Dining out for breakfast rarely offers much more than good, solid comfort food. Pancakes, eggs and bacon, waffles or biscuits and gravy are all local staples. From Jimmy’s Egg to Jimmy’s Roundup Cafe, you can get a good meal to start your day. But there’s one breakfast you need to know about. It’s found at tiny Cafe Antigua, 1903 Classen Blvd. Known as No. 7, the dish’s proper name is Huevos Motulenos, and here’s what you can expect: Begin with a corn tortilla, always a good start, add a layer of fresh-made refried black beans and top that with a second tortilla. Stack a pair of fried eggs on next, then ladle on a rich tomato sauce called chirmol, and all that’s left is crumbled Mexican cheese and parsley. Surround it with a ring of tortilla chips and a side of salsa verde, and the only problem is your day might have already reached its high note. While the dish originated in the city of Motul in Mexico, Benjamin Valdez, a native of Guatemala, prepares it six days a week. He and his wife, Elida, own the the restaurant, which serves Guatemalan-style lunch and breakfast until 5 p.m. Monday through Saturday. Luidgi Del Cid, 20, has worked at Cafe Antigua longer than anyone. His parents opened the place in 2004 after Cafe Do Brasil vacated the space. The Del Cids sold their interests to the Valdez family, who attend the same church. Valdez got his start cooking at Iron Starr Urban BBQ, part of the Good Egg Dining Group owned by Keith Paul, who is also managing chef. Paul calls the No. 7 (priced at $5.75) the best breakfast in the city — bar none. And you won’t find it at Paul’s Iron Starr, Cheever’s Cafe or Red Primesteak restaurants. The sauces set the dish apart. Chirmol is a tomato sauce that’s like a bridge between Italian marinara and Mexican salsa ranchera: rich and developed with just a hint of chile. You will sop it with a finger if you’re not careful. The salsa verde is a simple mix of tomatillos, jalapenos and garlic. They are boiled and processed into a smooth sauce with plenty of kick. Clearly, there is no luck involved in this No. 7. When asked what sets his sauces apart from others, he said in Spanish with a smile, "The difference is in the person making it.” The only thing unlucky about this No. 7 is that you can’t get it Sundays, prime breakfasting time. The Valdez family is devout. When asked whether he would ever break down and open a seventh day, Valdez shook his head no and pointed heavenward. This helps explain Huevos Motulenos’ divinity.
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