Mayaflor sits on California Street in Nob Hill, built around Chef Rudy's take on Mexican-American brunch. In the evenings, the kitchen shifts to a Mexican-Peruvian fusion dinner menu, using fresh and seasonal ingredients across both.
The brunch menu centers on chilaquiles, cazuelas, and a custard french toast carrying a noticeable cinnamon scent. A Mexican-style eggs benedict swaps the usual english muffin for crisp sopes, giving the dish its crunch.
The dining room is small and calm, furnished mostly with two-tops, and rarely sees a wait even on weekends. When the weather cooperates, sidewalk tables open up out front for eating al fresco on California Street.
The brunch menu centers on chilaquiles, cazuelas, and a custard french toast carrying a noticeable cinnamon scent. A Mexican-style eggs benedict swaps the usual english muffin for crisp sopes, giving the dish its crunch.
The dining room is small and calm, furnished mostly with two-tops, and rarely sees a wait even on weekends. When the weather cooperates, sidewalk tables open up out front for eating al fresco on California Street.