Crema
481 Lighthouse Ave., Pacific Grove 324-0347, cremapg.com
It started with salsa. Homemade salsa that is, using dishwasher/salsa-maker Teo Cruz’s recipe. She’s from Oaxaca, and brought her family’s secret sauce to Crema. That’s right, the salsa’s not spooned out of a jar from New York City (“New York City?!”). She’s been with Crema since the beginning, both washing dishes behind the scenes and making the salsa and chile verde. What comes next is cooking the eggs in Cruz’s salsa, then annointing two flour tortillas with those eggs, plus black beans, cheese and a choice of avodaco or chorizo – or both. What follows is happy (and full) customers – and huevos rancheros that readers rank as the best around.