Huevos rancheros, unless you prefer ‘divorced’ eggs
Americans are not strangers to huevos rancheros, literally ‘ranch-style eggs’, and it is a popular breakfast dish on both sides of the border. The ‘ranch’ sauce is a lightly spiced and herb tomato salsa poured over fried eggs, usually on top of a tortilla or two. The main difference in Mexico is that the sauce is usually blended and smooth, and it’s perhaps not as common as many think.
The key to a perfect ranch sauce is fresh and natural ingredients. Restaurants and families each have their own recipes, which means you’ll never get tired of it, no matter how many times you try it. Sometimes you may be asked if you want red or green sauce, the difference being the color of tomatoes and chili used.
Contrary to its name, perhaps the best match of flavors is huevos divorciados, divorced eggs. The eggs are half bathed in green (verde) tomato salsa and half bathed in red (roja) tomato salsa – the best of both worlds.