The first day I dove into pancakes with delicious toffee cajeta butter. On a scale of 1 to 10 they were an 11. The presentation was not only exquisite but this stack had great flavors. Only in Mexico do you get cajeta for breakfast.
The next day, it was Eggs Benedict, one of my favorite feasts for brunch. The hollandaise was nearly perfect and what set this apart from all the rest of the Eggs Benedict I’ve had in San Miguel is that it was done with fresh chorizo. It was worth it for me just to experience the taste of fresh made chorizo. I can’t say that any other chorizo I’ve tasted has been this good.
So what did I do after breakfast? Dessert. Hey, it was raining!
Problem is, I still like this Margarita the best of any I've had in San Miguel.