It’s been almost a year since Rick Bayless and his team opened Cruz Blanca and Leña Brava on Randolph Street. Starting on Saturday, Cruz Blanca—Bayless’ brewpub—will start weekend brunch service with a medley of breakfast tacos to complement that delicious house-made beer.
Brunch will last from 11 a.m. to 3 p.m. on Saturdays and Sundays. The Oaxacan-style tacos come three or four per plate. Diners can choose from four proteins—beef tasajo (thinly-sliced spiced flank steak), Mazatlán blue shrimp, garlic chicken breast, and Oaxcan chorizo. There’s also portobello mushrooms as a vegetarian option. The breakfast tacos come with scrambled eggs to make them more breakfast-y.
It’s a simple menu, one that includes a trés leches-style French toast. There’s also potato-chorizo hash served with an over-easy egg.
Check out the brunch menu below. Cruz Blanca’s brunch starts on Saturday at 11 a.m. If brunchers visit on Sunday, they can also make use of half-priced draft beers.