Egg N Eggs breakfast restaurant is preparing to open on Navy Boulevard

Egg N Eggs breakfast restaurant is preparing to open on Navy Boulevard

When Xiscali Mexican Taqueria took over the former IHOP at 19 N. Navy Blvd. Last December, it was a big move for husband-and-wife duo Reina Medina and Gerardo Zentel, who have also been running a taqueria under the same name at 1400 Barrancas Street since 2018.

Now, they’re preparing to introduce a new restaurant into the mix, hopefully by the end of the month.

The two have been serving Pensacola for a decade — starting with their original location at 920 E. Gregory St. Which they opened in 2013 but have since closed – and have developed a loyal fan base ever since.

They’ve earned a reputation for their innovative Mexican cuisine, like delicious tacos, California burritos, and of course, homemade guacamole. The $9.99 “Guacamole Special” is made with fresh avocado, tomato, onion, jalapeno, cilantro and lime and served in a real Mexican molcajete.

Now, the owners are hoping that before December, they will have split their Navy Boulevard location with a quick-service restaurant on one side and a daytime breakfast and lunch restaurant called Egg N Eggs on the other.

The two restaurants will likely have a small staggered window, with Egg N Eggs open from about 7 a.m. to 2 p.m., Xiscali opening at 11 a.m. and staying open later in the evening like 8 p.m. determined.

“It’s a challenge, but hopefully it will be worth it,” Zintel said of navigating the new location. “We were happy. We wake up every day to do our best…and we will put the same effort into this.”

Egg N Eggs will be a combination of some of the Mexican cuisine the two are known for, as well as American favorites.

“It’s our take on American breakfast,” Zintel said.

Venturing into breakfast wasn’t entirely new territory, as the two and a business partner also opened a breakfast spot called Chirps last August.

Some of the items they are putting their own spin on include their signature tres leche pancakes, chorizo ​​scrambled eggs, and huevos rancheros. Medina said the meal she expects to be among the most popular is the Azada breakfast, made with a flavor-packed plate of carne asada served with two eggs any way and seasoned country potatoes. These are some of the items she and Zintel will make in their own kitchen, she said.

They were also aware of their proximity to Naval Air Station Pensacola and knew they wanted to provide a breakfast option to help students start their day.

Dishes like the home-cooked casserole containing eggs, bacon, sausage and biscuits are created with students in mind, giving them hearty options they can fill up on at a reasonable price.

They’ve also tied some regional Southern favorites onto the menu, like fried steak, chicken and waffles, and fried green tomatoes.

“I’m really excited. I hope they like it,” Medina said.

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