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|Place of origin||Mexico|
|Main ingredients||Tortillas, eggs, tomato-chili sauce, refried beans, rice, avocado or guacamole|
|Cookbook: Huevos rancheros Media: Huevos rancheros|
Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], "rancher's eggs") is a popular breakfast dish comprising eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish is composed 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.
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.
- 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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