When the folks behind Broadway Cellars installed Danny’s Egghead Diner in the erstwhile Alps East they did little to brighten the drab North Center diner’s floral vinyl granny aesthetic other than hanging some Mexican folkloric art on the walls. But they did quite a bit better by installing chef Danny Coronel of North Park’s late What’s Cooking? to lead the kitchen. Coronel’s turned up the Mexican influence slightly on a menu that still bears all the diner standards (eggs, pancakes, burgers, “signature benedicts,” etc).

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.