I couldn’t help but wonder — if breakfast is the most important meal of the day, why should it end before noon? It’s not just a question of timing — it’s a revenue opportunity.
Today’s brunch is less of a trend and more of a cultural ritual. It’s where guests decompress over cocktails and conversations, fill their feeds with perfectly plated goodies, and reconnect with friends across platters of pastries.
Brunch isn’t just for weekend sabor anymore — it’s a high-margin, all-day menu fiesta, and Hispanic-inspired favorites are leading this shift, turning traditional staples into daypart-spanning hits. The Latin brunch movement is bringing fuego, flair, and serious sales potential. Tap into new flavors and learn how to flex brunch superstars into all-day moneymakers.
Hot Plate, Hot Take
Brunch may have started as a late-morning meal, but now, it’s a lifestyle — and a profitable one at that. Studies show that 71% of Americans wish restaurants served breakfast all day*. By tapping into these trends, you can serve up easy-to-prep dishes that keep costs low and deliver on the delicious.
Consider batch-prepping popular components like salsa and beans, and utilize authentic, ready-made products like Contigo® Tamales, Empanadas, and Pupusas — helping you reduce labor costs while offering consistency.
Ease your back-of-house and elevate your menu with already trusted pantry staples. From authentic Contigo ingredients to Magellan® seasonings and Heritage Ovens® artisan breads, these essentials make it easy to add Latin-inspired dishes without overcomplicating prep.
Cocina Tip: Think outside of the main, add Latin touches to traditional sides — think avocado crema on potatoes or queso fresco over griddled bread.
Eggconomics 101
Eggs are a brunch staple and my personal go-to. And with Nature’s Best® Eggs you can make any dish stand out at every hour — just add a fried egg to almost any Latin dish to boost protein content, value, and flavor.
Kick off the morning rush with authentic hits like chilaquiles — a simmered tortilla-salsa base topped with a perfectly cooked egg. Easily turn it into a dinner main with shredded chicken, roasted veggies, and queso fresco. Migas also pull double duty, served as breakfast bowls or burritos, then revamped with peppers, onions, and shredded beef for a hearty evening option.
Tostadas are a versatile favorite as well: load up with eggs and avocado for a savory brunch plate or pile high for later with Bay Winds® Shrimp, mango chunks, and spicy jalapeños (as in Bay Winds® Shrimp Tostada) for a fresh, feisty twist. Arepas con huevos also work beautifully as a shareable brunch item or entrée when paired with ham, cheese, or ground beef.
Pairing Rec: Pair chilaquiles or loaded burrito bowls with micheladas to balance out the spice and serve cucumber-mint agua fresca alongside arepas for a refreshing, cool contrast.
Pocket Power
Menu structure matters — especially for transitioning from brunch to other dayparts. Tapas-style options make it easy with small plates and customizable combos. Consider creating mix-and-match boards, trio samplers, or “build-your-own” bars. This lets guests try more and spend more, while also encouraging group dining, upselling, and sharing.
Powerhouses like tamales and empanadas bring big flavor in compact form and flex across the entire menu. Tamal de elote, with its naturally sweet corn profile, makes a standout dessert, while savory versions filled with pork or chicken work as entrées or shareables.
Empanadas are just as versatile. Think grab-and-go breakfasts, happy hour snacks, or desserts when filled with guava, chocolate, or dulce de leche.
Cocina Tip: Drizzle with signature sauces or serve with a dipping trio to easily transition across dayparts.
Sip Happens
Whether boozy or booze-free, drinks are among the easiest ways to upsell and elevate the entire dining experience. Spiked horchata offers a creamy, cinnamon-kissed contrast to savory dishes, while agua frescas — light, fruity Mexican drinks made from blended fruit, water, and a touch of sugar — offer a refreshingly sweet way to stay hydrated.
And make room for micheladas. This trendy, spicy, and tangy Mexican beer cocktail is made with lime, hot sauce, and tomato or clamato juice; basically, a Bloody Mary’s bolder, beer-loving cousin. It brings that perfect briny punch to cut through rich or spicy plates.
Carry coffee across dayparts with Café de Olla. This traditional Mexican coffee, steeped with cinnamon and piloncillo, has gone viral on TikTok — its warm, spiced-sweet flavor profile pairs perfectly with desserts like tres leches cake or flan, creating the kind of menu synergy that guests (and algorithms) love.
Pairing Rec: Offer tamal de elote with Café de Olla and a splash of milk; it plates well for breakfast or dessert.
And just like that — Latin-inspired flavor is more than a trend, it’s a strategy. When the flavor is this good, every hour becomes brunch hour. From huevos at happy hour to tamales for dessert, these dishes connect, delight, and deliver. So, crack an egg, spike the horchata, and give your menu a glow-up that brings home the bacon!