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Any Opinions on Angela's Cafe *Breakfast*?

As I waited for my Angela's chicken mole fix this Sunday (which was as devastatingly good as could be), I read over their breakfast menu and realized I don't think I've read too many posts about their morning fare.

Has anyone had Angela's breakfast? Looks much more American in style than lunch and dinner, but I have my eye on the French toast with dulce de leche...

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  1. Hi fin -- no first-hand experience, but Luis told us that breakfast was what kept them going in the beginning -- they have a very long-standing breakfast crowd that continued to come in for the basics while Angela was experimenting with adding more Mexican specials to the menu. Luis told us that one of the regulars finally got up the gumption to order the chilaquiles and liked them so much that now breakfast is about half and half -- American style and Mexican style.

    1. If they threw a fried egg or two on my mole, I'd be fine with that for breakfast.

      8 Replies
      1. re: Bostonbob3

        Dunno how prevalent it is in Mexico itself, but you can always tell a local in a New Mexican restaurant because they're the ones with fried eggs on top of their enchiladas.

        1. re: BarmyFotheringayPhipps

          I'm not following this post, BFP. "New Mexican" = Mexican restaurant in the States, or creative reinterpretation of Mexican food, or Southwestern US cuisine? "Local" = American from the neighborhood, or Mexican ex-pat, or either who happens to live in New Mexico?

          1. re: MC Slim JB

            BFP is talking about what is sometimes called Santa Fe-style Mexican.

            It's actually an authentic regional Mexican style, from back when that part of the world was still Northern Mexico, and damn near impossible to find in a restaurant in New England (the only place I know of is Autentica in South Hadley, and it's pretty anemic; Los Dos Molinos in NYC is a little better).

            And yes, fried eggs on enchiladas, "Christmas-style" (red and green chile), is a culinary experience to be reckoned with.

              1. re: 9lives

                That helps a lot, thanks!

                That Wikipedia article has some head-scratchers, though, like "[New Mexican] does not make use of Tex-Mex style chili con carne (traditional New Mexican cuisine uses no tomato sauce)..." I thought that hardcore Tex-Mex "bowl of red" connoisseurs consider tomato sauce (as well as beans) anathema.

                1. re: MC Slim JB

                  I just want a fried egg on my mole, for God's sake.

                  BTW, anybody else remember the "Heart Attack" at the Tasty? That was one deadly-good burger, with a fried egg on top.

                  1. re: MC Slim JB

                    Yes, I did mean restaurants in New Mexico, the forgotten state, where I lived for 13 years before I moved to Boston. (I actually claim dual citizenship: I was born about 10 miles from the Texas/New Mexico border, and all told, I've spent close to half my life within 20 miles of one side or the other.)

                    Actually, that Wikipedia article is pretty spot-on in terms of a general overview of New Mexican cuisine, including the near-exclusive use of beef, the importance of potatoes, and the almighty sopaipillas. (When I was living in Albuquerque, a local radio commercial parodying the old Molson "I am Canadian" ads used "I can correctly spell sopaipilla" as one of the key local traits -- outlanders always forget the first I.) I'm tickled that it even namechecks Allsup's, a statewide convenience store chain based in my old hometown of Clovis, which is renowned for its deli cases full of burritos and chimichangas.

                    However, it does contain flaws: they're called stacked enchiladas, not flat enchiladas, and it does not mention the local custom (more prevalent in the northern half of the state) of topping a plate of enchiladas with a fried egg. Nor does the section on green chile stew mention that along with being used as a topping for just about everything this side of ice cream, it's most often eaten alone, in a bowl, with a stack of flour tortillas.

                    This digression will probably be moved to the General Chowhounding Topics board, but anyway: yeah, I meant the food of New Mexico, not nuevo Mexican.

                    As for chili con carne: my family, though several generations Texan on both sides, based in New Braunfels and San Angelo, has always used pinto beans in their chili, so we're already apostates. I have never known any Terlingua-style chili hounds (for example, I know no one who has ever actually called it a bowl of red), so I couldn't tell you about their feelings on tomatoes.

                    1. re: BarmyFotheringayPhipps

                      Ah, sopaipilla. I fondly remember them served with all meals in Taos.

        2. Just love the chilaquiles both red and green versions - never have anything else there for breakfast. I am so lucky to live around the corner.

          1. One Chowhounder I spoke to at Angela's said that she hadn't yet made it to the Mexican specials because she likes their morning potatoes so much!

            1. I had the opportunity to answer my question firsthand over the weekend. Surprising answer: kind of mediocre.

              The dulce de leche pancakes were undercooked, still a bit liquidy in the center, although the caramel topping was a tasty sugar buzz. French toast was goodish, but not great; the fruit wasn't particularly fresh, and the dish came out on the lukewarm side.

              Make no mistake, I love, love, love lunch and dinner at Angela's. And to be fair, I didn't see Angela back there in the kitchen [thank heaven -- she needs some rest!]. But breakfast just wasn't up to scratch, failing my could-I-have-easily-cooked-a-better-breakfast-at-home test. If I lived closer, I'd give it another go, perhaps trying some of the more Mex-style dishes. But as things stand, I'll reserve my forays to Lexington Street for the afternoon hours.