Breakfast in Ensenada has many players, but Clara on Primera and Miramar knows how to steal the show. It’s not your average café with plastic chairs and weak coffee. This is a place where every detail—from the breadbasket to the bathroom lighting—feels like someone actually cared. Modern, airy, and chic without being pretentious, it’s the kind of spot where locals and visitors mingle over something better than a rushed plate of huevos rancheros.
Starting Light but Strong
To begin, we ordered green juice ($75). Usually, these drinks taste like liquid spinach punishment. Yet this one managed balance: pineapple added sweetness, parsley gave freshness, and ginger offered a subtle punch.
Meanwhile, the ginger shot ($70) made its entrance. With turmeric joining the mix, the flavor was fiery but clean. It hit like a quick jab in the throat and left us feeling sharper than a double espresso. Healthy? Absolutely. Easy? Not for everyone.
Chilaquiles That Deserve Attention
Of course, juice alone doesn’t win the morning. We aimed for Clara’s green chilaquiles ($210), wisely adding chicharrón prensado ($105).
The plate landed colorful and layered. Crunchy tortilla chips sat under smooth salsa verde, crowned with refried beans, queso fresco, purple onion, cilantro, and sour cream. The chicharrón delivered flavor without heaviness, while the toppings gave contrast and freshness.
Because each bite had crunch, cream, spice, and pork, this dish proved itself more than hangover relief. Instead, it felt like a proper introduction to Mexican breakfast done right.
Mexican Benedicts With a Bold Twist
Then came the house star: Huevos Benedictinos “Los Mexicanos” ($295). Forget English muffins—Clara swapped them for gorditas stuffed with cheese and chicharrón prensado. Two perfectly poached eggs rested on top, while a velvety morita chile hollandaise sealed the deal. On the side, refried beans kept it grounded in tradition.
The first cut brought joy. Yolks spilled golden rivers that met the smoky hollandaise. The gordita offered a chewy-crisp base, and the chicharrón added salty depth. Each bite combined indulgence and comfort, which is exactly what breakfast should do.
Still, one element was missing. Avocado slices would have elevated both this plate and the chilaquiles from excellent to legendary.
Little Details That Win You Over
Before the mains, the team sent a courtesy board that stole the spotlight: butter infused with tortilla ashes, salsa macha, and raspberry compote, served with mini biscuits. The server suggested the sequence—and I’ll second it. Open the biscuit, spread the butter, add the compote, and finish with the salsa. The mix of smoky, sweet, and spicy turned a simple bite into something unforgettable.
Ending on a High Note
Finally, we closed with a cappuccino ($70). Frothy foam, smooth body, and roast done right. No bitterness, no shortcuts. The milk created a velvety texture, and the coffee itself had strength without aggression. It was the kind of cup you actually sit with, not just gulp.
The Sabor Patrol Verdict
Clara almost nailed the Sabor Patrol test—but no avocado means no crown. Add it, send the invite, and I’ll gladly return… preferably with guacamole waiting.
