Huevos rancheros

Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], 'ranch-style eggs') is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms.[1][2]

Huevos rancheros
Different preparations of Huevos Rancheros.
Place of originMexico
Main ingredientsTortillas, eggs, salsa, refried beans, avocado or guacamole

Basic dish

The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a pico de gallo made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.[3]


As the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn, and pureed chili or enchilada sauce instead of tomato-chili pico de gallo, have appeared.[3] Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range.[4]

Huevos divorciados

Huevos divorciados (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde.[5]

Similar dishes are huevos motuleños of Yucatan[6] and New Mexican enchiladas montadas.[7]

Another variation, huevos ahogados or drowned eggs, is a traditional Mexican breakfast of eggs poached in a tomato-chile salsa.[8]

See also


  1. Kuhn, Shannon (April 4, 2013). "Another day at the ranch". Anchorage Press. Archived from the original on August 6, 2014.
  2. Lin, Andrea (February 17, 2012). "Good Morning, Sunshine". Albuquerque Journal. Archived from the original on March 21, 2016. Retrieved August 2, 2014.
  3. John Tissot (1998). Around the World on a Breakfast Tray. Nova Publishers. pp. 59–61. ISBN 9781560723219. Retrieved 14 June 2018.
  4. Victoria Wise & Susanna Hoffman (1990). The Well-filled Tortilla Cookbook. Workman Publishing. p. 234. ISBN 9780894803642. Retrieved 14 June 2018. huevos rancheros.
  5. Dona Savitsky & Thomas Schnetz (2006). Dona Tomas: Discovering Authentic Mexican Cooking. Random House Digital, Inc. pp. 42–44. ISBN 9781580086042. Retrieved 26 November 2012.
  6. Rick Bayless, JeanMarie Brownson & Deann Groen Bayless (1996). Rick Bayless's Mexican Kitchen. New York, New York (USA): Scribner. pp. 270–271. ISBN 978-0684800066. huevos motuleños.
  7. DeWitt, Dave. "How to order enchiladas in Santa Fe". Fiery Foods (blog). Archived from the original on 2012-03-06. Retrieved 6 August 2010.
  8. Ingrid Hoffmann (2013). Latin D'Lite: Deliciously Healthy Recipes With a Latin Twist. Penguin. ISBN 9781101615263. Retrieved 14 June 2018.


  • Leonard, Jonathan Norton, (1968) Latin-American Cooking, Time-Life Books
  • Ortiz, Elizabeth Lambert, (1967) The Complete Book of Mexican Cooking, M. Evans and Co. ISBN 0-87131-333-2
  • Paddleford, Clementine, (1960) How America Eats, Charles Scribner's Sons
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