The Morning-After Brunch – Hugo Jimennez at Palomar
After two nights of tacos, Sunday begins gently. Chef Hugo Jimennez returns to the kitchen for a unique brunch: eggs and fish, warm tortillas, bright sauces, chilies, and bursts of citrus. All paired with carefully selected drinks—sunny cocktails, bubbles, or a discreet mezcal—to keep the celebration going through a bright morning where coastal Mexico meets local ingredients.
After two nights of tacos, Sunday begins gently. Chef Hugo Jimennez returns to the kitchen for a unique brunch: eggs and fish, warm tortillas, bright sauces, chilies, and bursts of citrus. All paired with carefully selected drinks—sunny cocktails, bubbles, or a discreet mezcal—to keep the celebration going through a bright morning where coastal Mexico meets local ingredients.
