Three soft corn tortillas filled with eggs, chorizo, and cheese.

Brunch Tacos

The Tortilla Cookie

Seasonal Tres Leches

Hola Hemp (vegan)

Strawberry Mimosas

OG Mimosas

Prickly Pear Lemonade

Strawberry Mint Lemonade

Watermelon Tea

Iced Peach Tea

Fresh pastries, coffee bar, & seasonal fruit

Cafécito Corner for Kids

Cafécito Corner

Classic Tamales

choice of recipe with scrambled eggs, breakfast papas, pico salsa, choice of frijoles, & toast or tortillas

Nana's Breakfast Scramble

a trio of mini burritos with chipotle crema & salsa

Breakfast Burrito Bocaditos

papas, pico salsa, choice of frijoles, & toast or tortillas

Carne Asada & Eggs

crema poblano, tortilla chips, choice of frijoles, two eggs*, chicken, queso fresco, cilantro, onion, & tomato

Chita's Chilaquiles

powdered sugar, fresh fruit, marmalade, & maple syrup

Monte Carlo Cristo

carnitas, citrus tomatillo sauce, two eggs over easy* or scrambled, & chipotle crema

Tamal Valencia

corn masa huarache with frijoles, two eggs over easy*, homemade rancharro sauce, tomato and poblano sauce, queso fresco, fresh avocado, & choice of: plain, homemade beef chorizo, carne asada*, chicken, carne seca

Huevos Rancharros

two eggs over easy* or scrambled, bacon, potatoes, salsa, & the monica's homemade sourdough toast

El Basico

OG Mimosas or Strawberry Mimosas

Carajillo con Café de la Olla

Jamaica-Rita

In a skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s browned and cooked through. Remove from skillet and set aside.

Cook the Chorizo

In the same skillet, add 1 tablespoon of olive oil. Crack the eggs into a bowl, add salt and black pepper, and whisk until combined. Pour the egg mixture into the skillet and cook, gently stirring, until the eggs are fully set but still moist, about 3-4 minutes.

Scramble the Eggs

Add the cooked chorizo back into the skillet with the scrambled eggs. Stir in the shredded cheese until melted and well combined.

Combine Filling

In a separate skillet or on a griddle, lightly warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable.

Warm the Tortillas

Place a portion of the chorizo and egg mixture onto each tortilla. Top with optional ingredients such as chopped cilantro, sour cream, sliced avocado, and salsa as desired.

Fill the Tacos

Fold the tortillas in half and serve immediately while warm. Enjoy your brunch tacos!

Serve

Corn tortillas

Chorizo sausage

Eggs

Shredded cheese (cheddar or Mexican blend)

Salt

Black pepper

Olive oil

Chopped cilantro

Sour cream

Sliced avocado

Salsa

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Mix Dry Ingredients

In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture and blend until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Combine Wet and Dry Mixtures

Cut each flour tortilla into quarters to create smaller pieces.

Prepare Tortillas

Fold the tortilla pieces into the cookie dough until they are evenly distributed.

Mix Tortilla with Cookie Dough

Using a cookie scoop or tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie.

Scoop Cookie Dough

Sprinkle cinnamon sugar over the top of each cookie before baking.

Sprinkle Cinnamon Sugar

Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.

Bake Cookies

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cool the Cookies

All-purpose flour

Baking powder

Sugar

Butter, softened

Vanilla extract

Flour tortillas

Cinnamon sugar (for topping)

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate bowl, beat the eggs until they are light and fluffy. Add in the milk and vanilla extract, mixing until smooth.

Beat Eggs

Gradually add the egg mixture into the dry ingredients, mixing until just combined. Pour the batter into the prepared baking dish.

Combine Mixtures

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Bake the Cake

In a bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon until smooth.

Combine Milk Ingredients

Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake, ensuring it is evenly soaked. Cover and refrigerate for at least 2 hours, preferably overnight.

Soak the Cake

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Make the Whipped Cream

Spread the whipped cream over the soaked cake evenly.

Top the Cake

Top the whipped cream with a generous amount of mixed seasonal fruits for garnish.

Add Seasonal Fruits

Granulated sugar

Whole milk

Sweetened condensed milk

Evaporated milk

Ground cinnamon

Heavy cream

Powdered sugar

Mixed seasonal fruits (berries, mango, etc.)

Gather all the ingredients for the hemp scramble.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.

Sauté the Vegetables

Stir in the chopped spinach and tomatoes, cooking for an additional 2-3 minutes until the spinach wilts.

Add Spinach and Tomatoes

Pour in the Just Eggs and add hemp seeds, turmeric, nutritional yeast, salt, and black pepper. Stir well to combine.

