Ixacteco Grill continues to expand its service and has recently evolved its brunch menu. Served from 10am to 2:30pm, Saturday and Sunday, Ixacteco Grill features twists on brunch favorites with made from scratch flavors from the central and southwestern regions of Mexico.
The menu features recipes prepared on the wood grill and displaying Chef Anselmo Ramirez' moles and sauces. Brunch starters include Ensalada de Betabel a salad made with roasted beets, parsley, spinach, cherry vinegar, pumpkin seeds and pea shoots. Queso Fundido features Chihuahua cheese fondue with grilled chicken and pickled cactus. The Ceviche is made with white fish, lime juice, onion, carrots, tomato, serrano pepper, olives, olive oil and cilantro.
Brunch entrées include Enchiladas -Vegetarian or Chicken Carnitas-with eggs, tomatillo sauce, Chihuahua cheese, black beans and micro greens; Huevos Rancheros , eggs with avocado tomatillo salsa, queso ranchero, chorizo, green beans; Mexican Toast (Ramirez' version of French Toast), made with bread roll, caramel, plantains, pecans and fruit; Cornmeal Pancakes with fried egg, caramel or agave syrup, plantains and pecans; Huevos Con Chorizo with chorizo, eggs and black beans; Chilaquiles served with tomatillo sauce or guajillo nata sauce, sour cream, and queso fresco