Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 6

The Best Huevos Rancheros... Ever!

Mlchur | Oct 8, 201803:25 PM

My husband and I recently enjoyed an amazing weekend in Cabo. For me, the highlight of the trip was (of course) the food.The fish was so fresh. It must've swum right onto my dinner plate. And then of course, there were the tortillas, homemade with Mexican heirloom corn. But the real highlight for me was the huevos rancheros I ate everyday for breakfast. Finally, on our last day, I insisted on meeting the chef. I had to learn his secrets before I left. Luckily, Pedregal Resort's Gustavo Pinet was the kind of chef that shares recipes. It only seemed right that I pay it forwarded, and share the recipe, too. According to Gustavo, aside from fresh tortillas and a perfectly cooked egg, the key is the salsa. Here's Gustavo's recipe.

5 tomatoes, quartered

1/2 white onion, quartered

1 clove garlic, halved

1 jalapeno, halved

1 bunch of cilantro

In a 350F oven, roast the tomatoes, onion, garlic and jalapeno, until brown. Cool slightly. Blend everything in a food processor or blender. At the end, chop the cilantro finely and stir it into the salsa. Season to taste with salt and pepper. Spoon generously over the huevos and top with a little queso fresco.

Gustavo Pinet, Executive Chef, The Resort at Pedregal The Resort at Pedregal Blog
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound