Breakfast

[panini]

Chef,
Thank you so much for taking time out of your busy schedule to visit with us.
My question refers to breakfast. Do you think regional breakfast fares are strong enough to support small breakfast/ lunch operations here in Dallas, Texas..
There are numerous Tex/Mex restaurants here located near high density office buildings. They are slamming for lunch with basically little to no business for dinner. These same buildings are a buzz with donut, deli, and bakery trucks in the AM.
The bakery where I’m currently at, has a few long time Mexican employees who often bless us with breakfast and lunch . I’m particularly fond of the sweet/ hot tamales, cinn/app/rais.. mango/pepper etc. I know these are probably dessert fare but I can’t stop thinking about these items along with special egg, meat, dishes and catering trays supporting an operation. All researched and promoted as regional dishes. Your thoughts?
Panini

[Rick Bayless]

Dear Panini:



There is nothing I like better than Mexican breakfasts. And I know a number of places around the country that have made their name (and, I would guess, a fortune) on specializing in Mexican breakfasts. We offer a Mexican almuerzo on Saturday morning, serving it right through the lunch hour, and it's far and away our largest day-time service period. So I say, go for it! It's wonderfully satisfying fare. You might think of offering quicker, more portable fare during the week, ending the week up with a fuller, more leisurely menu on the weekends. And don't forget chilaquiles, my favorite almuerzo dish. Look at the recipe in Mexico--One Plate at a Time for my simplest, most complete description of the tastes and textures of the classic.