Spice Up Your Weekend Brunch at Olla’s Mexican Filled Meal

Have you ever wondered: how can you make brunch better? Well, we’ve discovered the answer, add spicy margaritas and guacamole to the mix. Such is the case at Olla Miami, the Mexican eatery by Scott Linquist – the mastermind behind Coyo — which offers a south of the border inspired brunch complete with bottomless libations (yes, including margaritas) and we got to taste it firsthand.

We started the meal with bowls of Guacamole served with freshly made tortilla chips and Chicharrones topped with salsa borracha and roasted garlic mayo. Next up were the Jars, which were unique in their own rights. One was filled with Ahumado Tarro made with hot smoked salmon, boiled egg, green chile-tomatillo and bolilla and the other was the Remolachas made with beets, poblano style walnut cream, requeson, toasted walnuts, pomegranate seeds, and endive, both served with plenty of toasted bread for dipping.

Keep with its roots, Mexican favorites Chilaquiles, which are baked tortillas, fried eggs, cheese blend, crema, salsa verde – topped with chorizo, bacon, duck carnitas and lamb barbacoa — and a Mexican French Toast, aka Torrejas, topped with sweet plantains and soaked in cajeta dulce de leche make an appearance on the menu and were as good as any in town.

Of course there were plenty of dishes served “a la olla,” means which food served in traditional Mexican ceramic pots. Favorites of the table included the Menudo filled with pork, tripe, patas, hominy, red chile caldo, fried egg and the Huitlacoche made with corn “truffles”, wild mushrooms, toasted garlic chile de árbol, queso fresco, epazote.

Zona Rosa

Wash all your food down with bottomless of beverages like Margaritas, Micheladas, Bloody Maria’s and Mimosas for just $30 a person during brunch. If you’d prefer to go the cocktail route, drinks like the Mezcal Amanecer made with Gracias a Dios Mezcal, toronja, passion fruit and St. Germain; the Zona Rosa with Illegal Joven Mezcal, pomegranate liqueur, lime juice, Campari, Toronja and Jamaica ginger syrup; and the Oaxacan Burro with Union Joven Mezcal, ginger, lime, ginger epazote shrub topped with ginger beer were all favorites. ¡Salud!



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