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The BIG Mexican Breakfast
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!

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Eggs for Breakfast
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Content copyright © 2009 by Susan Stewart. All rights reserved.
This content was written by Susan Stewart. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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