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 he origin of Mexican cuisine dates back to when the Spanish Conquistadors imported poultry and livestock from the Old Continent as well as wheat, rice, onion, garlic, citrus fruits and sugar cane, until then unknown in the New World.
Never before and never since has there ever been such a far-reaching fusion of cooking skills and tastes.
Since the time when the Conquistadors first allowed the Indios to raise chicken, eggs have been eaten in Mexico and in the widest variety of ways, but the traditional way of preparing eggs Mexican style is the following:
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Los huevos rancheros
Spicy Mexican Eggs
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4 eggs - 1/4 cup of olive oil - 1 teaspoon of chopped onion - 1/4 clove of garlic - 1 cup of fresh tomato cut into pieces - 1 chopped chili pepper - salt and pepper.
Heat one tablespoon of oil in a pan, gently fry the garlic and onion, add the tomatoes and cook for 2 minutes; add the chili pepper, season with salt and pepper and cook for another three minutes. Heat the remaining oil, fry a ready-made tortilla for 30 seconds and dry. Remove most of oil, break the eggs into the pan and fry. Place the tortilla on a plate cover with the eggs and pour sauce over them. Serve very hot.
N.B. If you are unable to find the mixture for
tortillas, you can use slices of polenta or potatoes quickly
dipped in pan with a little oil as an alternative.
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Marzemino dei Colli Trevigiani
Santa Margherita
Slightly sparkling lively red wine, intense bouquet of raspberry and strawberry.
Serve at:
10° - 12° C.
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