Huevos rancheros

This article is about the food. For the band, see Huevos Rancheros (band).

Huevos rancheros

Origin
Place of origin	Mexico
Details
Course served	Breakfast
Main ingredient(s)	Tortillas, eggs, tomato-chili sauce, refried beans, rice, avocado or guacamole

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.

Variations

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 same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde.

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

See also

• Huevos divorciados
• Huevos motuleños
• Shakshouka
• Menemen
• List of egg dishes
• List of Mexican dishes
• food portal

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

External links

• Huevos Rancheros Recipe