Cocina 35 in downtown San Diego anchors a breakfast-and-brunch operation on Sixth Avenue, serving traditional Mexican plates cafeteria-style in an airy, industrial-chic space until early afternoon. The signature Chilaquiles Tradicionales layer house-fried tortilla chips — engineered to hold their crunch under sauce — with a choice of red, green, or mole, a chip-texture approach more exacting than the standard breakfast-plate construction at Broken Yolk Cafe nearby. Huevos al Gusto come with handmade tortillas, beans, and rice, and the Molletes top open-faced bolillo bread with melted cheese and salsa fresca. Three San Diego locations — this downtown flagship plus Liberty Station and Chula Vista — run the same from-scratch kitchen, producing the kind of morning-focused Mexican menu that draws the same early crowd as Cafe 222 on Island Avenue. The mole chilaquiles — house-fried chips drenched in a complex, multi-chile mole and topped with crema, queso fresco, and a fried egg — represent the most labor-intensive single plate on the menu.