Brunch del sábado - ?Gran fiesta!

I grew up in a fairly traditional, Mexican neighborhood in the East Bay of San Francisco. Saturday Brunch is a celebration of everything I hold dear: family, friends, and the joy that comes from sharing food made with love. This week, we’re diving into some Southern California classics that are as sabroso and beautiful as the SoCal lifestyle. From the flaky, perfectly seasoned striped seabass tacos to the indulgent chilaquiles, I’ve got your cravings covered. Get a cup of coffee, and let’s dive into this flavor packed fiesta!

Our Menú

Striped Seabass Tacos

Chilaquiles

Scrambled Eggs with Mexican Table Cream

Patatas al fuego

Chorizo

Pico de Gallo

Easy Traditional Salsa

Coffee

Orange Juice

Striped Sea Bass Tacos

Serves: 8 | Prep Time: 15 mins | Cook Time: 10 mins

Ingredients:

• 8 striped seabass fillets
• 16 small corn tortillas
• 1 red onion, thinly sliced
• Fresh cilantro, chopped
• Lime wedges
• 2 avocados, sliced
• Salsa (your choice: roja, verde, or smoky chipotle)
• Salt and pepper, to taste

Directions:

1. Season sea bass fillets with salt and pepper.
2. Heat a grill pan or skillet over medium-high heat. Cook the seabass for about 3-4 minutes per side until golden brown and flaky.
3. Warm the tortillas (corn and flour) in a dry skillet until soft and slightly charred.
4. Flake the seabass into bite-sized pieces and divide among the tortillas.
5. Top with sliced red onion, fresh cilantro, and avocado. Serve with lime wedges and salsa on the side.

Chilaquiles

Serves: 8 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients:

• 20 corn tortillas, cut into strips or triangles
• 1/2 cup vegetable oil
• 1 cup green or red salsa
• 1/2 cup Mexican table cream
• 1/2 cup crumbled queso fresco
• 4 eggs, scrambled (optional)
• Fresh cilantro for garnish

Directions:

1. Heat oil in a large skillet over medium-high heat. Add tortilla strips and fry until crispy and golden. Remove from oil and drain on paper towels.
2. In the same skillet, add salsa and cook for 2 minutes. Toss in the fried tortilla strips and cook for another 3 minutes until they are coated in the salsa.
3. Drizzle Mexican table cream over the top, then sprinkle with queso fresco.
4. Top with scrambled eggs (if desired) and garnish with fresh cilantro.

Scrambled Eggs with Mexican Table Cream

Serves: 8 | Prep Time: 5 mins | Cook Time: 5 mins

Ingredients:

• 12 eggs
• 4 tbsp Mexican table cream
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Directions:

1. Whisk eggs in a bowl, adding Mexican table cream for richness.
2. Heat a non-stick skillet over medium-low heat and add a small amount of butter or oil.
3. Pour in the eggs and cook, stirring gently, until they are just set but still soft and creamy.
4. Season with salt and pepper and garnish with fresh cilantro.

Patatas al Fuego

Serves: 8 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:

• 8 medium russet potatoes, peeled and diced
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 jalape?os, diced
• 2 tbsp vegetable oil
• Salt and pepper, to taste

Directions:

1. Heat vegetable oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and crispy, about 15 minutes.
2. Add the sliced onions, bell pepper, and jalape?os to the pan, and sauté for another 5 minutes until softened.
3. Season with salt and pepper, and toss everything together.

Chorizo

Serves: 8 | Prep Time: 5 mins | Cook Time: 10 mins

Ingredients:

• 1 lb chorizo sausage, casing removed
• 2 tbsp vegetable oil

Directions:

1. Add chorizo and cook, breaking it apart with a spoon, until fully browned and cooked through, about 8-10 minutes.
2. Serve as a side or mix into chilaquiles or scrambled eggs.

Pico de Gallo

Serves: 8 | Prep Time: 10 mins

Ingredients:

• 4 Roma tomatoes, diced
• 1/2 red onion, finely diced
• 1-2 jalape?os, minced (seeds removed for less heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt, to taste

Directions:

1. In a bowl, combine tomatoes, red onion, jalape?os, and cilantro.
2. Squeeze fresh lime juice over the mixture and toss to combine.
3. Season with salt to taste.

Easy Traditional Salsa

Serves: 8 | Prep Time: 10 mins | Cook Time: 5 mins

Ingredients:

• 4 Roma tomatoes
• 1/4 onion
• 1-2 jalape?os (adjust heat to your liking)
• 2 cloves garlic
• 1/4 cup fresh cilantro
• Salt, to taste

Directions:

1. Roast tomatoes, onion, jalape?os, and garlic in a dry skillet over medium-high heat for about 3-5 minutes until they develop a char.
2. Blend roasted ingredients with cilantro and salt in a food processor or blender until smooth or slightly chunky, depending on your preference.

Coffee & Orange Juice

Serves: 8

Ingredients:

• 8 cups freshly brewed coffee (your favorite blend, preferably 100-point, for the best taste)
• 8 cups fresh-squeezed orange juice (or high-quality store-bought if pressed for time)

Directions:

1. Brew the coffee to your liking.
2. Squeeze fresh oranges or pour pre-made orange juice into serving glasses.

And that's a wrap to another Saturday Brunch. Cheers, to good food, great company, and the simple joy that makes life beautiful. These moments we share around the table are about laughter, creating memories, and connecting over food that leaves us wanting more. So here’s to living life more abundantly, savoring bites, and enjoying the goodness of an amazing Saturday.

Bryan-David Scott