One of my favorite breakfast places in Berkeley is Tacubaya, a casual Mexican eatery that is run by the owners of the more upscale Dona Tomas in Oakland. On the surface, it is sort of expensive for what you get — egg dishes are small and cost about $7; churros are $4.50 — but when the food arrives, I forget all about the cost. The churros, fried dough covered with cinnamon and sugar, are perfection: soft and warm on the inside, crispy and sweet on the outside. I also like how they have an open kitchen and that they make corn tortillas in house, right in front of you. We noticed that the cooks use ice cream scoopers for many tasks, including scooping out the mashed corn meal for the tortillas, and scooping out the Spanish rice from the Asian-style rice cooker.