Mexican brunch is not an imitation of English brunch. It is its own thing — older, spicier and, if we're honest, better. Here is how we do it on Camden High Street every Saturday and Sunday from 11AM to 4PM.
The hero dish: chilaquiles
Chilaquiles are the great leftover-tortilla breakfast of Mexico. Yesterday's tortillas, fried into chips, simmered in green or red salsa until they soften just enough, topped with two fried eggs, crumbled queso fresco, sliced avocado, sour cream and pickled red onion. Eat immediately before the chips go soggy.
Also on the menu
Huevos rancheros (fried eggs on a warm tortilla, ranch-style red salsa, black beans). The Frida breakfast burrito (scrambled egg, chorizo, refried beans, Monterey Jack, wrapped in a flour tortilla the size of a small pillow). A full Mexican vegetarian plate with nopales, beans, avocado and eggs. And pancakes with cajeta — Mexican caramel made from goat's milk — because we know some of you are still here for the pancakes.
The drinks
Mimosas with fresh orange. Micheladas — beer with lime, chilli and a salted rim — for those who treat brunch as a hair-of-the-dog sport. Frozen strawberry margaritas before noon because nobody is judging. Horchata (cold rice-and-cinnamon milk) for the kids and the virtuous.
How to book
Brunch books up a fortnight ahead for Sundays. Saturdays usually have walk-in space at 11 or after 2. Reserve your table before you close this tab.
