I don’t know if I have shared this with you before, but I am obsessed with eggs. I just love them. In fact, many of my dear childhood memories have eggs in them. Like sitting next to my mom before she left for work, so many mornings, as she ate her usual scrambled eggs with ham, always cooked until tender, along with a piece of black toast with a thin spread of honey.
Eggs in Salsa Martajada recipe from Season Six of Pati’s Mexican Table
Fried Egg Taco with Pine Nut Pipián recipe from Season Five of Pati’s Mexican Table
Cazuela de Huevos Rancheros
Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco
An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration. One of the dearest antojos or antojitos (translate to whims or little whims)…
Huevos Rancheros with Zucchini Print Recipe 4 servings Huevos Rancheros con Calabacitas Ingredients 3 tablespoons vegetable oil 1 cup chopped white onion 1 jalapeño finely chopped, more or less to taste1 1/2 pounds ripe Roma tomatoes cored and chopped, don’t discard the seeds (about 5 to 7 tomatoes)1 large or 2 medium zucchinis chopped (about…