The brunch will give patrons and participants the opportunity to help the restaurant raise money for nearby Memorial West Hospital's Breast Cancer Center, one of two Broward-based facilities dedicated exclusively to breast cancer research.
"Being that October is Breast Cancer Awareness month, we want to do our part to help battle this disease that affects hundreds of thousands of women and families each year," Salsa Fiesta co-owner Cesar Olivo told Clean Plate Charlie. "Our goal is to help raise awareness and funds for [our neighborhood hospital]."
Although the restaurant serves brunch on its regular menu, this weekend's $10 Sunday buffet will be arranged specifically for the event. In addition to regular menu items that include huevos rancheros and breakfast burritos, adults will be able to enjoy complimentary mimosas made with freshly squeezed orange juice or house sangria. Non-alcoholic drinks will also be on the house, as well as brunch for children age 12 and younger.
With the three-year anniversary of Salsa Fiesta's Miami location fast approaching, the restaurant is also celebrating the launch of its newest menu items that include several dishes found on the lunch and dinner menus.
Chief among the new additions: the "tortas," homemade Mexican griddled telera bread sandwiches that include a milanesa a crispy chicken breast and steak option, as well as the choriqueso, a mixture of chorizo, queso fresco a la plancha, black beans, poblano rajas, sun-dried tomatoes, crushed chili salsa and avocados.
While lunch is always an option, those looking for a weekend brunch that isn't the "same old same" will be able to sample a variety of Mexican brunch favorites -- with this weekend's brunch buffet the perfect opportunity to sample them all, including the traditional huevos rancheros, and the less familiar levanta muerto, Salsa Fiesta's "hangover tortilla soup," topped with a fried egg.
There's even something for the gluten-free crowd: Mexican style waffles made with almond flour, dusted with Azteca cinnamon sugar, topped with fresh seasonal berries and whipped cream, and served with organic blue agave nectar syrup and guava dipping sauce. All menu items will be available during the October 14 brunch.