Chef Lupita
Huevos a la Tabasqueña con Plátano Macho
Tabasco's Gulf lowland breakfast folds soft eggs into refried frijol negro, finishes them with cooked chile amashito chirmol, and sets sweet plátano macho beside the plate.
Recipe Archive
Breakfast & Brunch
Breakfast and brunch recipes range from quiet weekday staples to slower weekend cooking, with attention to timing, texture, and a table that feels cared for.
592 recipes
Culinary Explorer
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Recipes
Chef Lupita
Huevos a la Veracruzana
Veracruz's Gulf coast breakfast: corn tortillas folded around soft scrambled eggs, bathed in epazote-scented black bean sauce, with crisp chorizo, chile serrano, crema, and queso fresco.
Chef Lupita
Huevos Ahogados en Chile Pasilla Oaxaqueño
Oaxaca's drowned eggs, poached directly in a dark, smoky salsa of chile pasilla oaxaqueño and fire-roasted tomato, cooked in asiento, and blanketed with pulled quesillo that melts into the sauce and binds the whole plate together.
Chef Lupita
Huevos Ahogados Estilo Jalisco
Guadalajara's huevos ahogados are eggs poached directly in a bubbling tomato and serrano salsa, with tender diced potatoes and birote salado waiting to clean the cazuela.
Chef Lupita
Huevos Ahogados Veracruzanos
Veracruz drowns its eggs in a tomato broth sharpened with jalapeno and serrano, then serves them over black beans with corn tortillas for a breakfast that feeds people without showing off.
Chef Lupita
Huevos Chiapanecos con Chirmol
Chiapas highland breakfast built on cooked tomato chirmol, chile simojovel, eggs folded gently into the salsa, black beans, queso crema Chiapas, and tortillas warmed on the comal.
Chef Lupita
Huevos con Chapulines y Quesillo
Oaxaca's morning eggs, scrambled with chapulines toasted in asiento until brick-red and crisp, threaded with hand-pulled quesillo from the Etla valley, and served alongside frijoles negros refritos and tortillas warm from the comal.
Chef Lupita
Huevos con Chaya Yucatecos
Yucatan's everyday breakfast of soft scrambled eggs folded with blanched chaya, tomato, and onion, fried in lard and served with frijol colado, warm tortillas, and x'nipec.
Chef Lupita
Huevos con Chile Verde Anaheim Sonorense
Sonora's desert-pueblo breakfast: roasted Anaheim chiles folded into eggs scrambled in manteca, served with hand-stretched sobaqueras and pinto beans. Three ingredients, fifty years of practice.
Chef Lupita
Huevos con Chorizo de Oaxaca
Oaxaca's breakfast scramble of chorizo darkened with chile pasilla oaxaqueño, eggs folded into its rendered red oil, and strips of quesillo softening across the top on a warm clay plate.
Chef Lupita
Huevos con Escamoles a la Mantequilla
Hidalgo and Tlaxcala's caviar mexicano: maguey-root ant larvae sautéed in butter with epazote and serrano, folded into eggs. A pulque-belt luxury that costs more than the meat.
Chef Lupita
Huevos con Nopal de la Sierra Gorda
Queretaro's Sierra Gorda breakfast of eggs, diced nopal, white onion, chile serrano, and epazote, cooked until the cactus turns clean and green instead of slippery.
Chef Lupita
Huevos con Orejones Aguascalentenses
Aguascalientes' ranch breakfast of eggs scrambled gently in manteca with sun-dried chile pasilla orejones, onion, and warm tortillas, the kind of plate that feeds a working morning.
Chef Lupita
Huevos con Tasajo al Comal
Oaxaca's comal breakfast: paper-thin tasajo grilled until the edges crisp and curl, then eggs scrambled in its rendered fat with a smear of black beans and salsa de chile pasilla oaxaqueño on the side.
Chef Lupita
Huevos con Xoconostle del Bajío
Querétaro's Sierra Gorda breakfast of soft eggs folded with xoconostle, chile güero, onion, and epazote, sharp enough for a cold Día de Muertos velación and practical enough for any market morning.
Chef Lupita
Huevos Divorciados Bajío
Guanajuato's Bajío almuerzo plate: two fried eggs on corn tortillas, one red with guajillo, one green with tomatillo, divided by refried beans cooked in manteca.
Chef Lupita
Huevos Divorciados Capitalinos
Mexico City's bicolor breakfast plate. Two fried eggs separated by a wall of refried black beans, one drowned in salsa verde, one in salsa roja, served in a fonda the moment the sun is up.
Chef Lupita
Huevos en Chile Colorado Guanajuatenses
Guanajuato's everyday breakfast of eggs poached directly in a thick guajillo and tomato salsa, the kind of chile colorado a market cook serves before the day gets expensive.
Chef Lupita
Huevos en Chiltomate
Yucatan's comedor breakfast of eggs poached directly in chiltomate, a charred tomato salsa perfumed with a whole habanero and finished with epazote. Served from the pan with refried black beans and warm corn tortillas in Merida.
Chef Lupita
Huevos en Salsa de Pulque
Tlaxcala's pulque-belt breakfast: eggs poached in a salsa of fermented agave, toasted chile pasilla, charred jitomate, and epazote. The maguey kitchen on a plate, eaten with warm corn tortillas at a wooden table.
Chef Lupita
Huevos en Xandúcata Moreliana
Morelia's morning eggs poached in thick xandúcata, the Purépecha red mole of guajillo, chile de árbol, masa, lard, and patient stirring, served from a green-glazed cazuela with corn tortillas.
Chef Lupita
Huevos Encamisados Poblanos
Puebla's rural breakfast trick. A raw egg cracked onto a soft tortilla on the comal, the masa folded around it like a shirt, the yolk sealed inside, finished with a fried chile pasilla salsa.
Chef Lupita
Huevos Motuleños
Yucatán's most ambitious breakfast, built layer by layer in the town of Motul: a fried tortilla under strained black beans, fried eggs, chiltomate, peas, ham, and sweet fried plantain.
Chef Lupita
Huevos Poblanos con Rajas y Elote
Puebla's creamy morning eggs, scrambled slow in crema with smoky roasted poblano rajas and sweet fresh elote, finished with crumbled queso fresco. A Puebla breakfast plate.
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