The best thing about doing the Vanderbilt Holiday market this last December was meeting new producers. There was a fair bit of down time, so we all got to know each other and sample lots of incredible foods. I loved hearing everyone sharing their experience proving once again that cooperation, and not competition, is the new way forward. I met Nate Cotanch of Zia Green Chile Company there with his fiery roasted green and red chiles which I’m so excited to be selling on Many Kitchens. I couldn’t wait to try them on some Huevos Rancheros – they added just the right amount of heat and smokiness to a favorite brunch dish.

 

Having just got back from Mexico, I made them again wanting to transport myself back to the beach and town that I have grown to love so much. Every year, I worry that Tulum has been written about so much that it will be overrun with tourists pouring out of tour buses and every year, it’s as heavenly and perfect as a vacation can be. In the past year, the only thing that has exploded is the number of extraordinarily good new restaurants. No more reason to wait in line at Hartwood which has now become so famous it has its own bestselling cookbook. New restaurants like Kitchen Table and Arca are equally impressive with their open kitchens and wood burning fire places delivering mouthwatering dishes from local produce in a relaxed jungle setting. I’m counting the days till next year! Till then I’ll have to transport myself with the flavors that I crave like fire roasted tortillas and roasted chiles.

 

 

Huevos Rancheros

Serves 2

Ingredients:

Olive oil for frying

2 eggs

2 small corn tortillas

4 heaped tablespoons of refried beans

2 teaspoons roasted red chiles

2 teaspoons roasted green chiles (Medium or Hot)

2 tablespoons chopped avocado

Cilantro leaves for sprinkling

Queso fresco for sprinkling

 

Method:

1. Fry the eggs the way you like them. I think they are best crispy around the outside with the yolk still soft which is achieved by frying them in hot oil and spooning the hot oil onto the whites until the egg is cooked.

2. On a medium flame, using tongs, heat the tortillas till the edges just begin to brown and flip. About 30 seconds on each side. You’ll see the tortillas bubbling and slightly smoking before you flip. Don’t go so long that you scorch them.

3. Place a tortilla on each plate, divide the refried beans between the two and then top each with a fried egg.

4. Sprinkle the remaining ingredients, adding more or less to your taste and serve immediately while hot.