Huevos rancheros
Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos]) is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on poor farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, slices of avocado, or guacamole may accompany the dish.
[edit] Variations
As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chile or enchilada sauce instead of tomato-chile salsa have appeared. Non-Mexican additions such as cheese and sour cream and garnishes of fresh tomatoes and lettuce also have become common beyond the dish's native range. The U.S. food writer Clementine Paddleford found a version in 1950s Texas that called for the eggs to be poached in a tomato-bacon sauce, and served on toast.
"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 chile.
Another similar dish is Huevos motuleños.
[edit] References
- 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
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