The morcilla del caribe ($8) at Tintos Spanish Restaurant & Wine Bar (2015 W. Gray, 713-522-1330) is part of the tapas menu, but the small portion packs a tasty punch. Three crispy corn arepas, each about the size of a silver dollar, are topped with slices of morcilla, or blood sausage, and sugar-poached quail eggs. Eating one, it's hard to break into the egg without having it ooze all over the plate, and since the yolk is so small, you wouldn't want to waste any. The key is to pop the whole thing into your mouth at once. It's like eating a mini-breakfast in one bite.
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