What is huevos rancheros?
Huevos rancheros (pronounced ˈweβoz ranˈtʃeɾos’) is a Mexican breakfast dish consisting of two fried eggs, served on a corn tortilla with tomato salsa or pico de gallo and a spoon of mashed beans. It is eaten throughout Mexico, as well as in the southwestern states of America.
Huevos rancheros literally means “farm eggs” and is typical North Mexican country food. It was originally served as a second breakfast after an early start and a few hours of hard work at the cattle farm. From northern Mexico, the dish spread to the United States, where it reached new heights, especially in terms of size.
Eggs, beans, rice and baked potatoes, which are served with corn tortillas and salsa, are regular elements of the dish itself. There are many regional variants. In New Mexico the tortillas are blue, in Oaxaca, they serve fried banana on top and in Arizona they eat huevos divorciados (separated eggs), where one egg receives a green salsa and the other egg a red one.
Did you know...
Although it’s a breakfast dish, you can order huevos rancheros in many restaurants in Mexico and the United States from early in the morning to late at night.
How to make huevos rancheros
The huevos rancheros that are on the menu in Mexican restaurants in Europe are pretty authentic. First of all, a red salsa, called salsa ranchera, is prepared. Tomatoes, onion and chilli peppers are simmered in a saucepan and then blended. The smooth red sauce is kept warm while the corn tortillas are heated and the eggs are fried.
A fried egg is placed on each tortilla and the salsa is scooped over or around it.
How to eat
Mexicans often eat huevos rancheros with just a fork, which they also use as a knife.
Possible authentic side dishes are beans or bean puree, cheese, chopped coriander and lime wedges.
Do you love eggs in the morning? Try kahlvati, the Turkish egg dish that often forms part of a Turkish breakfast. The Middle Eastern dish, shakshuka, also turns eggs with a tomato sauce into a delicious breakfast dish.