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the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Mexico

Eggs in Tomato Sauce (Huevos Rancheros)

1/4 cup oil
4 corn tortillas
4 eggs
1-1/2 cups Salsa Ranchera
1 poblano pepper, seeded, julienned
1/4 cup queso fresco

Heat the oil in a skillet. Fry the tortillas for a few seconds to warm. Place on towels to drain. Cover with another towel.

Heat the salsa in a small saucepan. Meanwhile, in the same skillet, fry the eggs. Place each tortilla on a plate. When eggs are cooked, place each one on a tortilla. cover with about 1/3 cup of salsa. Divide the chiles among the servings, and sprinkle on the cheese. Serve hot.

 

Also see Chorizo con Huevos Breakfast.


Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

More Mexican Recipes

 

Back to the main Mexico page

Mexico on Wikipedia

More country Destinations

 

This page modified January 2007


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