When most of us think of dining at El Diablo, Jesse Morreale and Sean Yontz’s four-month-old Mexican restaurant, we tend to think of margaritas and dinner. But the Broadway spot has recently begun serving breakfast—and it’s well worth a stop.

Starting at 7 a.m. every day, Yontz’s menu reads like a savory wish list: chorizo y huevos with house-made Mexican sausage, corn-tortilla tacos de huevos, robust posole or menudo, and, of course, smothered breakfast burritos.

My staple is the chilaquiles, a traditional Mexican breakfast that makes eggs and toast seem downright boring. The base of the dish is layers of corn tortilla chips simmered and softened in mild guajillo salsa before being topped with fluffy scrambled eggs, queso, and crema Mexicana. Ordered with a cup of coffee, a cocktail, or an agua fresca (try the pineapple), this is a meal that fortifies you for the day ahead.

Bonus: Each one of El Diablo’s 12 salsas are made fresh each morning.

101 Broadway, 303-954-0324

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.