Ocotillo’s Terlingua Brisket Hash Photo by Tim Cebula Ocotillo, the new brunch restaurant on Danforth Street, serves one of the most deliciously satisfying dishes I’ve had at any time of day: the Terlingua Brisket Hash. Terlingua on Washington Avenue is Ocotillo’s sister operation, and its longtime fans will recognize the dish from when that restaurant used to serve brunch, before moving to a larger location down the street in 2020. Now one of Ocotillo’s signature dishes, it’s a hearty mashup of smoked brisket, sweet and white potatoes, bell peppers and onions, topped by perfectly poached eggs and draped with a silky, lightly spicy hollandaise.
The brisket is the star of the show. It’s made with prime-grade beef – smoked for up to 12 hours and fragrant with kiln-dried Maine oak – so the chunks in the hash are supremely moist and meltingly tender, with plenty of intensely flavorful “bark,” the smoke-blackened outer coating of the brisket. The blend of white and sweet potatoes is a nice touch, and the bell peppers offer a pleasant hint of sweetness.
The egg yolks lend more sauciness to the dish, but what brings it all together is Ocotillo’s hollandaise. “Our secret to the hollandaise is we put quite a bit of our house Fresno hot sauce in there,” explained Ocotillo co-owner Pliny Reynolds. “It just gives it a backbone, a little depth and brings some acid to the flavor profile.
” Indeed, the hollandaise has just the right amount of tang to balance the.
