Huevos Rancheros (Ranch-Style Eggs)


  • 4 corn tortillas
  • ¼ cup vegetable oil
  • 2 cups salsa, room temperature (from the supermarket)
  • 4 large eggs
  • 1 cup white cheese (such as Monterrey Jack), grated
  • 1 avocado, sliced


  1. In a skillet, heat oil (about ½-inch deep) over medium to high heat.
  2. Add 1 tortilla at a time and fry each for about 5 seconds until softened but not crisp. Place on paper towels to drain.
  3. Heat a small amount of vegetable oil in a large skillet over medium to high heat; break the 4 eggs into the skillet and fry them, 2 to 3 minutes per side (or until the whites are cooked and the yolk is no longer runny).
  4. Place a tortilla on each of 4 dinner plates, topping each tortilla with a fried egg.
  5. Pour ½ cup of salsa over each egg and top with ¼ cup cheese and a few slices of avocado.
Serves 4.
Snacks are called antojitos (literally, "little whims") and are eaten at any time of the day. An antojito might be a beefsteak taco, a tostada (a fried, flat tortilla, often topped with chopped tomatoes, onion, lettuce, and cilantro), or a sope (a lightly grilled corn dough, often served with salsa or beans). A schoolchild's lunch may consist of a torta (a sandwich of cheese, avocado, and sausage, or chicken on a bread roll) or a quesadilla (a folded flour tortilla filled with melted cheese). Street vendors sell slices of pineapple, jicama (a sweet root vegetable) with a wedge of lime, and elotes (steamed corn on the cob served with butter and shredded cheese). Ice cream and fruit ices are popular as well. Though American fast food has entered Mexican diet, street stands and market stalls continue to make and sell traditional Mexican foods.

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