I’ve been hanging out in Mexico for the past month and have a few weeks longer here. When I go out for breakfast, I’m pretty happy.
In many countries it’s tough for a traveler from the U.S., Canada, or Europe to get jazzed up about the typical local breakfast. That fish ball soup or innards with rice may be good for you, but our stomachs didn’t grow up with that first thing in the morning.
Mexico presents familiar ingredients, but just takes it up a notch in terms of flavors. It’s not unusual to see 15 or even 30 different egg concoctions on a restaurant menu for desayuno. Many of them just incorporate minor changes of course: a different salsa here, a side of beans there, or slices of avocado.
One of the most common dishes is huevos rancheros, which is sunny side up eggs on a flour tortilla, mild red salsa, and a sprinkling of cheese. At the top of this post is a modification called huevos divorciado—divorced eggs. One side has green salsa, one side red.
The picture at the bottom is Huevos Guerrero—scrambled eggs with beef strips and salsa, with a side of feta-like white cheese. (It’s named after a state in Mexico.)
The mess to your left was the house special at a restaurant I went to in Zacatecas. What make it special, apparently, is the gob of chipotle salsa and cream in the middle. It doesn’t look like much, which is true a lot of the time, but it was delicious.
At a simple restaurant or market stall, you’ll usually pay around $2 to $4 for a hearty breakfast, usually including bread and coffee. Even at a fancy hotel where you’re paying for atmosphere and waiters in formal garb, it’s rare to pay more than $10. And often those eggs are straight off a local farm, orange yolks and all. Yum.
For more food stories and tasty pictures, check out Wanderfood Wednesdays at Wanderlust & Lipstick.