Welcome To Food!

Come with me on a journey to learn together on how to cook as a college student!

My parents will show me their methods that they have perfected over the years for me to take along with me.

Today's Dish: Huevos Rancheros

My family is from Central America, and it is easier

to list off who can't cook versus who can.

This dish below is a Salvadorian spin on homemade Huevos Rancheros.

A dish originating from 16th-century rural Mexico,

created as a hearty, protein-rich second meal for farm

laborers and vaqueros (cowboys) after an early morning of hard labor.

About the Recipe

My uncle made this using a homemade salsa

with tomatoes, onions and peppers cut in chunks. Adding

more texture and crunch to the meal. Topped with fresh Cotija cheese,

Avocado and Black Beans.

The focus is egg. Two over-medium eggs drawing just enough yolk to

compliment the rest of the dish. It sits on top of tortillas as a base.

One unique part of this dish is the added fresh cheese, it enhances

the dish greatly giving it more of an interesting pallet.