Spring Street Oaxacan-style restaurant Pink Cactus will debut its new breakfast menu on Thursday, Feb. 4, serving breakfast tacos, chilaquiles, pancakes and more Monday through Saturday from 9-11 a.m.
“I have wanted to serve breakfast since before Pink Cactus opened, but it’s been a process to get to the point where I feel we can finally take on this completely new additional concept,” said Pink Cactus owner Brooke Warden. “Breakfast is my favorite meal of the day, and I want to offer a variety of agua frescas as well because they are quintessential refreshing beverages that compliment the spice of Mexican cuisine.”
The new morning menu features specialty tacos like the chorizo and potato, a combination of Holy City Hogs chorizo, scrambled eggs, salsa, potatoes and cotija cheese. In addition, Warden will offer two breakfast tortas served on bread from Brown’s Court Bakery and a number of authentic specials like chicken chilaquiles topped with a sunny side up egg. Oh, and there are pancakes — Warden will serve hers topped with a hibiscus-flavored compote, agave and powdered sugar.
“Everything we serve is extremely fresh and healthy,” Warden said. “Our menu is practically gluten-free, and we have vegan and vegetarian options as well.”
Like Warden mentioned, she’ll serve Mexican agua frescas along with local cold brew on tap to pair with the new food items. The chef hopes her new hours will be a welcomed addition to the Cannonborough Elliotborough neighborhood.
“I think our product will be well received on Spring Street as well because of the support so many other nearby breakfast places seem to be getting even during a pandemic,” Warden said. “It’s pretty exciting to feel like we are getting comfortable enough now in our young stage to push our concept even further, and I’m excited to see how this evolves.”
For more information on Pink Cactus’ new morning hours, visit pinkcactuschs.com.
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