My dad was/is like most Mexican men. They sit down, they eat first, and women serve them. Women are typically the last ones to sit down at the family table because they’re too busy flipping tortillas and serving everyone else. I’m describing something very old school. Times are changing, and it definitely doesn’t happen at my house. As you can imagine, it was a BIG thing when my dad cooked. Sometimes if my mom was back in Mexico or sick, my dad would get in the kitchen. His dish of choice: Huevos Rancheros Tacos.
Huevos Rancheros are usually sunny side up, but my dad isn’t a talented cook. He would try, but the yolk would always end up breaking. Then we were stuck with huevos rancheros tacos instead. Gotta give the man props though. I mean, for a man who never cooks, his tacos were always delicious.
My dad is Mexico now. I miss the man dearly. I wish he could see his only grandson, my Little Red play fútbol and help him with his Lego creations. Maybe that’s why food was so important to us. In some weird way, it keeps our culture alive, and the people we cherish close to us. Food has powerful memories…
- 2 tablespoons olive oil
- 6 eggs
- 2 jalapeños, finely diced
- 1 roasted pasilla pepper, peeled and chopped
- 1 tomato, diced
- ¼ onion, finely diced
- 1 teaspoon ground cumin
- salt and pepper
- ½ cup shredded cheddar
- Heat a large skillet with 2 tablespoons of olive oil.
- Add jalapeños, pasilla pepper, tomato, onions, salt and pepper.
- Cook for 2 minutes, stirring frequently.
- In a large bowl, beat eggs, cumin, salt, and pepper.
- Add to the egg mixture to the skillet with the peppers and stir to combine.
- Cook for 2-3 minutes or until the eggs are fully cooked.
- Turn heat off and add cheese.
- Warm tortillas.
- Put eggs in the tortillas.
- iBuen provecho!