It's Sunday morning at the Mexico Steakhouse. Mass has come to an end and now its time for breakfast. Neighborhood families crowd the restaurant’s tables; little girls in blue, white and yellow dresses whisper to each other and giggle delightedly, young boys in itchy Sunday slacks and starched long-sleeve shirts sit in bored silence waiting for their parents to look over the menu; waitresses thread their way between the tables pouring coffee and delivering plates of the most colorful dishes you’ll ever see.

We order the Huevos a la Mexicana; golden, buttery scrambled eggs, moist, light, incredible; mixed with sweet onions and diced, bright red, tomatoes; then covered with delicious sweet peppers, vibrant green in color. The Spanish rice is gently tangy, laced with red and yellow and green spices; the refried beans are rich in texture with a more potent taste. You'll find the coffee a hearty, steamy brew and your waitress will make sure your cup is never empty.

You get chips with your breakfast, thick, crisp, fresh - not at all greasy - and ready for dipping in the large bowls of mole or salsa sauce that will be brought to your table.

The menu at the Mexico Steakhouse covers breakfast, lunch and dinner offering, tacos, enchiladas, burritos, desserts and our favorite: Enchiladas Potosinas (beef or cheese) covered with cooked fresh carrots and mixed with pan fried potatoes. Liquor is not sold here. The restaurant immaculate, bright, and shinny, is all about family and inexpensively priced food, prepared with a flair that would put some of the city’s four-star eateries to shame.