Huevos rancheros

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This article is about the food. For the band, see Huevos Rancheros (band).
Huevos rancheros
Ela huevos rancheros.jpg
Course Breakfast
Place of origin Mexico
Main ingredients Tortillas, eggs, tomato-chili sauce, refried beans, rice, avocado or guacamole
Cookbook:Huevos rancheros  Huevos rancheros

Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], "rancher's eggs") is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.[1][2]

The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, and slices of avocado or guacamole are common accompaniments.

Variations[edit]

As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chili or enchilada sauce instead of tomato-chili salsa have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common beyond the dish's native range.

"Huevos divorciados", divorced eggs, are simply two eggs served in the usual style, but with a different sauce for each, usually a red and a green chili.

Somewhat similar dishes are huevos motuleños of Yucatan and New Mexican enchiladas montadas.

See also[edit]

References[edit]

  • Leonard, Jonathan Norton, (1968) Latin-American Cooking, Time-Life Books
  • Ortiz, Elizabeth Lambert, (1967) The Complete Book of Mexican Cooking, M. Evans and Co. ISBN 0-87131-333-2
  • Paddleford, Clementine, (1960) How America Eats, Charles Scribner's Sons
  1. ^ Kuhn, Shannon (April 4, 2013). "Another day at the ranch". Anchorage Press. 
  2. ^ Lin, Andrea (February 17, 2012). "Good Morning, Sunshine". Albuquerque Journal. 

External links[edit]