garlic powder, paprika, salt and pepper over the potatoes. Stir to evenly coat the potatoes with the seasonings.
4. Cook the potatoes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside. This will take about 10-15 minutes, depending on the size of your potato cubes.
5. Once cooked, taste and adjust seasoning if needed.

To assemble the bowl:

1. Drizzle chipotle aioli in a circular pattern in
the bowl
2. Place cooked potatoes in the bowl
3. Place crumbled bacon on top of the potatoes
4. Add a dollop of onion jam
5. Place avocado in the center 
6. Top with the egg 
7. Finish with microgreens, flakey salt and black pepper

Chipotle Aioli 

Ingredients

2 teaspoons mayonnaise

1/4 teaspoon chipotle powder (adjust to taste)

1/4 teaspoon garlic powder

1 teaspoon lime juice

Salt and pepper to taste

Directions:

1. In a small bowl, combine the mayonnaise, chipotle powder, garlic powder and lime juice.
2. Mix well until all ingredients are thoroughly combined.
3. Taste and adjust seasoning with salt and pepper if needed.
4. Use immediately, or refrigerate in an airtight container until ready to serve.

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