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Mexican
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08/06/2012
Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
07/16/2012
Requesón Revuelto (Ricotta Scramble with Tomatoes)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/16/2012
Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
07/16/2012
Molletes (Mexican Bean and Cheese Sandwiches)
The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.
Issue #149
02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
01/09/2006
Shredded Dried Beef with Scrambled Eggs
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
05/09/2013
Mexican Breakfast Dishes
Rich, spicy, and invigorating, Mexican breakfast dishes are perfect for any occasion—and any time of day.
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