Dishes include chorizo and egg tacos with Oaxaca cheese, potato, salsa verde, cilantro, greens, and pickled red onions; sweet corn tamales with piña colada sauce, mint-agave marinated berries, and whipped cream; huevos rancheros with three farm eggs, ranchero sauce, corn tortilla, Mexican rice, beans, and a choice of achiote chicken, shredded beef, or pork carnitas; and the Calavera breakfast plato with three farm eggs, applewood smoked bacon, poblano-onion breakfast potato, beans, and grilled telera bread. On the sweet side of the menu, a coconut and yogurt parfait with vanilla yogurt, mango and passion fruit compote, coconut, and granola; Juanito cakes stack with five yellow corn cakes served with whipped butter, maple syrup, chocolate sauce, and berry compote; and an acai and granola bowl including a superfruit smoothie, almond granola, banana, and seasonal berries.
Diners can order sangria towers with rotating seasonal fruity concoctions, bottomless mimosa and Bellini packages, or brunch-inspired cocktails such as a Michelada made with Modelo and Chamoy rim; Maria Maria prepared with Avion Silver, tomato, shrimp, and pickled vegetables; a Paloma with Don Fulano Silver, grapefruit juice, lime, agave, and grapefruit soda; and the Poinsettia prepared with Cointreau, cranberry juice, and sparkling wine.
Pro tip: request a seat on the patio overlooking the pool at Virgin Hotels.
Casa Calavera’s brunch service is available Sundays starting at 10 a.m. Reservations are recommended online or by calling 702-522-8000.
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