‘Best breakfast in Puerto Escondido’
Breakfast in Puerto Escondido by Zandoyo
Breakfast is what sets Zandoyo apart from most hotels in Puerto Escondido. In fact, Zandoyo is one of just two or three genuine bed and breakfasts in Puerto Escondido, an accommodation option in which a full breakfast is included in the room rate.
In our case, being a bed and breakfast in Mexico means our guests are probably going to eat a few tortillas, some chorizo, a lot of salsa, plenty of tomatoes and at least one of three varieties of beans.
But you can also expect some variations. A mollete made from artisanal seed bread, with mushrooms and olives among the toppings. Sopes topped with bacon and scrambled eggs.
Cubed jicama pan-fried in coconut oil. Toasted sweet potato rounds with bean puree and slices of roast pork brined and marinated in guajillo sauce. Cucumber and mango salad. And a bowl of fruit served with buffalo milk yogurt and cacao nibs.
We love experimenting with variations on Mexican cuisine, and our guests love it too judging by the praise we have received in their reviews on Airbnb and Booking.com.
We also specialize in local products, such as mangos from our own tree, buffalo milk products from a farm in nearby Chila, local grain-fed pork, farm-fresh eggs and Oaxaca-grown coffee.
Breakfast is served at 9 a.m. on weekdays but we’re flexible. If you’re taking an early-morning marine tour or if you are working remotely and have to take a video call we can adjust the schedule.
But bear in mind that Zandoyo is a traditional bed and breakfast, where guests enjoy breakfast together at the same table.
Conversation can be lively, interesting and fun as travellers from all parts of the world get to know each other over a good meal.
The menu changes each day and is flexible. We can modify our dishes to accommodate most dietary restrictions. Just let us know.
Come and join us for the best breakfast in Puerto Escondido!
Mollete with poached egg, panfried potato and salad.
Scrambled farm fresh eggs with chorizo, bacon and avocado. Served with a jicama-cucumber salad and rosemary fried potatoes.
Huevos rancheros with ham and avocado accompanied by roasted sweet potato.
Sopes are served with various toppings. Here we have poblano peppers, chicken and chorizo.
Huevos al albañil — bricklayers’ eggs! — are served in tomato sauce, topped with bacon and avocado and accompanied by refried beans and a jicama-cucumber salad.
Scrambled eggs with creamed leeks and ham on artisanal seed bread. Served with a cucumber-avocado salad and rosemary fried potatoes.
Quesadillas with guacamole and salad. We make our own flour tortillas and fill them with scrambled eggs and either chorizo, ham or chicken.
Mollete with poached eggs and toasted sweet potato are popular at Zandoyo Bed & Breakfast in Puerto Escondido.
Tacos with a fried egg on a bed of creamed leeks.
Scrambled eggs with chorizo and bacon with panfried potatoes and toasted artisanal bread topped with avocado, mushrooms and red pepper.
Quesadillas with chayote and refried beans.
A bean, chicken and egg burrito along with a cucumber and jalapeño salad on one side and a mango-jicama salad on the other.
Seed bread mollete with a fried egg, avocado and a mango-cucumber salad.
Our molletes usually contain refried beans, chorizo, avocado, red pepper, mushrooms and chorizo with ham or bacon. With an egg on top!
Huevos al albañil, or bricklayer’s eggs. Served with chicken in tomato sauce and artisanal seed bread.
Our fruit bowl (usually) contains fresh, locally-made buffalo milk yogurt and a variety of fresh fruit. We add a topping of either maple syrup, our own fruit puree made from either mango or guayaba and chopped nuts or cacao.
Chilaquiles with slices of roast pork.
Chile relleno with eggs and ham, served with toasted baguette and an avocado-cucumber salad.
Enmoladas with egg, mushrooms and bacon.
Entomatadas come with a variety of fillings, such as ham, chicken or pork.
