The early-morning menu is inspired by chef/partner Richard Ampudia's grandmother, Dolores, for whom the restaurant is named. The fare is a mixture of classic Mexican breakfast dishes with lighter and more conventional items.
Some of the spot's most popular breakfast plates are the huevos rancheros, soft tortillas layered with sunny-side-up eggs, salsa, and crema cheese and served with tater tots and greens ($14); butterscotch pancakes garnished with caramelized banana and maple pecans ($14); and the Melbourne avocado toast, smeared with chunky guacamole and topped with a poached egg ($14).
Lighter options include a granola parfait mixed with berries, mango, coconut, pumpkin seeds, and agave ($10); a watermelon salad topped with mint, lime, and queso fresco ($8); and the Malibu style, in which two poached eggs are placed on a bed of greens, crisp quinoa, and vegetables ($13).
Customers can also opt for a build-your-own omelet ($17) or a continental breakfast, one of the menu's best-valued plates, served with two eggs, potatoes, greens, fruit, yogurt, a croissant with jam, and coffee or tea ($12).
Ampudia, often referred to as the “godfather of Mexican street food,” and Plan Do See, a global hospitality brand based in Japan, are behind the beachside space, which opened in January inside the recently refurbished Stanton South Beach Hotel. Lourdes Herman, a Mexican native who has worked at the Setai, 1 Hotel South Beach, and R House, helms the kitchen as Ampudia's chef de cuisine.
Lolo's Surf Cantina. 161 Ocean Dr., Miami Beach; 305-735-6973; loloscantina.com. Breakfast daily 6:30 to 11 a.m.; lunch and dinner daily 11 a.m. to 11 p.m.; bar till 1 a.m.