Want something a little different for brunch? Head to Lola in LoHi. Billing itself as a “Mexican Fish House”, Lola dishes up more than mariscos and camarones. We started with their well-known guacamole made tableside, like cherries jubilee or a proper Caesar salad!
We had the kitchen sink: Lime, cilantro, Serrano chilies, red onion, garlic, salt, pepper, and Chimayo chili powder all mashed together with avocado. You also see part of the signature “L” traced in chili powder sprinkled on the rim of the bowl. Fine, spicy stuff that wakes up the tongue at 10:30 on a Sunday morning, preparing it for…
Lola’s smoked mushroom tamale. A cakey and dense tamale, savory and subtle, bathed in red sauce (which was so good we ordered an extra bowl to pour on whatever we could find), and punctuated with a couple smoked mushroom slices, brightened by diced tomato, onion, and jalapeño.
The cheesy eggs (scrambled eggs and a little pile of cotija cheese) were a little more done that I prefer, but in all honesty they stood up to the chili sauce better that way. I highly recommend the breakfast potatoes, nicely fried and sprinkled with sea salt, please forego the ketchup and dip them in chili sauce instead.
