Cyclone Anaya's (Midtown)

Last week I took my brunch adventure to Cyclone Anaya’s in Midtown. It’s a very nice place, but I feel the quality of food does not match the decor. I ordered an omelette that came with rice and beans and a side of fruit. The omelette was pretty good, just slightly overcooked. I wish the omelette had been a little hotter. I could tell it probably sat under the heat lamp for a little while, but the omelette was still decent.

Cyclones

Omelette and Bottomless Mimosas

The kicker for this place is their deal on the almighty mimosas! They have an “all you can drink” mimosa deal from 11-3(which is how long their brunch runs on weekends) You pay $10.50 for plus a penny refill for mimosas and poinsettias. That’s right… ONE CENT REFILLS! So you can basically drink till your heart is happy (or stomach full). So basically they offer bottomless mimosas for $10.50. The mimosas themselves were served out of a pitcher since I sat at the bar. If they were freshly made, they would have been much better, yet they still did the job. The mimosas combined with the food help to give Cyclones a 4 out of 5. So if you’re looking for some okay food and slight turn up, this is the place. I highly recommend for a Sunday Funday.

Sidenote: Those mimosas are sleepers. Be Ready…

If you’re reading this and you’re not into brunch I would suggest going to

For those who want a little more information on the restaurant itself, here is an excerpt directly from the site on the history and origin.

Cyclone Anaya’s Mexican Kitchen serves world class Mexican food and drinks in an engaging, modern atmosphere, yet the experience is steeped in the family traditions established by our founder and namesake.

Cyclone Anaya, started his professional wrestling career at age 17 when he became the Champion of Mexico. Shortly thereafter, he came to the United States and made a dramatic entrance into the pro-wrestling circuit. Cyclone Anaya was a superb wrestler and won numerous awards and thrilled the hearts of millions of fans. He was indeed a Legend!

During this time he met his wife of over 50 years, Carolina – a former Miss Houston. After many championship titles and five children, Cyclone and his family entered the restaurant business in Houston.

After 40 years Cyclone Anaya’s has become a Texas legacy, serving Carolina’s original homemade recipes. Now the family is keeping the tradition alive and giving Texas and the nation the taste of fine homemade Mexican food that has made Cyclone Anaya’s famous.

Cyclone Anaya’s extends a warm welcome to you and your family, serving you with real family hospitality and deep seated traditions. It’s our honor to serve you the Cyclone’s way!

Brunchaholics.com

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What is Brunch?

Brunch is defined as a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3 pm. Brunch originated in the 1800’s in Great Britain.Originally served in a buffet style set up.Brunch has transformed to more of a sit down experience but there are still a lot of brunch buffets out there.

The word “Brunch” was first used in a Hunters Weekly publication in 1895 by Guy Beringer. His post titled, “Brunch, A Plea” centers on the benefits of brunch back in the days of mandatory Sunday Breakfast. It was made so people could stay out longer on  Saturday nights to drink and party and still be able to wake up late morning/early afternoon and get a good meal.IT took the stress off of waking up early on Sundays.

Now in today’s time.Brunch is more than just a convenience with places like IHOP and Denny’s serving breakfast 24/7. Brunch is a way of life. Especially if you are a Brunchaholic like myself. Brunch involves more than your typical hotcakes and sausage. It’s a sophisticated yet laid back meal that is equally delicious as it is unique if you’re brunching at the right place. The mimosas and bloody mary’s just take it to a completely different level. From carafes to pitchers to the glass. Brunch has evolved into a Sunday Funday must do and an early Saturday turn up. Join the movement and keep an open mind.

@brunchaholics_

Additional links for a little more history on Brunch:

http://books.google.com/books?id=l015C5vm1XkC&pg=PA99&dq=brunch+%22Guy+beringer%22#v=onepage&q=brunch%20%22Guy%20beringer%22&f=false

http://www.nytimes.com/1998/07/08/dining/at-brunch-the-more-bizarre-the-better.html?sec=travel&pagewanted=1 

http://brunchdc.blogspot.com/2008/08/brunch-historian-history-of-brunch.html 

Brunch Beverages for Every #Brunchaholic. Newcomers or Seasoned Vets

Mimosa– Orange Juice and Champagne.

They drier the champagne, the better. If making them at home and on a budget, use a Brut or anything Dry/Extra Dry. If you have a little extra to spend, then any top shelf champagne/bubbly/etc will do. My personal favorite is Veuve Clicquot. Mimosas can also be made with grapefruit juice. Half juice and half champagne is the usual mix. Less juice and more champagne of course if you’re not trying to waste your time lol.


Bellini-Peach nectar/purée and Champagne or Prosecco Sparkling Wine




Poinsetta – Champagne, Triple Sec (not always used), and cranberry juice


Bloody Mary – vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, cayenne pepper, lemon juice, and celery salt.

I am not personally a  big fan of Bloody Mary’s, but they are very popular and classic. Some people like theirs straight up and some like there’s spicy. Use your own personal judgement, of course, to find which works for you.

As you can see champagne is basically the main ingredient in the majority of these drinks. If you are not a big drinker, no one will frown over a water or a soda. If you want the “virgin” version of a drink,  just order any of the above with sparkling water.

Also, a lot of places that offer brunch will have their own special brunch drinks. So be on the lookout for those.

If you have any questions leave your feedback below.

Be sure to follow us on Twitter @BRUNCHAHOLICS_