The basis of any meal in Mexico, including breakfast, is the tortilla. The tortilla is known as the “bread of Mexico” and is usually made from a lime processed cornmeal called masa. Often stuffed with eggs, cheese, or beans, the tortilla is the base of the popular huevos rancheros in which fried eggs are placed on a tortilla and topped with a spicy chili sauce.
Beans:
Beans, or frijoles as they are known, are also very common breakfast items. Refried beans are simplest form of preparation. In this form, cooked beans are mashed and fried in pork lard. Black beans or pinto beans are most commonly used. Beans are also slow cooked with onions and garlic or cooked in a chili broth. White beans and pinto beans are common in Northern Mexico. Black beans are more common in the south. Red beans are almost never used.
Chocolate:
From the ancient Aztec and Mayan civilizations, Mexico gets a love of chocolate. Mexican chocolate is darker and bitterer than American or European chocolate is often mixed with sugar, cinnamon, or dried and ground chili peppers. It is spicier and grainier in texture. It is often melted and blended with water or milk to make a popular breakfast drink. Each family has their own recipe for this drink. Egg yolks, heavy cream, molasses, vanilla, or cinnamon may be added. Pan de yema – a type of bread with high egg content – is also dipped in melted chocolate infused with cinnamon.
The Color of Brunch:
While these items are usually enjoyed individually for breakfast, all of these items are enjoyed in large family-style brunches. These are typically the largest meals of the day and are served with a vast array of fresh fruit, including avocados, yellow and green bananas, grapes, guavas, kiwis, limes, mangos, papayas, pineapples, and prickly pears. In the south and along the coast of the Gulf of Mexico, seafood is also represented. Snapper, a popular fish, is poached and served alongside tortillas. Ceviche, traditionally served as an appetizer in American fine-dining restaurants, is a popular brunch item. This item is usually made from diced seafood (snapper, scallops, or even shrimp) tossed with salt and lime juice. The acidic value of the lime juice cures the raw seafood, effectively “cooking” it without the use of heat.
With so much to offer for breakfast and brunch it is no wonder that many individuals follow eating up with an afternoon siesta.
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