Got Brisket for Breakfast?

I’m an equal opportunity breakfast eater. As I write this newsletter, I’m traveling on the Gulf Coast of Florida, and for my first meal of the day, I slathered smoked mullet dip onto a baguette. The morning after Szechuan takeout, I love to scramble a few eggs into leftover spicy cumin lamb. Take me back to Thailand for noodle soup with springy fish balls, Mexico City for tortas de chilaquiles, or Costa Rica...