Traditional Mexican Breakfast
By guera on May 5, 2008 in Breakfast, Featured | 
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Recently, we went away for a long weekend to a colonial town and stayed in a beautiful old restored house, operating as a B&B. The breakfast was a very traditional Mexican dish, known as Huevos Rancheros. It’s something I’ve been wanting to try ever since we moved here, and I can’t believe it took so long for me to do it! The dish combines many of the staples of Mexican cuisine - tortillas, eggs, beans and salsa. It’s not a combination I would have imagined to be as tasty as it was, but it was really yummy.
You start with hard (fried) corn tortillas, spread with frijoles (refried beans), top with fried eggs and then a dollop of salsa rojo o verde (red or green salsa). You really have to try it to believe how good it is!
We were also served a beautiful arrangement of fresh fruit and (what the Mexicans and Americans call) scones. Not the devonshire tea, English style of scone but a fried biscuity-cake often with citrus peel added for flavour.
I would have happily had the same thing the next day and thought maybe the Huevos Rancheros was the signature dish served day in day out, but no! Day 2’s breakfast was even better!
To begin with a poached pear (served cold) and nutty toast.
Followed by the most divine tasting breakfast I’ve ever had! The cooks told me it was called casserola and I will make it my mission to discover a recipe before we leave. It is very similar to the filling to a tamale, a savoury “pudding” made with cornmeal and baked in individual pots.
I’m so glad I got to experience a few proper Mexican breakfasts while we’re here. Some of them shouldn’t be too hard (!) to recreate at home, so I’ll have to add them to my list of traditional Mexican meals I might be able to make when we move back to Australia!
Did I mention that I am working with my sister-in-law in the Columbian Tapas restaurant she chefs in? Anyway, so we did breakfasts over the summer and our most popular was the huevos flamencos or our version of baked eggs with salsa, chorizo, green beans and spring onions. Spicey but delicious. I have to confess I am a little sick of patatas bravas and chorizo at the moment, we catered for a 40th this past weekend and it was a relief to make something other than the usual. My Mum’s blinis with smoked salmon went down a treat and we also made a version of chilli con carne but served in hollowed out, baked potato skins with a dollop of guacamole on top! YUM!
Super Sarah (6 comments.) | May 6, 2008 | Reply
Guera (1 comments.) | May 6, 2008 | Reply
Husband loves huevos rancheros he used to eat them all the time when we lived in California. It seems like what working Mexicans in the Yucatan eat meat for breakfast and their favorite way to eat it is tortas de carne asada.When we go for our morning walk we pass at least two ambulantes who are cooking carne asada with onions for tortas. You can get eggs and other breakfast foods in restaurants, but if you are eating in one of the mercados or at an ambulante it’s tortas, fruta con yoghurt (I think that is how it’s spelled here), and licuados. If you get eggs it’s a la Mexicana (scrambled with salsa cruda or pico de gallo).
Motul is famous for it’s huevos motuleños and it´s often on the menu in restaurants.
regards,
Theresa
Theresa in Mérida (1 comments.) | May 30, 2008 | Reply