Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.

Denise Chavez

I personally don’t know anyone who doesn’t like Mexican food, especially delicious Mexican food, one of my favorite chefs is Rick Bayless, and a week hardly passes when I have one of his daring dishes, but for today’s breakfast was uncomplicated and one that most people that scrambles eggs can easily toss together for 2-4-6 guests and serve for a hearty brunch simply have a nice fruit platter nearby and have plenty of toppings and warm tortillas available for one to decorate individual late of huevos. Rick’s recipe link is below and be sure to check out any one of his YouTube videos for Huevos Mexicana…

8 large  eggs 
1 scant teaspoon salt
3 tablespoons vegetable or olive oil, bacon drippings or fresh-rendered pork lard
Fresh hot green chiles (start with 2 serranos or 1 jalapeño), stemmed, seeded if you wish, and finely chopped
1 small white onion, chopped into ¼-inch pieces
1 medium-large ripe tomato, cored and cut into about ¼-inch pieces
1 large ripe avocado, cut in half, pitted, flesh scooped from the shell and sliced 
handful cilantro either chopped or in leaves
bottle any salsa or Mexican hot sauce

Beat the Eggs.  Crack the eggs into a medium bowl, add the salt and whisk just enough to roughly combine the yolks and whites.

Sear the vegetables.  Heat the oil, drippings or lard in a large (10-inch, preferably non-stick or seasoned cast iron) over medium-high.  When hot, add the chopped chile, onion and tomato and stir until the onion begins to brown and any exuded tomato liquid has evaporated.

Scramble the eggs and serve. You have to make a choice:  either turn down the heat, add the eggs and scramble them slowly to a creamy doneness, or keep the heat on medium-high, add the eggs and scramble them quickly to a fluffy doneness.  Serve in warm tortillas with a slice of avocado and a sprinkling of cilantro on each one.  Pass the salsa or hot sauce for everyone to add al gusto.

Playing around:  It’s easy to go hog wild with these “breakfast” tacos.  You can mash up this recipe with the potatoes and chorizo, adding tomato and green chile along with the potatoes (or instead of the potatoes), then scrambling in the eggs at the end.  You can crumble crispy bacon into the eggs as they are cooking.  You can replace corn tortillas with flour ones (more in the Austin tradition) and serve these with grated melting cheese (either stirred in at the last moment or sprinkled on top).  Some like to sprinkle fresco or añejo cheese over the eggs.  And this can always be transformed into machacado con huevo, a traditional northern Mexican preparation in which finely shredded dried beef jerky is cooked in the oil until nearly crispy, then the vegetables are added and cooked down before scrambling in the eggs.

Eggs a la Mexicana