After that awesome dinner at Super Loco sometime back, we resolved to pop by for brunch one weekend. Izzy had raved about their brunch offerings, and I was curious how the Mexicans do breakfast.
Turns out, Mexican brunch is simply regular Mexican food, just jazzed up with eggs. Robust and invigorating, Mexican breakfast foods are a punchy, rousing way to kickstart your day. We relished every dish ordered. My only gripe: in spite of my instructions to hold off the parsley/cilantro/coriander leaves/spring onions in everything, they kept putting cilantro in every.freaking.thing...urghh, that was quite a pain to pick off every.single.chopped.up.leaf.
The Mexican take on an English full brekkie, The Grande Breakfast ($24) comprised scrambled eggs kicked up a notch with salted smoked chile, braised black beans, grilled chorizo, fried streaky bacon, esquites corn nibblets, guacamole, spicy ancho mayo, and a couple of toasted sourdough. A beautiful gestalt of flavours, the platter was as hearty as it was vibrantly coloured.
The Huevos Benedictos ($19), a Mexican interpretation of the Anglo-Saxon-originated eggs benedict, with pork carnitas, chipotle hollandaise, and pickled pink onions, balanced the bright and spicy with the creamy and rich.
The Super Heuvos Rancheros ($20), of cheese quesadillas and baked black beans, was slathered in a potent tomato salsa, and bulked up with a duo of sunny-side up eggs, a dollop of sour cream and fresh guacamole. Saucy, bold, and fun, this was so delicious I almost didn't mind the parsley nested in the beans.
The Chilaquiles ($19), a bowl laden with crispy totopos studded with bacon lardons, salsa roja, black beans, and pickled shallots was held together with melty Monterey Jack and a fried free range egg. Bright, punchy, and a delightful contrast of textures, this was breakfast-style nachos done right.
Another must-try, was the Pulled Pork Tortas ($15), with slow-braised pork shoulder, apple slaw, refried beans, and habanero mayo. This was indulgent, sumptuous and meltingly good. Truly an outstanding dish, and I daresay, as good a pulled pork burger as Burnt Ends' Sanger.
60 Robertson Quay
The Quayside #01-13
Tel: 6235 8900
Open Mondays to Thursdays from 5pm to 12midnight;
Fridays from 5pm to 1am;
Saturdays from 10am to 1am;
Sundays from 10am to 12midnight