e 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.