“All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes… no tacos or anything Mexican ok?” That’s what my dad declared after polishing off a plate of my Tacos de Guisado. It was a funny request, especially since guisados, those flavorful Mexican stews, are such a staple in our cuisine and a personal favorite of his! You can find countless little fondas all over Mexico serving up these delicious dishes, ladled into warm corn tortillas. To welcome him, I had prepared three of his favorites: Chicken Tinga with a smoky chipotle kick, beef in a vibrant green salsa with potatoes and nopalitos (cactus paddles), and cactus sauteed with onions, guajillo chilies, and corn. Of course, there were also refried beans and fluffy white rice on the side, the perfect companions to any taco.
His humorous decree against Mexican food for the next few days had me laughing, but we were happy to oblige and embark on a culinary tour of his American favorites.
The next morning, we found ourselves at a pancake haven, diving into stacks of buttermilk pancakes drenched in maple syrup, alongside crispy bacon and creamy grits. Lunchtime impatience soon led us to a pizza joint, followed by a classic hot fudge sundae. Dinner was a hearty affair of steaks, baked potatoes, and a sneaky Mexican chayote salad I managed to slip in.
Day two continued the American food parade with lox and bagels for breakfast, followed by Texas-style BBQ for lunch and Reubens with dill pickles and potato salad for dinner. But by the third morning, something shifted. He couldn’t resist the allure of Mexican flavors any longer.
mexican style eggs
Donning one of my aprons, he proudly announced, “I am making the best Huevos a la Mexicana you have ever tried!” And so began his rendition of this classic dish. We chopped onions, jalapeños, and a slightly less generous amount of tomatoes than I usually prefer. As he cooked, he used his own unique culinary vocabulary, describing his techniques with terms like “un-rawing the onion” and “mushing the tomato.” His passion was infectious.
Mexican cuisine boasts a dazzling array of egg dishes, each more tempting than the last. But Huevos a la Mexicana, or Mexican Eggs, are a dish I find myself making most often at home. They are incredibly simple to whip up, bursting with flavor, and instantly elevate any breakfast. The best part? I always have the essential ingredients on hand: oil, eggs, tomatoes, onions, and either jalapeño or serrano chiles.
While the core ingredients remain consistent, variations abound in the world of Mexican eggs. Some, like my dad, prefer to lightly cook the tomatoes, maintaining a bit of their structure. Others, like me, cook them down until they become wonderfully soft and almost jammy (perhaps that’s where I get my own quirky food descriptions!). The ratio of ingredients is also a matter of personal taste. I tend to use more tomatoes than my dad, but we both agree on a generous dose of spice. And while I love to scoop them up with warm corn tortillas, my dad prefers them with toasted sandwich bread. I’ve even heard of people enjoying them on toast with cream cheese – a surprisingly delicious combination!
This adaptability is what I adore about Mexican food. You grasp the fundamentals, the heart of a dish, and then you’re free to tailor it to your own palate and preferences.
Even though that morning, as we prepared breakfast, I secretly wished for more tomatoes and a longer cooking time for them in his Mexican eggs, I have to admit, his version was truly exceptional. Maybe it was the enthusiastic way he declared its superiority, perhaps it was the sheer joy he took in eating them, scooping them into corn tortillas to make surprise tacos for me (after his “no more tacos” declaration!), or maybe it was simply the bittersweet feeling of knowing he would soon be leaving.
We never did get to the hot dogs or hamburgers on his list. I had mentally mapped out all the best spots to take him, but time simply ran out. But as they say, you have to leave something for next time, to ensure there is a next time. And I certainly have until then to recover from all that delicious eating!
In the meantime, I’m sharing my father’s style recipe for Huevos a la Mexicana with you, along with notes on my own preferred variations. But the beauty of it is, you can create your own perfect version!
