With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special brunch buffet that turns Sunday morning into a mini Mexican vacation, inspired by the relaxed breakfasts they’ve enjoyed all over Mexico. Just for fun, they set up a hotel-style omelet station, complete with a propane burner, in the dining room—a great way for the host to join in the party—where Rick makes individual Chorizo and Chile Omelets to order as the guests sip orange juice. The buffet also includes Chilaquiles, a comforting casserole of crispy tortillas, softened in a rich, brothy chile sauce with shredded chicken and sour cream. And because it wouldn’t be brunch without coffee, Rick serves his press-pot version of Café de Olla, coffee sweetened with Mexican brown sugar and perfumed with spices and orange zest. It’s the perfect accompaniment for a Caramelized Mango Tart with Mexican Chocolate and Pepitas, an easy free-form fruit tart with a wrap-around pastry crust. Throughout the preparations and the party, Rick gives all kinds of helpful entertaining tips on everything from buffet-table tricks and making omelets for a crowd to cool Latin tunes to go with the menu.
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