Buenas Dias: Mexican Brunch

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch.

From our bartender, “Making a great margarita is part art, part science, and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas? Take a look here! Or, for a lighter option, choose our Mimosas Tres Señoritasmade with our housemade agua de melon (like lemonade, but made with fresh canteloupe), *Champagne and topped with Cointreau.

BEVERAGES

Café Mexicana de Olla con Canela/Traditional Mexican Coffee with Cinnamon

prepared in a clay pot (imparts flavor), brewed with stick of Mexican cinnamon

OR

Horchata (sweetened Mexican rice water) with a double shot of espresso

FIRST COURSE SELECTIONS

Fresh, seasonal organic fruit assortment with chile and lime G

House-made Mexican Pastry assortment

MAIN COURSE SELECTIONS

Huevos Rancheros con Choriizo G

Screen shot 2014-01-20 at 12.17.42 PM

Quiche de Calebazita

Mexican White Zucchini with Manchego cheese

Eggs Benedict served on house-made on a corn-masa sope (see below)  G

Screen shot 2013-09-28 at 2.54.38 PM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Rabo de Mestiza
Hardboiled Eggs with Poblano Chiles and Creamed Tomato Sauce G

38 - chilaquiles -
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Chilaquiles 

Day-old tortillas, with your choice of tomato-chipotle or green salsa (verde)

topped with fried egg or shredded chicken

and Queso Cotija

Baked Motul-Style Eggs from Mexico’s Yucatan G

Baked Eggs Motul

refried beans, salsa, Manchego cheese

Ensalada de Carne Apache 

carneapachesalad

Carne Apache is Yucatan specialty, made with tender Filet Mignon that is marinated in lime with chiles until “cooked” (similar to how ceviche is prepared) and topped with Queso Cotija. I toss it with baby Spring greens, arugula, tomatoes and red onions in a California cuisine adaptation of the dish.

Screen shot 2013-09-28 at 3.00.49 PM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Molletes
Open-Faced Refried Beans and Melted Cheese Sandwiches

Screen shot 2013-09-28 at 2.57.27 PM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Sopes  G

with Fried or Poached Eggs (available as Eggs Benedict)

SIDES & SALADS

House made Chorizo

•Mixed greens with Queso Fresco and Red and Green tomatoes tossed with Lime-Shitake Vinaigrette G

Frijoles de Olla /Traditional Claypot-beans G

red or black, stewed in the tradition of Mexican grandmothers 24 hours in a hand-
thrown Clay-pot

DESSERT

Capirotada (Mexican Bread Pudding)

served warm topped with whipped cream and seasonal berries

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