- Fried eggs with green salsa and avocado
Without any doubt, my favourite meal is the weekend brunch. And I have tried all kinds, from the beautiful “Eggs Hollandaise”, to some nice “Dahl” and Chai tea courtesy of the Indian army. But the origin of this infatuation is for sure back home in Mexico City. When I was a child my mom used to make the most amazing weekend brunches, prepared some “Huevos Rancheros” with fresh red or green salsa. Sometimes she would make “Molletes” with bread that my dad used to buy from our local bakery. Or we would just simply wait for the bicycle man to pass by and fetch some nice “tamales”, the most popular ones being with chicken and green salsa called “verdes”, or a sweet version with strawberry called “dulce”. In general, Mexicans enjoy having weekend brunches, sometimes so late, that most restaurants keep their breakfast menu up to 1 o’clock in the afternoon. The main ingredient is usually eggs, and they would invent their own variations of salsa, and accompany them with beans, fresh white corn tortillas and fresh cheese. Some other versions of weekend brunch are the blue corn foodies like “Quesadillas”, “Tlacoyos” and “Gorditas”, or the very traditional “barbacoa” which nowadays is mostly made with New Zealander lamb in the traditional underground oven covered in maguey leaves that in Mexico is known as “Barbacoa de hoyo”. “Pancita” and “Birria” are two hot and full of flavour consommés, which tend to be the perfect hangover food on Sundays. It is all spicy and all fresh, just like Mexicans want it. There are of course hundreds of regional variations, with local chillies, or the traditional meat from up north. Here in Cooking Mexico, we believe it is possible for Australians to cook and try most of these dishes, without needing a passport. Just like in Mexico, here in the down under, we love fresh ingredients and we have access to many flavours. Enjoy our recipes for the perfect Mexican Brunch, and tell us all about it.