Of the large-plate brunch options, the carne asada y huevos ($14) delivered an updated version of the classic steak and eggs entree that, if given the option, we'd order all day long. The dish arrived with a bed of grilled potatoes setting the base for tender morsels of red meat, topped with runny golden eggs and drizzled with a rich and spicy smoked gouda queso fundido (basically Mexican cheese dip). First, this queso fundido should be a staple condiment Barcocina offers to put on anything. It's velvety, but not heavy. It's deeply spiced and flavorful, but not hot or overpowering. We'd be happy with this stuff if it just came in a bowl with a basket of chips. Suffice it to say, this dish belongs on the A-list for Baltimore brunch dishes.