More Info on Huevos RancherosSimilar Undetermined MusicSearch Artistopia
Biography
for|the Canada|Canadian instrumental rock band|Huevos Rancheros (band) Huevos rancheros (IPA-es|'weßoz ran't?e?os) is a classic Mexico|Mexican breakfast dish popular throughout much of the Americas . The basic dish consists of fried eggs served upon lightly fried maize corn|corn tortillas topped with a tomato - Chile pepper|chili sauce . Refried beans , slices of avocado , or guacamole may accompany the dish.
Variations
As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chile or enchilada sauce instead of tomato-chile salsa have appeared. Non-Mexican additions such as cheese and sour cream and garnishes of fresh tomatoes and lettuce also have become common beyond the dish's native range. The U.S. food writer Clementine Paddleford found a version in 1950s Texas that called for the eggs to be Poached egg|poached in a tomato-bacon sauce, and served on toast .
"Huevos divorciados", divorced eggs, are simply two eggs served in the usual style, but with a different sauce for each, usually a red and a green chile.
Another similar dish is Huevos motuleños .
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
http://www.plateoftheday.com/728/ Huevos Rancheros Recipe Cookbook|Huevos Rancheros Category:Mexican cuisine Category:Tortilla-based dishes Category:Egg dishes Category:Breakfast foods Category:New Mexican cuisine Category:Cuisine of the Southwestern United States Category:Cuisine of the Western United States
