Once, a European asked me at what time of day we have warm food in Mexico, meaning if lunch or dinner was the main meal of the day. I found the question strange because in Mexico, in general, all meals are warm and filling, not only dinner and lunch. Breakfast is just as important.
Lots of people affirm (cholesterol apart) they eat eggs every single day for breakfast. For this reason many dishes are based on them but you can also find a lot of other ingredients. Aditionally on the breakfast table you will always find a couple of sauces to spice up your food a long with a pile of tortillas.
Chilaquiles.
The nachos with cheese and jalapeño slices that you can enjoy at movie theaters can be considered a Tex-Mex version of this Mexican dish made of totopos (tortilla chips) immersed in sauce and served with onion, sour cream, fresh cheese, and sometimes chicken or fried eggs on top. They can also be a side dish when you are having carne asada (grilled beef) or other heavier dishes.
Chilaquiles are to tortillas, as Chinese fried rice is to white rice: a way to reusing food. So while Chinese fry the previous day´s white rice, Mexicans use tortillas duras (stale tortillas) to make chilaquiles. These totopos, fried or baked, are submerged in a sauce –rojos (red) with a sauce based on jitomate (tomato) or verdes (green), based on tomate (Mexican husk tomato or tomatillo).
Huevos rancheros (rancher´s eggs).
These sunny side-up eggs are served on top of a fried tortilla bathed in salsa roja, a cooked spicy sauce made of tomato, onion and coriander. As a side dished they are accompanied with mashed beans fried in lard.
Enchiladas suizas (Swiss enchiladas).
Enchiladas are folded tortillas with a filling (usually chicken, cheese or mashed potatoes) covered in a spicy sauce. Depending on the type of sauce, they can be enchiladas rojas (red), verdes (green), or de mole, and according to the region of origin: potosinas (from San Luis Potosí), oaxaqueñas (from Oaxaca) and several more.
I want to point out, that the famous enchiladas suizas, which are prepared with a creamy green sauce (made of tomatillo), take their name from the melted cheese on top. Enchiladas are usually served with sour cream, grated cheese , raw onion slices on top and sometimes fresh coriander leaves. Some affirm that the best ones are served at Sanborn's, this nation-wide chain of store-restaurants.
Molletes.
This dish made of slices of bolillos (a type of Mexican French bread) is considered the typical student breakfast. Some places offered them with the addition of chorizo or bacon with the melted cheese. They are served with refried beans and melted cheese on top and are eaten with pico de gallo sauce (chopped tomato, onion, coriander and jalapeño). As a student I used to have them in Vip's (a nation wide chain of restaurants) with all-you-can-drink coffee, but it seems they have lost quality and they have increased the price so it is no more an option for a budget limited student.
Tacos de barbacoa.
Even though the word barbacoa sounds like barbecue, the sheep meet of these tacos is not grilled, it is slow cooked overnight in a hole with charcoal, it is usually served with chopped onion, coriander, lime and salsa borracha (drunken sauce) which is made of pulque (fermented juices of one type of agave). The broth from the cooking of the meat are collected and a consommé (bouillon soup) with chickpeas is made and usually offered with the tacos. This can be eaten at restaurants but the most famous way is to eat them on weekends on some street stands within the city.
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