A Tip O' The Cocktail Shaker For Pepe, Mito and Their Brunch
|Photos by Andrea Grimes and Man O' The Hour|
|Pepe and/or Mito's huevos rancheros excellentos.|
The Deep Ellum staple is one of those forgotten-then-remembered-then-forgotten treasures of my neighborhood. The kind of place I can't get enough of for weeks at a time, and then somehow abandon for months. But every time I return, Pepe and Mito (or whoever, howmanyever there are) serve up some of the finest enchiladas, fajitas and tortilla soup around. And praise the Virgen de Guadalupe, they serve brunch on Saturdays and Sundays from 11 a.m. to 5 p.m.
The Man O' The Hour and I were nursing serious post-celebratory party hangovers on Saturday morning (fun fact: we have the same birthday, is that not the grossest thing you have ever heard in your life?) and were in no position to be driving any farther than a few blocks from home--so to Pepe's it was, and oh, what an excellent choice it also was.
We started, naturally, with a couple of tangy, spicy Bloody Marys.
|Pepe and/or Mito's tangy Bloody Mary.|
I could've used more garnish, of course--a lime shouldn't be the beginning and end of the extras added to a 'Mary. I'll forgive them, though, because the rest of the meal was so well-spiced that I hardly noticed I didn't have much to munch on in my drink.
|Pepe and/or Mito's migas, deconstructed.|
I opted for the huevos rancheros, lightly fried eggs doused in a spicy red sauce, and they didn't even quibble with me when I asked for rice instead of beans. (Not only does rice photograph better than beans, it ... isn't beans. Which is the best part.) I love a nice, runny yolk with my brunch--it's why I adore an eggs Benedict--and Pepe's delivered with lots of yellowy goop to scoop up with my rice and salad. That's right, salad. The pile of lettuce and tortilla strips you see on our plates aren't just placeholders. They're actually slathered with vinaigrette, which was a nice taste break from the spicy eggs.
The Pepe's/Pepes Y/And Mitos/Mito's brunch menu isn't extensive, but mainly consists of adding eggs to existing dishes like quesadillas. Still, it's served all day long on weekends, which is a blessing for late risers with limited pocketbooks. Our Bloody Marys were $6 apiece, reasonable for the handmade quality, and both dishes under $10. Best of all, there was no wait for an airy patio table at noon--not something that can easily be said for many other brunch places in town, many of which are a far lower quality than Pepe & Mito's.