The Biz Beat: San Jose brunch spot serves Cali-Mexico fusion

There is a distinct therapeutic magic to be discovered in a plate of Chunky Monkey Pancakes from Mix Huevos in San Jose, according to owner Ray Hernandez. Layered with warm banana slices, dark chocolate chips, glazed walnuts and a bourbon butterscotch glaze, it’s his favorite dish and, he said, nothing less than a tonic for the soul.

“Whenever I am feeling down, I always have these pancakes,” he told San José Spotlight. “They are sweet and crunchy, with a great texture. All of that comes together, and it just makes you feel good when you eat it.”

The same sense of satisfaction can be found throughout the comfort-food menu of this San Jose brunch spot with a California-Mexico twist: fresh ingredients, huge portions, elegant yet playful presentations and a doting staff that will make you feel at home.

Hernandez learned to cook at an early age, with a bit of instruction from an aunt and time spent in his home kitchen when nobody else was around.

“I spent a lot of time alone as a kid,” he said. “I experimented a little bit here and there. Then I’d learn how to use another ingredient and play around with it. Cooking is just something I had to do.”

It was also something that ran in the family. His father went from one business to the next before opening a seafood restaurant on 13th Street, the first of three Mariscos Costa Alegre locations, in 2018.

At first, Hernandez managed the 13th Street location, learning the business under his father. Then, when a “rundown” Benedict’s restaurant location became available, he jumped at the chance to bring it back to life.

“I have two kids and I was running from breakfast to dinner,” he said. “I really wanted a breakfast place so I could have evenings off and not miss out on their lives while they were young.”

Mix Huevos opened in January 2025 with a fresh and revamped menu. Hernandez said it’s a balancing act between not scaring off regular customers of the former Benedict’s by keeping the classic diner feel, while adding livelier items, such as Mexican culture-inspired pancakes and chilaquiles, to replace the more generic offerings.

Using house-made tortilla chips, the chilaquiles are carefully prepped to maintain an admirable firmness and texture that holds up to a variety of sauces without becoming soggy.

In its simplest form, the California version is topped with a sprightly tomato-based salsa with a hint of garlic and a touch of acidity that brings the dish to life. The menu also offers the classic red sauce Rojo, a tomatillo-based Verde green sauce and a Mole version — a standout featuring a complex, rich 12-ingredient sauce. All can be accompanied by chicken or Harris Ranch beef, including tri-tip, New York steak and ribeye.

Keeping with the “dessert for breakfast” theme of the Chunky Monkey, the Mexican influence also comes to bear on dishes like the Cajeta Pancakes, with a creamy caramel dulce de leche feel, Churro French Toast topped with cinnamon sugar, bananas and strawberries and the Dulce de Leche French Toast with crema and chopped walnuts.

The most eye-catching and indescribably tasty dish might be the Cheesecake Waffle, which features a tower built from the stacked quarters of a round waffle. It’s layered with a thick cream cheese icing and served surrounded by a dark pool of sparklingly fresh pureed blueberries, raspberries and strawberries.

There are a variety of burgers and sandwiches as well, and even a few holdouts from the old menu, such as the Cambrian Club Sandwich, which Hernandez put his own stamp on.

The grilled chicken breasts are citrus-marinated daily rather than once a week. The veggies are sourced locally, the bacon is now a more flavorful, thick-cut variety and the old house bread has been swapped for a light and chewy Pane Francese, a northern Italian version of the classic French baguette.

And, in a nod to the previous name of the restaurant, there’s the eggs Benedict. The classic features thick slices of sweet-and-salty ham. But why stop there when there are eight other versions on the menu, with proteins including avocado, turkey, salmon, crab cakes and shrimp?

For something a little more unusual, try The Bronx, a corned beef hash variation, the best-of-two worlds Chicken’n’Waffle or the Wellington, which comes with 8 ounces of either tri-tip or New York steak — a favorite of regular customers Barbara and Dan Stark.

“We get the same thing every time,” Barbara Stark told San José Spotlight. “It is always delicious and big enough for us to share. We have been very impressed with this place — the coffee refills keep coming and the service is great.”

That quality of service is evident in Hernandez himself, who can be found either at the front counter gathering customer feedback or joining workers in bringing out orders or bussing tables.

“I want our team to always be checking in with the customer,” he told San José Spotlight. “Maybe we check in a little too much, but I want every customer to feel we are there to serve them. We’re always open to suggestions, and we listen to what our customers say.”

Contact Robert Eliason at [email protected].

Editor’s Note: The Biz Beat is a series highlighting local small businesses and restaurants in Silicon Valley. Know a business you’d like to see featured? Let us know at [email protected].