Huevos rancheros

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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

Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], "rancher's eggs") is a 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 or charred corn or flour tortillas topped with a salsa fresca made of tomatoes, Chili peppers, onion, and cilantro. Refried beans, Mexican-style rice, and slices of avocado or guacamole are common accompaniments, with cilantro as a garnish.[3]

Variations[edit]

As the dish spread beyond Mexico variations using wheat flour tortillas instead of corn and pureed chili or enchilada sauce instead of tomato-chili salsa fresca have appeared.[3] Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range.[4]

"Huevos divorciados" (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde.[5]

Somewhat similar dishes are huevos motuleños of Yucatan[6] and New Mexican enchiladas montadas.[7]

Another variation "Huevos ahogados" or (drowned eggs), is a traditional Mexican breakfast of eggs poached in a tomato-chile salsa.[8]

See also[edit]

Notes[edit]

  1. ^ Kuhn, Shannon (April 4, 2013). "Another day at the ranch". Anchorage Press. Archived from the original on August 6, 2014. 
  2. ^ Lin, Andrea (February 17, 2012). "Good Morning, Sunshine". Albuquerque Journal. 
  3. ^ a b John Tissot (1998). Around the World on a Breakfast Tray. Nova Publishers. pp. 59 – 61. ISBN 9781560723219. Retrieved 14 June 2018. 
  4. ^ Victoria Wise & Susanna Hoffman (1990). The Well-filled Tortilla Cookbook. Workman Publishing. p. 234. ISBN 9780894803642. Retrieved 14 June 2018. 
  5. ^ Dona Savitsky & Thomas Schnetz (2006). Dona Tomas: Discovering Authentic Mexican Cooking. Random House Digital, Inc. pp. 42–44. ISBN 9781580086042. Retrieved 26 November 2012. 
  6. ^ Rick Bayless, JeanMarie Brownson & Deann Groen Bayless (1996). Rick Bayless's Mexican Kitchen. New York, New York (USA): Scribner. pp. 270–271. ISBN 978-0684800066. 
  7. ^ DeWitt, Dave. "How to order enchiladas in Santa Fe". Fiery Foods (blog). Archived from the original on 2012-03-06. Retrieved 6 August 2010. 
  8. ^ Ingrid Hoffmann (2013). Latin D'Lite: Deliciously Healthy Recipes With a Latin Twist. Penguin. ISBN 9781101615263. Retrieved 14 June 2018. 

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

External links[edit]

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