Eggs Benedict are the burger and fries of brunch food: Almost every breakfast place has ’em, but they’re rarely mind-blowing, and never unexpected. But Aunt Mary’s Cafe, which has garnered a well-deserved cult following by doing brunch food that’s both mind-blowing and unexpected, has also, unsurprisingly, stepped up the Benedict game considerably over most other brunch spots. Only the basic skeleton and the eggs themselves are recognizable in Mary’s Mexican-inflected take on the classic: Soggy, bland English muffins are replaced by salty, substantial cheddar-corn cakes; typically gloppy hollandaise is swapped for a thick, russet brown, unbelievably spicy flood of mole negro; Canadian bacon is traded for crumbly Niman Ranch chorizo; and the whole thing’s topped with generous scoops of cool guac and pico de gallo. The end result is spicy and savory and entirely removed from the standard Benedict. It’s sadly only available during Aunt Mary’s insanely popular weekend brunch, but it’s well worth the wait.