This fall Torote Restaurant in Valle del Sol in the ranch country of El Tezal started to offer breakfast from 8:00 am to 1:00 pm Tuesday to Saturday with Brunch on Sunday from 9:00 am to 2:00 pm. Like with the dinner menu, Chef Victor Garrido has created unique dishes for the breakfast menu. The everyday specials include items like Eggs Benedict on Focaccia bread, Chilaquiles with shrimp and pork rinds with creamy chipotle sauce, braised short rib enchiladas, and a pork belly sandwich with fried egg. Of course, the menu also offers eggs any style, French toast, omelets and light and healthy options.

We had been to the Sunday Brunch a few times in the past, which offered three courses with multiple dishes in each course. Chef Victor changed the menu to offer guests to have more choice with the menu. All diners have a large selection of welcome appetizers – beet salad, oysters with ceviche, sushi and sashimi, empanadas, cured ham and avocado crostini, brioche dough fritters – and then the choice of ordering the second course a la carte or having four or five items from the main dishes served family style. The nine main course items provide a terrific choice of items included vegetarian dishes. The main course is followed with a choice of dessert. The welcome appetizers include a glass of French sparkling rose.

The manager and sommelier, Ricardo Uribe described the choices that we needed bo make with the menu. JC, our server asked us what we would like to have to drink. We both asked for fresh squeezed orange juice and Beth wanted coffee. JC and the team served us all the welcome appetizers and placed them on the table. It is an incredible amount of food, with amazing presentation and a full range of flavors. Bring your appetite!

In fact, the welcome appetizers were so filling that we decided to each choose a single main course item. I asked for the Eggs Benedict with grilled steak and a chimichurri hollandaise sauce on a dark focaccia bread. The steak was medium rare and delicious. There was avocado between the poached egg and the bread. The flavors were amazing and again the portion size was very large. Beth selected the short rib flautas as her entrée. Again, the flavor was incredible with a little spice. The flautas were served with a pipian sauce.

After all of this food, we took a break, and I took a walk up to the second-floor lounge with an amazing view of Land’s End and the marina in Cabo San Lucas. Below the main floor dining room is a large organic garden and a chapel where Torote can offer guests the ability to get married at the restaurant.

Then came the dessert and what a dessert! The French toast of the week was a very large slice of bread for us to split topped with coconut ice cream and creme fresh as well as fruit sauces. The cinnamon flavor was great. The dessert was served with a coffee dessert cocktail with Liqueur 43.