Guest Author - Susan Stewart
As the holiday season approaches and we find ouselves surrounded by friends and family, feeding them all becomes an exercise in logistics, economics, and art. Consider serving a big Mexican breakfast as a brunch. Except for the eggs, many of the dishes can easily be kept warm for late-risers, you’ll satisfy a lot of people for not too much money, and it will liven up the table!
The Big Mexican Breakfast can be broken down into 5 different components:
Beverages : the usual: coffee, tea, milk, and lots of fresh juices. For a Mexican flair, just add a pinch of ground cinnamon on top of the coffee grounds in your cofeemaker.
Bread – if you’re lucky enough to live near a Mexican bakery, you can easily pick up a variety of Mexican pan dulces (sweet breads). Otherwise, toast with jam and butter appears on Mexican tables, just as on ours. Croissants are a European import that are also popular. Pancakes, known as ‘hotcakes’ here, are an import from the United States. They’re usually served with jam or jelly. Also, Molletes, breakfast sandwiches, make a great addition. Take sandwich-sized bread rolls and cut lengthwise. Over each half of bread, spread refried beans and a slice of mild cheese, such as Monterey Jack. Grill in the oven until the cheese melts. These can also be topped with a slice of ham, strips of cooked bacon, sauteed muchrooms, etc.
Eggs – there are a great many Mexican egg dishes to choose from! Your choice really depends on what your favorites are. If you like fried eggs, look at Huevos Rancheros or Huevos Motulenos. Scrambled - try Huevos Revueltos. (See the link below to my ‘Eggs for Breakfast’ article). Omelettes are popular everywhere. If you’re in the mood to cook to order, make a quick omelette with a choice of typical Mexican additions: cheese, onions, green peppers, tomatoes, chile peppers, fried chorizo, cooked bacon, peas, and cilantro.
Meats – while not the main feature of breakfast in Mexico, a meat dish is usually included for a special occcasion. Mexican sausage, such as chorizo or longaniza, can be sauteed and served. Bacon and ham are as equally popular here as overseas. Chilaquiles is a great, easy dish that combines stale corn tortillas with meat, cooked red or green salsa, onions, and cheese. (See the article link below).
Sides – Salsa is on every table for every meal – an easy uncooked salsa is Xnipec, featured in my article, ‘Salsa!’. And don’t forget the Fried Plantains! (article link below).
A Big Mexican Breakfast will make a great change from the usual fare, and hold your guests over until dinnertime, giving you lots more time to relax and enjoy the season!
