Samuel Moehring / Breakfast

Very light and puffy! They are flavored, lightly, with some sort of fruit---I'm betting apricot or apple, but i can't be sure. Lightly sweet, plus a bit of savory from the nicely browned fried dough, so they're quite habit-forming.

Loooove chilaquiles. There's not too much chilaquiles (too many? is "chilaquiles a mass noun?") on the plate, my only regret. The chilaquiles are still crispy in the sauce, savory, tender carne asada (made with the proper meat---akin to flank) and a killer fried jalapeño...great brunch.

Who came up with this diabolical combination? This is what I want for a late breakfast every day. It's not so much chorizo and eggs as it is chorizoeggs, the two blending into a wonderful breakfast-unit. I don't think any other Mexican beakfast food beats this, maybe with the exception of chilaquiles.

Probably took a year off my life, but dang, I love country fried steak. Excellent eggs, and like a pound of great hash browns. Steak was substantial, more meat than breading, a very good and rare thing.

The Platonic examples of all three dishes. The greens were tender and juicy with plentiful, savory, smoky pot likker. The waffles were sweet and crispy-crunchy-soft, with a hint of cinnamon that was both unexpected and wonderful. The chicken was indescribably juicy and savory. There was not a single unpleasant thing about the whole plate.