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Upgrade your weekend eggs with Mexican brunch

Written by
Emily Lloyd-Tait
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Sydney's Mexican reputation was saved last year when Chula in Potts Point started serving up authentic flavours that reminded people that Mexican food goes well beyond burritos. They always had the late-night vibes on lock thanks to an excellent tequila and mezcal list, but now they've got their eye on a different prize: breakfast. Or more specifically, brunch.

Starting on Sat Feb 3, Chula is going to start serving a monthly brunch from 11am until 3pm, plating up traditional Mexican breakfast items along with a few popular dishes from their regular menu. We're talking a fried egg on a tostada with bean puree, cheese and salsa roja; or huevos con chorizo (scrambled eggs and chorizo with beans and tortillas). You can even kick off your morning with a big serve of beef thanks to the short rib chilaquiles, which involves soft, shredded beef rib with green salsa, cheese and crema. And what would a Mexican brunch menu be without huevos divorciados, those famously divorced eggs with traffic light-coloured salsas, beans, coriander and cheese. 

If you're feeling a little dusty there will be Micheladas, Bloody Marias and Berocca-spiked Palomas, plus fresh juices if you went way too hard and can't handle even one hair of the dog.

If you've done corn fritters to death, maybe it's time to embrace brunch with a Mexican accent, but given it's only monthly at this stage, you'll need to book a table. 

Photograph: supplied

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