Pasqual’s is a modest corner café with immodestly good food. It serves three meals a day. 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. 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 five-grain hot cereal with butter and syrup puts ordinary oatmeal to shame. For those who want something more 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 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, side it by a glass of Mexican hot chocolate. Garnished with freshly grated cinnamon, it packs a dizzying cocoa/spice character that is subtle and 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 complements the high quality fare from its kitchen.