Mexican breakfast is more than just a meal; it’s a celebration of amazing fresh ingredients and traditions which have been passed down through generations. From the bustling streets of Mexico City to the tranquil villages across the country, breakfast is part of the way of life. You might usually think of Mexican food as dinner or snacks (hello, nachos!). But Mexican breakfast recipes are totally underrated too!
Whether you go for the comforting embrace of chilaquiles, the hearty goodness of huevos rancheros, or the delicate sweetness of conchas, there’s a Mexican breakfast recipe you’re going to love. We promise!
Dive into our recipes and find foodie inspiration
Table of contents
Must-Have Ingredients in Mexican Breakfasts
To craft the perfect Mexican morning feast, there are must-have ingredients that form the foundation of these delectable recipes, ensuring an unforgettable gastronomic experience. Before we dive into the recipes, let’s get to know some of these must-have ingredients in a Mexican breakfast.
Maíz (Corn)
Corn is the soul of Mexican cuisine, omnipresent in breakfast dishes like tamales, gorditas, and atole. Its versatility and historical significance make it a cornerstone of Mexican breakfast culture.
Huevos (Eggs)
Eggs are a protein-packed essential, starring in dishes such as huevos rancheros and huevos a la Mexicana. Their ability to harmonize with various flavors and textures makes them indispensable in Mexican breakfasts. And in egg recipes around the world!
Frijoles (Beans)
Beans, particularly black or pinto, provide a hearty dose of fiber and protein. Whether served as a side or mashed in dishes like enfrijoladas, they contribute both nutritional value and a distinct earthy taste.
Aguacate (Avocado)
Avocado, rich in healthy fats, adds a creamy texture to many Mexican breakfasts. From being a topping for tacos to the main ingredient in guacamole, it packs plenty of freshness and flavor.
Tomates (Tomatoes)
Tomatoes, whether fresh or in salsa form, add a burst of color and acidity to dishes like chilaquiles and huevos divorciados. Their vibrant taste enhances the overall balance of flavors.
Chiles
From the mild poblano to the fiery serrano, chiles are the spice that elevates Mexican breakfasts. They bring heat and depth to dishes like migas and contribute to the complexity of salsas.
Queso (Cheese)
Mexican cheeses such as queso fresco and Oaxaca cheese are staples, gracing dishes like quesadillas and molletes. Their crumbly or stringy textures enhance the overall indulgence.
Tortillas
Corn or flour, tortillas are the vessel that carries the essence of Mexican breakfast. Used for tacos, enchiladas, breakfast burritos, and more. You could say they’re the backbone of morning feasts!
Cilantro y Cebolla (Cilantro and Onion)
Fresh cilantro and diced onions are the finishing touch that adds a burst of freshness and crunch to various dishes.
Jugo de Naranja (Orange Juice)
Freshly squeezed orange juice is a popular beverage, providing a refreshing and citrusy counterpart to the savory richness of Mexican breakfasts.
Mexican Breakfast Recipes
Now, let’s get into the juicy details! Here are the Mexican breakfast recipes you can’t miss.
Huevos Rancheros
Huevos Rancheros is an authentic Mexican breakfast, and one of the most famous recipes on this list. Discovered in the heart of Mexico, this dish is fried eggs atop crisp corn tortillas. They’re then topped with zesty salsa, creamy avocado and crumbled queso fresco.
Chilaquiles Rojos
Chilaquiles Rojos is a classic breakfast that features tortilla strips cooked until they are slightly crispy but still retain some texture. Then they’re smothered in the red (rojos!) sauce or salsa made of spices, chilli, and tomatoes. The heat level can vary depending on the type of chili peppers used.
Molletes
Molletes, a beloved Mexican breakfast dish, showcases how good fresh produce can be enough to make a delicious dish without anything to fancy. Consisting of bolillo rolls topped with refried beans, melted Oaxaca cheese, and pico de gallo, Molletes is like the Mexican answer to caprese bruschetta.
Tamales de Elote
Tamales de Elote has a delicious sweet and savory fusion, combining both of corn masa and fresh corn kernels. They are made primarily from fresh corn kernels, blended with cornmeal or masa harina (corn flour), sugar, butter, and a pinch of salt. The mixture is then spread onto softened corn husks or banana leaves, folded into neat parcels, and steamed until cooked through.
They’re often eaten with a cup of hot chocolate. Serious breakfast goals!
Enfrijoladas
Enfrijoladas are a Mexican breakfast delight – although you could eat them any time of day! It has corn tortillas which are dipped (ok, covered!) in a black bean sauce. Similar to enchiladas but with a bean twist, the tortillas soak up the savory sauce, delivering a rich, comforting flavor. Topped with crumbled cheese, a dollop of sour cream, and fresh cilantro, they combine the best of Mexican food!
Machaca con Huevo
Machaca con Huevo is a savory breakfast. It has dried beef (machaca) with scrambled eggs, diced onions, and bell peppers. Once you sautee it all together, this protein-packed dish is a great way to kick off your day.
Tamale de Frijol
A tamale de frijol is a type of tamale filled primarily with frijoles, which are beans, typically mashed or pureed. It is a popular variation of the traditional tamale, which is a Mesoamerican dish made of masa (a dough made from corn) that is steamed or boiled in a corn husk or banana leaf.
While we’re on the topic of tamales….have you ever wondered how to eat one? We have advice for that too!
Atole
Atole, a comforting Mexican drink, blends corn masa with water or milk, cinnamon, vanilla extract, and sugar. Simmered until it’s thick, this is like the Mexican answer to a cup of tea. After all, everything seems better after you’ve had one! Rooted in tradition, Atole honors and shows off the connection between Mexican cuisine and indigenous ingredients.
Champurrado
Transitioning from one authentic Mexican breakfast drink to another, Champurrado is a traditional drink which is particularly popular during the cooler months, especially around holidays like Dia de los Muertos and Christmas.
It’s made primarily from masa harina (corn flour), chocolate, water or milk, and sweetened with sugar or piloncillo (unrefined cane sugar).To prepare champurrado, the masa harina is mixed with water or milk to form a thick paste, which is then combined with chocolate (traditionally Mexican chocolate disks) and simmered until the chocolate is melted and the mixture thickens. It is often seasoned with spices such as cinnamon and occasionally flavored with vanilla. So yes, it’s kind of like a Mexican hot chocolate.
Café de Olla
Café de Olla, a traditional Mexican coffee, is brewed with ground coffee, cinnamon, piloncillo (unrefined sugar), and sometimes cloves.
FAQs
Eggs are a common protein source in Mexican breakfasts. They are featured in various dishes like Migas, a flavorful combination of scrambled eggs with tortilla strips, tomatoes, and spices.
Mexican breakfast is unique for its bold flavors, diverse ingredients, and the incorporation of staples like beans, tortillas, and various salsas, which are not too common ingredients for breakfast recipes in other cuisines.
Yes, healthy Mexican breakfast options include Oatmeal with cinnamon and Mexican fruit, Yogurt with agave syrup and granola, and Egg White Breakfast Burritos.
Tamales are a beloved Mexican breakfast for their portability, diverse fillings like pork or beans, and the traditional masa preparation. Ever Wondered How To Eat A Tamale? Find out here.
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