Frontera Sur runs breakfast, lunch, and dinner out of Southeast Portland, but the morning menu is where the range shows. Omelettes come filled with slow-cooked birria, chicken mole, or pork chile verde; chilaquiles are built in red, green, mole, or birria versions, each topped with avocado, queso fresco, and crema alongside eggs and bolillo bread.
The kitchen makes its own chorizo, challah bread, corn sope shells, Belgian waffles, and pancakes, and uses them across a menu that pulls from both Mexican and Guatemalan traditions — a Desayuno Chapín with grilled skirt steak and fried plantains sits next to a chuchito-based tamalito plate and a fried-chicken-and-waffle combo. Eggs benedict here swaps the English muffin for a house-made corn sope shell, with options running from classic hollandaise to chorizo-avocado and mole in place of sauce.
The kitchen makes its own chorizo, challah bread, corn sope shells, Belgian waffles, and pancakes, and uses them across a menu that pulls from both Mexican and Guatemalan traditions — a Desayuno Chapín with grilled skirt steak and fried plantains sits next to a chuchito-based tamalito plate and a fried-chicken-and-waffle combo. Eggs benedict here swaps the English muffin for a house-made corn sope shell, with options running from classic hollandaise to chorizo-avocado and mole in place of sauce.