Nowadays, eggs are a staple ingredient in Mexican cuisine, and are used in dishes ranging from breakfast to dinner. It hasn’t always been this way. Here’s some eggy background on eggs in the food of Mexico.
¡Hola amigos! Time to talk about one of the most huevo-centric (that means egg-centric in case you're not a Spanish speaker) cuisines in the world: Mexican cuisine. From breakfast to dinner, eggs are a key ingredient in many traditional Mexican dishes.
Eggs were introduced to Mexico by the Spanish during the colonial period. Before that, the indigenous people of Mexico didn't eat eggs. The Spanish brought with them new ingredients and cooking techniques, including the use of eggs in many of their dishes.
Now, eggs are a staple ingredient in Mexican cuisine, and are used in dishes ranging from breakfast to dinner. They add richness and flavour to many traditional dishes, and are beloved by Mexicans, and many millions of non-Mexicans who’ve taken a shine to their eggy dishes.
Huevos rancheros
This popular breakfast dish is a staple in Mexican cuisine. The name translates to “ranch-style eggs,” giving a hint to its humble origins; huevos rancheros is thought to have originated from farmhouses and ranches in 16th century Mexico. It’s a traditional rural plate, intended as a hearty second breakfast or almuerzo, for farm workers after they’d worked during early morning hours.
The dish features eggs – usually fried - served on top of a tortilla with salsa, beans, and other toppings like cheese and avocado. It's the perfect way to start your day with a little bit of heat and a whole lot of flavour. ¡Que delicioso!
But huevos rancheros is just the beginning when it comes to eggs in Mexican cuisine. Eggs are also a key ingredient in many other traditional dishes like chilaquiles, migas, and huevos a la Mexicana.
Chilaquiles
Chilaquiles are a breakfast dish made with fried tortillas and a spicy tomato salsa. Corn tortillas cut into quarters and lightly fried, or baked for a lighter version. Green or red salsa is poured over the crisp tortilla triangles, and the mixture is simmered until the tortilla softens. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco (cheese), sliced onion, and avocado. Chilaquiles can be served with refried beans and topped with eggs (scrambled or fried).
Migas
Migas are a cousin of chilaques, using many of the same ingredients. It starts with fried strips of tortilla – often day-old ones you want to use up. The name migas means ‘crumbs’ or ‘scraps’. The fried tortillas, when crisp, are topped with beaten egg, which is then scrambled together and topped with salsa. It can be served with cheese, cilantro (coriander) and refried beans on the side.
As with many Mexican dishes, regional and family variations are quite common. Huevos a la Mexicana is a tasty dish made with eggs, tomatoes, onions, and chili peppers, all mixed together and scrambled for a flavourful and spicy breakfast. Hungry yet? See our recipe section for more eggy inspiration. ¡Viva los huevos!
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