Chilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and filling was needed but only the most basic ingredients were available. This dish makes a wonderful breakfast or first course before a light entreé. Ingredients: 8 corn tortillas (preferably bought […]
Continue ReadingChilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning “poor man’s food,” chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as […]
Continue ReadingThis dish is very popular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes for a great alternative to Sunday morning’s Eggs Benedict. Ingredients: 1/2 C. oil 4 eggs 4 corn tortillas 2 tomatoes, boiled […]
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After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. Ingredients […]
Continue ReadingThis is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. Serve with hot corn tortillas and a selection of salsas. Ingredients: 2 tablespoons butter 1/2 medium white onion, peeled and […]
Continue ReadingThe cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs. This version of breakfast burritos was taught to me by the […]
Continue ReadingHuevos al Albañil literally means “bricklayer’s eggs”, but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool mornings call for hearty, spicey fare. Ingredients: 1 pound tomatillos, husked 1 medium white onion, peeled and quartered 4 […]
Continue ReadingI went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca’s Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partially dried shrimp, described in Diana Kennedy’s Oaxaca al Gusto, where the recipe uses epazote and chiles. This take on dried shrimp and scrambled eggs uses […]
Continue ReadingMy own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don’t want to go to bed on an empty stomach. Ingredients 1/3 cup masa harina mix 4 cups cold water 2 tablets […]
Continue ReadingMixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA’s La Cocina Familiar en el Estado de Hidalgo. Ingredients 1 pound fresh pineapple, peeled, cored and finely chopped 1 pound apples, peeled, cored and finely chopped juice […]
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