One weekend, I’d like to wake up and have a hot plate of fresh steaming tamales bursting with saucy chicken mole in the East Village. Unfortunately, that day’ll probably never come, but until then you have places like La Palapa…
where you can order Pan Frances Estilo Torrejas ($10), Mexican-style French toast made with bolillo bread in vanilla batter, piloncillo-cinnamon syrup, and sliced fruit. It’s more American and more decadent, but it’s the best way to eat dessert for breakfast.
For something more savory, there’s the Huevos en Chalupas ($13), La Palapa’s take on an eggs Benedict made with corn masa cakes instead of an English muffin, guajillo chorizo instead of Canadian ham, and crema poblana instead of hollandaise. More flavorful than a classic eggs Benedict, and less heavy, it makes for a tastier, less coma-inducing meal.
And for something more classic, there’s the Pozole Rojo ($8), chicken guajillo soup with hominy corn, served with fresh avocado, radishes, lime, and dried oregano on the side. The serving is a bit dainty, and could be served hotter, but it’s satisfying if filling a craving.
Simple, fresh Mexican breakfasts are hard to find in New York, but when you can’t beat ‘em, join ‘em.