South American brunch by Anahi

Craving an original brunch that has nothing to do with the traditional scrambled eggs/avocado toast/bacon brunch? Head to Anahi to discover the new south American brunch served on Saturdays and Sundays.

To treat foodies, chef Gabrielle Faiella came up with mouthwatering recipes. First, 3 egg options: “huevos con pico de gallo”, sunny side up, manchego, Kobey Buey ham, wheat tortilla and pico de gallo sauce; “huevos rancheros”, sunny side up, tomatoes, jalapeño, cilantro, corn tortilla and “huevos benedictos”, Peruvian toastadas, 2 poached eggs, guacamole, pulled beef, hollandaise sauce with chimichurri.

Let’s continue with specialties to share made in Anahi such as tacos, the famous “guacamole de la casa” or the unparalleled Jamon de Buey de Kobe, Cecina based on Kobe beef.

And it’s not all! Meat lovers (we assume you love it if you go to Anahi) will be delighted to enjoy the nicest meats on the menu including the new “Chimichurri Hamburguesa”, a burger with marinated and finely ground beef, smoked tomato and chimichurri sauce.

If you’re more into fish, you’re not left out with the seabass and squid ceviche, red drum fillet à la plancha served with sweet potato cream, snow peas, fried manioc, padron and platano chips.

And to finish on a sweet touch, we order the “Pan Torrijas” which is basically French toast with banana and dulce de leche ice cream, and the irresistible churros with dulce de leche cream.

We know where to find you this Saturday morning!