Breakfast at A'Canela Restaurant, Amagansett, East Hampton

Before going back home after a long weekend at the Hamptons, we thought that it would be a good idea to start the day with a good, solid breakfast. We headed to A’Canela Restaurant, in Amagansett, East Hampton.

A’Canela is known for their fine Latin cuisine.

This restaurant is highly recommended for its good value...the breakfast menu is served all day. A good-size serving of a delicious breakfast meal is priced at $10.00, max! We indulged ourselves and ordered one each of the breakfast specials, and shared everything. We were not disappointed.

Fritata: made of eggs and cream on a thin crust, with corn, bell pepper, onion, spinach, tomatoes and topped with Monterey Jack cheese; and served with tortilla chips, coated with an enchilada sauce.

Burrito: filled with eggs, bacon, cheese, and potatoes; and wrapped in a flour tortilla, 

and served with potato wedges

Pancakes: with berries, banana, and green apples

If I were to prepare these things at home for a Sunday brunch or a brunch party, I will be substituting and eliminating some things to make them a little bit more healthy.

Fritata: Omit the crust and serve chips with salsa

My Recipe for salsa:
In a bowl add –
I clove of garlic finely chopped
1 quarter of an onion, diced
6-8 sprigs of Chopped cilantro, coarsely chopped
Salt and pepper to season
Squeeze a quarter of a lemon, mix
Seed and dice 2 tomatoes (preferably the Roma variety)

Drizzle with olive oil and mix. This is now ready to serve.


Burrito: Use whole-wheat tortilla instead of white-flour tortilla; serve with mango salsa.


My recipe for mango salsa:–
In a bowl add –
I clove of garlic finely chopped
1 quarter of an onion, diced
6-8 sprigs of Chopped cilantro, coarsely chopped
Seed and dice 2 tomatoes (preferably the Roma variety)
Salt and pepper to season
Squeeze a quarter of a lemon, mix
Add one mango – score the mango meat with the blunt edge of a table knife or use the rounded end of a spoon handle. Then scoop mango meat into the bowl.

Drizzle with olive oil and mix. This is now ready to serve.

For the Pancakes, I will turn it into a complete meal by pairing it with Spanish Tortilla. I will prepare the pancakes, made with a blend of white flour and whole wheat flour, and cook smaller-pancake portions; and use agave syrup instead of maple or pancake syrup.

Are you in the kitchen, yet? Have fun creating your own versions of a Mexican breakfast or brunch!