Brunch at Corazon y Miel

Elote tamal at Corazon y Miel is a rustic cornbread-like wedge that is baked with creamed corn, corn meal, chile poblano rajas, Oaxacan cheese and then pan-roasted in butter.  (Javier Cabral / Los Angeles Times)

A whole turkey leg garnishes the pozole at Corazon y Miel.  (Javier Cabral / Los Angeles Times)

Among the new brunch menu items at Corazon y Miel is the huevos rancheros.  (Javier Cabral / Los Angeles Times)

Salmon toast for brunch at Corazon y Miel.  (Javier Cabral / Los Angeles Times)

Corazon y Miel’s version of biscuits and gravy includes house-made Duroc pork chorizo.  (Javier Cabral / Los Angeles Times)

Corazon y Miel’s Bloody Mary includes carnitas-washed mezcal, chile candy and chicharron.  (Javier Cabral / Los Angeles Times)