Breakfast in Mexico are really good. I like American breakfasts a lot (is this a guilty pleasure?), but compared with the Mexican ones they fall short. Like all food in Mexico, every region has it’s own variations and flavors. The variety is so large I could write a thick cookbook on that (now that’s an idea). Mexico consumes more eggs per capita than any other country in the world. And that’s evident in our breakfasts. Sometime ago I wrote about huevos rancheros. But they are a lot better in Mexico served over blue corn tortillas and with homemade roasted red or green salsa.
Huevos rancheros are very easy to make. All you have to do is fry a couple of corn tortillas (if you can find blue corn they’re the best). Spread some refried beans on top and fried a couple of eggs. Then you top it all off with fried homemade salsa. Doesn’t that sound good?
Maybe you’ve noticed that my posts have been very short and that I’ve been recycling a lot of old recipes lately. Well, there’s a reason! I’ve been eating a lot of great food, but also I’ve been very busy with some other projects. One of them is related to a conference I’m going to be presenting with Ruth Alegria and Lesley Tellez next weekend in Puebla. We’ll be talking about the importance of new media in the food industry in a culinary congress directed to tourism and gastronomy students. Yeah I know. I can’t even believe it myself, I’m kind of important now, hehe. But I’ll be blogging about what I create and eat in Mexico on a regular basis again pretty soon. So much food, so little time!