Given that corn is the base of Mexican food it is not surprising that there are a variety of corn inspired desserts. Mexican cornbread aka pan de elote should not be confused with the savory American version. It’s prepared with fresh corn, is sweet and moist and can sometimes even have a custard like texture. Usually you’ll find women selling homemade palm sized cakes or thick triangular slices outside markets for 15 to 20 pesos a piece.
Huevos divorciados are yet another example of the the array of delicious and creative Mexican egg dishes. This breakfast gets it’s peculiar, but amazing name because the eggs are separated by refried beans and bathed in red and green salsas. It’s a classic breakfast or brunch option throughout Mexico City restaurants and fondas and while it may not be listed on the menu, usually if there is the option to order huevos al gusto that includes huevos divorciados.
I´ve been long overdue for another egg recipe. As I’ve mentioned before Mexico has an incredible array of egg dishes and huevos motuleños are a particularly delicious one. This is a classic breakfast from the small town of Motul in the Yucatan and on a recent trip to Mérida I had the pleasure of trying out several versions in the markets.This is by no means a light breakfast. Huevos motuleños are fried tortillas, topped with a layer of refried black beans, eggs and tomato salsa, sprinkled with cheese, green peas, chopped ham and served with fried plantains. This has become one of my absolute favorite breakfast dishes because it combines 3 of my favorite ingredients: eggs, fried plantains and black beans.While this dish is traditionally prepared with ham, in my version I use bacon.
Tecolote, pronounced TAY-KO-LO-TAY comes from the Mesoamerican language Nahautl, meaning owl. The dish got its name because it was invented in Sanborns, a pretty mediocre Mexican restaurant chain, whose logo happens to be the owl. While I don’t like most of their food, I have to give Sanborns credit for the creation of this delicious carb overload. Tecolotes are a combination of two classic Mexican dishes: molletes – bread with beans, melted cheese and pico de gallo; and chilaquiles – tortilla chips fried in salsa. This is a perfect dish for cold winter mornings and is excellent hangover food.
Pan de muerto is a sweet bread prepared for the Day of the Dead celebration on the 1st and 2nd of November. The bread is used as part of the altars or ofrendas that are made to honor the lives of the dead and is also eaten in the days on and around the celebration. Depending on the region or state in México, there are tons of variations of this traditional ceremonial bread.
Given the surprisingly wide range of Mexican egg dishes, I felt that it was high time that I share a recipe with this classic ingredient. I decided on huevos ahogados con nopales en salsa verde (literally translated as drowned eggs with cactus in a green sauce) because it’s a dish that I cook a lot and it’s easy, cheap and very tasty.
Huevos ahogados are generally served for lunch in fondas (diners), restaurants and in homes throughout Mexico and are frequently eaten during Lent. I think this recipe is great at any time of the day and regularly prepare variations of this dish for breakfast, lunch and dinner with leftover salsas. This version, however, calls specifically for green salsa, which appears to be the more common way of eating huevos ahogados. The recipe also includes cooked cactus, an ingredient characteristic of central Mexican that is both healthy and rich in fiber.