Deep South Taco owner Richard Hamilton has added weekend brunch at his original site.
Deep South Taco's second location, 1707 Hertel Ave., is firing up its kitchen soon, and hopes to serve before the month is out, Hamilton said.
Meanwhile, he's joined the brunch offerings in downtown Buffalo, given a bump by the legalization of Sunday morning drinking in places besides Orchard Park parking lots.
At 291 Ellicott St., the patio that attracted summertime crowds is usually closed in cold weather, but football games are still on the 35-foot screen if you prefer fresh air. But there's 75 seats inside, where the heat is, split between high-top and regular tables.
Breakfast tacos like the cheap and filling egg-cheese-chile-potato beauties I met in Austin, Texas do not exist in Buffalo, yet. Deep South's are different but still worth eating. With Lloyd Taco Factory's brunch currently on hiatus, breakfast tacos are scarce in Buffalo.
In Buffalo, this is not a bad way to spend $4. The housemade tortilla tastes like corn, even if I haven't been able to warm to its texture. Fluffy egg, queso, a jolt of chipotle verde sauce.
[Nachos and chorizo queso: Check out a gallery of Deep South Taco's regular menu]
I also liked the egg and chorizo taco ($5), the Mexican answer to the sausage McMuffin, for its fried egg, sausage and ranchero sauce.
More substantial items include a hash of brisket, carnitas, sausage, potatoes, onions and peppers, topped with an egg ($9). This could be a serious challenge to a hangover, if grease and potatoes sound like medicine.
The cod Veracruzan style ($10) was a satisfying plate, too. Flaky fish under queso and salsa over saucy beans and rice made me reconsider the strangeness of eating fish for breakfast, and not even fried.
On the sweet side, there's cornmeal pancakes with berries ($9) and churro french toast ($9), made of rich slabs browned and topped with a sort of Mexican bananas Foster sauce.
Here's the menu:
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