Pasqual’s is a modest corner café with immodestly good food. It serves three meals a day, and we love its squash and red onion enchiladas as well as the chicken mole and truly excellent “Ranch Burger” served with garlic fries; but our favorite time to come is breakfast. The whole wheat pancakes are large but featherweight, served with real maple syrup. French toast is made from house-baked honey whole-wheat bread. Granola is world-class, and the five-grain hot cereal with butter and syrup is impossible to resist. For those who want something really exotic, there is a tamale dulce, wrapped in banana leaves and garnished with Mexican hot chocolate. Or how about fried blue and yellow cornmeal mush?
There is no more wonderful corned beef hash than the one served here. Good-size nuggets of zesty brisket, some of them velvet tender others crunchy, are scattered with scallions over a plate of buttery home fries, the whole shebang topped with two quivery poached eggs. To make this one of the best morning meals ever, we like to side it by a glass of Mexican hot chocolate, which is garnished with freshly grated cinnamon and packs a dizzying cocoa/spice character that is subtle but impossible to stop drinking.
After a few meals at Pasqual’s, it is easy to feel affection for its unpretentious, sometimes clamorous ambiance; this is a restaurant with a brilliant personality that perfectly complements the high quality fare from the kitchen.