Proof That Mexican Brunch Is the Best Kind of Brunch
Eggs and toast aren’t going anywhere, but we’re digging a spicier, zestier breakfast vibe this first week of May. Though Cinco de Mayo falls on a Thursday this year, the mention of Mexican fare brings one thing to our minds: brunch.
With Mexican salsas, cheeses and other favorites on board, eggy brunch favorites — whether sweet or savory — have never been more packed with flavor. When your first meal of the day is a taco, you know you’re doing things right — and especially so when each one is fired up on the grill. Grilled Breakfast Tacos are wrapped in charred corn tortillas and loaded with soft-scrambled eggs, grilled Spanish chorizo and all the fixings.
The Pioneer Woman totally knows how to do burrito night. Her easy-to-make Breakfast Burritos come stuffed with spiced-up potatoes, breakfast sausage, eggs and more.
It may be a staple on restaurant menus, but it’s easy to make Huevos Rancheros right at home too. Top corn tortillas with beans, salsa and cheese and then top it all off with a fried egg.
Especially when it’s got a fried egg served over the top, a helping of authentic chilaquiles is a fiesta-worthy Mexican main made simply by bathing fried corn tortillas in salsa. Go for Chicken Chilaquiles with Fried Eggs, which are bulked up with easy-to-add rotisserie chicken and smothered in an ancho chile-spiked salsa.
A good frittata can be made with just about anything you have on hand, but Marcela Valladolid’s recipe for a Mexican Frittata goes for a south-of-the-border flavor profile, packing it with cheese, green onions and Mexican crema.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
A morning helping of Mexican food can go the sweet route, too. Marcela’s Mexican Chocolate Bread Pudding hits the table after cubes of bread are soaked in an egg custard blended with cinnamon, raisins and, of course, Mexican chocolate.
Get more of our go-to Mexican food favorites right here.