Huevos rancheros (, 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.

Basic dish

The basic dish consists of fried eggs served on lightly fried or charred

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...

tortillas A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...

topped with a

pico de gallo ''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onio ...

made of

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s, onion, and

cilantro Coriander (;

. Common accompaniments include

refried beans Refried beans (from es, frijoles refritos, ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular ...

, Mexican-style rice, and

guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

or slices of

avocado The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...

, with cilantro as a garnish.

Variants

As the dish spread beyond Mexico, variations using

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bre ...

tortillas instead of corn, and pureed chili or

enchilada An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

sauce instead of tomato-chili pico de gallo, have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range. Huevos divorciados "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 Salsa verde () is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican ''salsa verde'' dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, ...

. Similar dishes are huevos motuleños of Yucatan and New Mexican

enchiladas An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

montadas. Another variation, " huevos ahogados" or drowned eggs, is a traditional Mexican breakfast of eggs poached in a tomato-chile salsa.

Notes

References

*Leonard, Jonathan Norton, (1968) ''Latin-American Cooking'',

Time-Life Books Time Life, with sister subsidiaries StarVista Live and Lifestyle Products Group, a holding of Direct Holdings Global LLC, is an American production company and direct marketer conglomerate, that is known for selling books, music, video/DVD, ...

*Ortiz, Elizabeth Lambert, (1967) ''The Complete Book of Mexican Cooking'', M. Evans and Co. *Paddleford, Clementine, (1960) ''How America Eats'', Charles Scribner's Sons

External links

Huevos Ahogados-Hispanic Kitchen
* {{Mexican cuisine Cuisine of the Southwestern United States Egg dishes Mexican cuisine New Mexican cuisine Tortilla-based dishes

Basic dish

Variants

See also

Notes

References

External links