Hola from the road! I’m on my book tour for Foods of La Frontera, which you can get a copy of now! It happens to be taking me back to many of the places that inspired the book, and where I found some of the most satisfying and substantial breakfasts ever.
That is the case with the Huevos con Salsa de Chorizo. Think of them as a meaty take on Huevos Rancheros from the northern borderland state of Coahuila, where we filmed the new season of Pati’s Mexican Table that’s now on air. I loved them so much, I just had to write about them for The New York Times last week. Another stellar norteño breakfast is Machacado con Huevo where machaca, finely shredded cured and dried beef, is cooked with a chunky salsa roja imparting its flavor. You can see the episode where I make them step by step here. Both are perfect to be scooped up into corn or flour tortillas!
Beyond the classic combination of eggs and salsa, Mexican antojitos have long been a staple on borderlands breakfast tables. Chihuahua’s Enchiladas Montadas, or stacked enchiladas, which caught on in New Mexico, are a morning delight smothered in a silky chile verde salsa and topped with sunny side up eggs. If the mere mention of Chihuahua and breakfast makes your mouth water for a burrito, try my Burrito de Deshebrada con Huevo. And Potato Hash with Corn, Chorizo and Eggs, a rancho-style classic, is perfect for tucking into corn or flour tortillas for tacos.
If it’s the full country breakfast you love, complete with pancakes, eggs and bacon, I must insist you try these Pancakes with Mesquite Flour, an ingredient from the deserts of the American Southwest and Northern Mexico. It brings a malty sweetness to the pancakes that is just irresistible.
These are the meals I go to whenever I’m hosting friends for brunch, or I have a full house with all my boys at home, and we want to have a long, lazy weekend breakfast. All soulful, all meant to be lingered over, and all featuring my favorite ingredient – the humble, ever versatile, super nutritious egg. You will open my fridge and always see it stocked with Eggland’s Best eggs. Their superior nutrition – six times more Vitamin D, 10 times more Vitamin E, and more than double the Omega-3s and Vitamin B12 compared to ordinary eggs – help keep my family and me fueled up and feeling ready for whatever the day brings!
Next time you’re hosting brunch, I hope you’ll try one of these recipes from, in my opinion, one of the best breakfast regions on the planet! Since we all know someone who always orders a sandwich at brunch, here’s an insanely good Adobo Pork Torta Loca from the new season of my show.
Con un fuerte abrazo,
The Recipes
Three of my current favorite recipes featuring eggs because, this month, we’re doing breakfast and brunch!
Machacado con Huevo
A breakfast straight out of the ranching country of Coahuila. Machaca, a finely shredded dried beef, is cooked with a chunky charred salsa roja and folded into soft scrambled Eggland’s Best eggs that bring beautiful color and creamy texture to the dish.
Mesquite Pancakes with Sunny Side Up Eggs & Bacon
Mesquite flour adds sweet, malty flavor to fluffy pancakes that you won’t be able to resist. Sunny side up Eggland’s Best eggs and bacon complete this full country-style breakfast.
Adobo Pork Torta Loca
Because there’s always a sandwich on the brunch menu. A Mexican “torta loca” means bigger, messier, and with layers upon layers of ingredients and flavors, topped off with Eggland’s Best eggs sunny-side up, so the runny yolk gilds every bite.
PanAmericana is Back for Season 2
Save the date, set your DVR, or just be ready to hit play on the PBS App! My docuseries traveling a route inspired by the Pan-American Highway returns to PBS Mondays Oct. 26, Nov. 2, and Nov. 9. This time we're crossing the lower 48 through Montana, Wyoming, Colorado, New Mexico, and Arizona until we touch Mexico. Will you come along with me?
What I’m Into Right Now
Listening🎵: I am traveling so much these next couple months that I am looking forward to expanding my playlist! Some new additions include Ed Maverick, Nick Mulvey, Ocie Elliott, Fruit Bats and C Tangana. Are there any you can’t stop listening to?
Craving🍳: One of my favorite ingredients of them all is the egg, and I just expressed my love for it in front of a crowd in Las Vegas. I think I eat eggs five, if not six, times a week for breakfast. When I travel, I am always looking at menus to see what other cooks are doing with them, especially for breakfast!
Watching📺: I started rewatching some old Almodovar films. And I am eagerly waiting to see if there will be a Season 3 of Landman. Are you binging on anything lately?
Hey Pati
Every day I read messages you send me by email and on social media. I love hearing from you, and I'm sharing some of the great questions you ask.
Q: Dear Pati, I am a longtime viewer of your fantastic shows and love your recipes. Thank you so much for what you do. As I am sure others have noticed, during your latest series you have quietly unveiled a new home and kitchen in the mountains of Mexico. It looks incredible. Can you give us some background on this and why and how this came about versus doing your recipes in your D.C. home? — Bryan D.
A: Hola Bryan, It’s wonderful to hear from you! Thank you so much for watching my shows and for trying my recipes. I’m so glad you are paying attention and noticed the new kitchen in the new season of Pati’s Mexican Table. And, yes, others have noticed, too. After 14 years of filming in my home kitchen, much to my husband’s relief, we decided to change things up and film in a beautiful home just outside of Mexico City, which is also my hometown where I grew up. I really wanted to bring it home to Mexico for our quinceañera season and I have to admit, I loved cooking down there too! I hope you are enjoying the new episodes! We really felt it was time for the show to evolve and changed up our approach this year. I’m interested to hear from you, or anyone else who’s watching and reading this, what you think of the new season. You can send me an email at [email protected]. — Pati
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