by Mike Sula
That means he's doing chicken enchiladas, chilaquiles, a green eggs and ham torta, and a chorizo burger. But at Easter brunch he went all out, doing inventive takes on tamales, fajitas, breakfast burritos, and the special surf-and-turf hash you see below. This towering construction featured two poached eggs and a corn muffin topped with avocado and mango salsa, itself atop a mess of chiled shrimp, chorizo, roasted corn, poblanos, and potatoes, all drizzled with crema. I was told that this occasional special has been popular enough that it might make it onto the permanent list of four hashes, which includes a classic corned beef hash and the chorizo-black-bean number you see above, which was even better than the mar y tierra.
I don't know if hash is having its moment—there's a new place in Bucktown devoted to strictly to it. But I do know Coronel is doing some interesting diner food in a spot that so far has been little hyped.