Combine the Scramble Mix

Cook the mixture for about 5-7 minutes, stirring frequently until the egg substitute is cooked through and slightly firm.

Cook the Scramble

Gather the ingredients for the charro beans.

In a separate saucepan, heat a bit of olive oil over medium heat. Add chopped onions and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.

Sauté Onions and Garlic

Add canned pinto beans (drained and rinsed), chopped tomatoes, ground cumin, smoked paprika, salt, and black pepper to the saucepan.

Add Beans and Seasonings

Pour in water and bring the mixture to a simmer. Cook for 10-15 minutes, allowing flavors to meld and the beans to heat through.

Simmer the Beans

Stir in the fresh cilantro just before serving for added flavor.

Finish with Cilantro

Just Eggs (vegan egg substitute)

Hemp seeds

Turmeric powder

Nutritional yeast

Chopped spinach

Chopped tomatoes

Chopped onion

Canned pinto beans

Chopped onions

Garlic cloves, minced

Ground cumin

Smoked paprika

Fresh cilantro, chopped

Water

Rinse the fresh strawberries under cold water, then hull and slice them. Reserve a few whole strawberries for garnish if desired.

Prepare the Strawberries

In a blender, combine the sliced strawberries and sugar. Blend until smooth to create a strawberry puree. If preferred, strain the puree through a fine mesh sieve to remove seeds for a smoother texture.

Make Strawberry Puree

In a large pitcher, combine the strawberry puree and orange juice. Stir well until fully incorporated.

Mix the Ingredients

Place the pitcher in the refrigerator for about 30 minutes to chill the mixture and allow the flavors to meld.

Chill the Mixture

To serve, fill each champagne flute halfway with the strawberry-orange mixture. Top with chilled champagne or sparkling wine, gently stirring to combine.

Serve the Mimosas

Garnish with a whole strawberry and a mint leaf on each glass. Serve immediately and enjoy your refreshing strawberry mimosas!

Garnish and Enjoy

Fresh strawberries

Champagne or sparkling wine

Orange juice

Mint leaves

Begin by ensuring your Champagne or sparkling wine is properly chilled in the refrigerator for at least 2 hours prior to serving.

Cut fresh oranges in half and use a citrus juicer to extract the juice. Strain the juice through a fine mesh sieve if you prefer a pulp-free mimosas.

Juice the Oranges

In a champagne flute, pour about 1 part freshly squeezed orange juice to 2 parts chilled Champagne. A typical ratio is 1/3 orange juice to 2/3 Champagne, but you can adjust to taste.

Mix the Mimosa

Add a slice of orange to the rim of the glass for a decorative touch and extra flavor.

Garnish

Serve the mimosas immediately while the Champagne is bubbly and fresh.

Serve Immediately

Chilled Champagne or Sparkling Wine

Freshly Squeezed Orange Juice

Orange Slices (for garnish)

Using a sharp knife, carefully slice off the ends of each prickly pear. Make a lengthwise cut in the skin and peel it away. Remove the seeds and chop the fruit into small pieces.

Prepare the Prickly Pear

Place the chopped prickly pear fruit into a blender. Add 1 cup of water and blend until smooth. Strain the mixture through a fine mesh sieve into a bowl to separate the juice from the pulp.

Blend the Prickly Pear

In a large pitcher, combine the strained prickly pear juice, fresh lemon juice, and granulated sugar. Stir until the sugar is fully dissolved.

Mix the Lemonade

Pour in the remaining 3 cups of water into the pitcher and mix well. Adjust sweetness by adding more sugar if desired.

Add Water

Fill glasses with ice and pour the prickly pear lemonade over the ice. Garnish each glass with fresh mint leaves and a slice of lemon.

Serve the Lemonade

Serve immediately and enjoy your refreshing prickly pear lemonade!

Enjoy

Prickly Pear Fruit

Fresh Lemon Juice

Granulated Sugar

Fresh Mint Leaves

Lemon Slices

Wash the strawberries thoroughly under running water. Remove the green tops and slice the strawberries into halves.

Prepare Strawberries

Roll the lemons on a countertop to soften them. Cut the lemons in half and juice them using a citrus juicer or your hands, ensuring to remove any seeds.

Juice the Lemons

Rinse the mint leaves under cool water and gently pat them dry with a paper towel.

Prepare Mint Leaves

In a small saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring occasionally until the sugar is completely dissolved.

Combine Sugar and Water

Once the sugar has dissolved, remove the saucepan from heat and let the simple syrup cool to room temperature.

Cool the Syrup

In a large pitcher, combine the juiced lemon juice, sliced strawberries, and mint leaves. Pour in the cooled simple syrup and 4 cups of cold water.