Costa Mesa, CA, USA

Travel Costa Mesa Blog

Weekend Brunch at Z’Tejas

Posted on October 2, 2009 | 9:00am | Travel Costa Mesa

Weekend brunch at Z’Tejas allows you to drink in the scene without the weekday rush.

Maybe it’s the location at South Coast Plaza, but I love lunching on the patio of Z’Tejas almost as much as I love the food and margaritas.  The sun hits just the right spot out there in the afternoon.  And if you’re a people-watcher, the patio gives you prime positioning.

But you know how lunches go, especially during the week: You’re in, you eat, you’re out, and you’re back at work in an hour.  It all goes too fast.

Brunch — well, that’s meant for lingering.  For me, it’s the highlight of the day, and I make sure I allow for plenty of time to savor it.  Which brings me back to Z’Tejas, which now serves brunch from 11:40 a.m. to 3:00 p.m. on Saturday and Sunday.

Along with many favorites from the regular menu, the brunch lineup also features such original creations as Bananas Foster French Toast (the bread, sliced thick, is infused with cinnamon and vanilla); Chicken & Potato Hash (made with jerk-seasoned chicken mixed with, among other goods, corn and poblano peppers, and topped with two eggs cooked over-easy); and the Breakfast Enchilada (stuffed with chicken and cheese, then topped with a red sauce, two eggs cooked over-easy and puréed black beans).

Another reason to brunch at Z’Tejas: The $3.50 Make-Your-Own Bloody Mary bar.  (I, however, prefer the Patron Fruzion ‘Rita.  The tequila is infused with mango, pineapple and watermelon — ah, sweet nectar.)

If brunch just isn’t your thing, the regular menu is cock-full of fabulous dishes that are creative, look great on the plate and taste even better.

For my lunchtime visit, I started off with the signature Tableside Guacamole — chunks of avocado tossed with diced tomato, tiny bits of red onion and jalapeño, and a surprise ingredient that makes this guacamole so unique: roasted pumpkin seeds.  After scooping up everything I could with tortilla chips, I wanted to lick the bowl to get at what was left.