Brunch at El Mercado starts with something green, cool and generous — avocado smashed to a rough, spoonable texture, piled onto toast and finished with torn burrata that melts at the edges of the knife.
- Smashed avocado, chunked rather than puréed.
- Tomatoes, sliced thin and lightly salted.
- Burrata cheese, torn open at the last minute.
- Balsamic, drizzled dark over the top.
The assembly is deliberate but unfussy: creamy burrata against bright tomato, soft avocado against the sweet-sharp pull of balsamic, all built to be eaten with a fork and a knife on a slow morning. It's the kind of plate that reads as light and lands as filling.
Contains: gluten, dairy (inferred).
