Cuisine  >  Recipes with ingredient “eggs”
Showing 1—25 of 29 results

Mexican honey spice bundt cake: Rosca de miel y especias Karen Hursh Graber

This recipe contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. read more

Scrambled eggs with sautéed chaya: Huevos revueltos con chaya / Chay-he Karen Hursh Graber

This is another Yucatecan favorite that makes use of leftovers from the day before. Chayas fritas from the afternoon meal are repurposed for breakfast the next day in this quick yet nourishing dish. S... read more

Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos Karen Hursh Graber

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial... read more

Mexican quinoa and eggs ranchero: Quinoa con huevo, estilo ranchero Karen Hursh Graber

This protein-packed power brunch could probably be called a "deconstructed" version of Mexico's classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place... read more

Mexican chocolate flan: Flan de chocolate Karen Hursh Graber

Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custar... read more

Mexican coffee flan: Flan de cafe Karen Hursh Graber

Mexican coffee flan comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor. Ingredients For the carame... read more

Mexican vanilla flan: Flan de vainilla Karen Hursh Graber

Considered one of the classic Mexican desserts, flan takes on a far more distinctive character when prepared using fragrant vanilla beans. Mexican vanilla flan should be made one day ahead of time and ... read more

Mexican honey flan: Flan de miel Karen Hursh Graber

Honey lovers get a double dose of honey flavor in this flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard. read more

Classic Mexican flan: Flan mexicano Karen Hursh Graber

This classic Mexican flan is adapted from Essential Cuisines of Mexico by Diana Kennedy, who based it on a recipe by Josefina Velazquez de Leon, who collected recipes from all over Mexico and wrote sev... read more

Mexican strawberry flan: Flan de fresas Karen Hursh Graber

Spring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients ... read more

Mexican mango flan: Flan de mango Karen Hursh Graber

Here Mexico's favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by put... read more

Puebla style eggnog: Rompope Karen Hursh Graber

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlik... read more

Preparing Mexico's classic chiles rellenos: Step by step Daniel Wheeler

One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese. read more

Sauteed apples and eggs: Huevos zacatlantecos Karen Hursh Graber

After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. read more

Mexican custard dessert: Natillas Karen Hursh Graber

This simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. Ingredients 4 eggs, separated ¼ cup flour ... read more

Garlic and egg drop soup: Sopa de ajo Karen Hursh Graber

This fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds. Ingredients   1 head garlic... read more

Mexican style pickled eggs: Huevos en escabeche Karen Hursh Graber

Quail eggs are very popular in México, and this is one of the most common ways of preparing them. They are often eaten during the cuaresma, or Lenten season, and make a nice appetizer or cocktail snac... read more

Eggs with chicken livers: Higaditos Karen Hursh Graber

This dish is served in the Central Valley region of Oaxaca on the morning of big fiestas, especially weddings. For this reason, it is also called higaditos de boda, "little wedding livers." Though it i... read more

Seafood frittata: Torta de mariscos Karen Hursh Graber

This dish takes advantage of Veracruz' abundant variety of seafood. It is quite adaptable, in that just about any other kind of seafood or fish can be added, including squid, shelled oysters, clams or ... read more

"Royal Eggs" custard dessert: Huevos reales Karen Hursh Graber

This is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for tho... read more

Sweet Potato Flan: Flan de Camote Karen Hursh Graber

One of the reasons I like using sweet potatoes in dessert is that it really makes for a guilt-free experience when their nutritional properties are considered. Not many other dessert ingredients can cl... read more

Sweet Potato Pudding: Budín de Camote Karen Hursh Graber

I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in the... read more

Mexican Dried Beef with Eggs: Machaca con Huevos Karen Hursh Graber

The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served i... read more

Huitlacoche Omelet: Omelette de huitlacoche Karen Hursh Graber

This is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. S... read more

Mexican Style Eggs: Huevos a la Mexicana Ana María Flores Sánchez

Serves 2 Ingredients: 4 eggs 1 medium sized tomato, washed and diced 1/4 onion finely chopped 1 or 2 serrano peppers, chopped 1 Tbsp. butter 1 Tbsp. oil Salt to ta... read more
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