Chef Lupita
Cecina de Naolinco
From the mountains above Xalapa, Naolinco's cecina is beef salted, rested, air-dried in thin sheets, then griddled for breakfast with beans, totopos, eggs, and a serious salsa.
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.
437 recipes
Culinary Explorer
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Recipes
Chef Lupita
Cecina de Yecapixtla con Crema y Frijoles
Morelos's paper-thin salt-cured beef from Yecapixtla, grilled hot and fast on the comal and served with epazote-scented bayo beans refried in lard, thick crema de rancho, crumbled queso fresco, and warm corn tortillas.
Chef Lupita
Cecina Enchilada Oaxaqueña
Oaxaca's breakfast cecina: thin pork rubbed with a guajillo and ancho paste, cured overnight on a line, and grilled on a darkened comal until the edges char and the chile crust turns mahogany.
Chef Lupita
Cecina Potosina con Frijoles y Huevo
San Luis Potosí's dry-country breakfast: thin salted beef cured overnight, flashed on the comal, served with frijoles bayos refritos and a lacy-edged huevo estrellado.
Chef Lupita
Champurrado Oaxaqueño con Masa de Maíz
Oaxaca's chocolate atole, built on fresh corn masa dissolved in water with chocolate de metate and piloncillo, frothed thick with a molinillo until the foam holds. This is not hot chocolate. This is breakfast.
Chef Thomas
Cheese and Onion Quiche
Slow-cooked onions and sharp cheddar in a crisp, buttery case, set with a gentle custard that wobbles just so. The kind of honest, unfussy thing that belongs on every kitchen table.
Chef Juliana
Chibé Paraense
If you think two ingredients can't feed you, anota aí. Good farinha d'água, cold water, and salt make a bowl that's plain, Brazilian, and smarter than the packet.
Chef Dean
Chicken Fried Steak and Eggs
Tenderized cube steak double-dipped in seasoned flour, fried to a shattering golden crust, and blanketed in peppery cream gravy. Served with runny-yolked eggs and crispy hashbrowns, this is Texas on a plate.
Chef Lupita
Chilaquiles Colimotes
Colima's fonda breakfast scrambles egg straight into fried corn totopos before the red jitomate, guajillo, and chile de árbol salsa softens them under queso añejo, crema, and onion.
Chef Lupita
Chilaquiles con Chorizo de Apaseo el Grande
Guanajuato breakfast chilaquiles built on fried corn totopos, salsa roja of chile ancho and guajillo, and the seasoned pork chorizo that Apaseo el Grande claims as its own.
Chef Lupita
Chilaquiles con Mole Poblano
Puebla's morning resurrection of yesterday's mole, ladled over lard-fried tortilla totopos and crowned with crema, queso fresco, raw white onion, toasted sesame, and a runny-yolked egg.
Chef Lupita
Chilaquiles de Frijol Negro Oaxaqueños
Oaxaca's morning chilaquiles built on pureed black beans fried in asiento with epazote and avocado leaf, topped with a fried egg, threads of quesillo, and crema. The breakfast that proves beans are a complete cuisine.
Chef Lupita
Chilaquiles en Mole Chiapaneco
Central Chiapas breakfast chilaquiles where day-old tortillas are fried in manteca, folded through mole chiapaneco with chile simojovel, seeds, plantain, and cacao, then finished with crema, cheese, and eggs.
Chef Lupita
Chilaquiles en Mole Coloradito
Oaxaca's mole coloradito poured over yesterday's tortillas crisped in asiento, pulled apart with quesillo, crowned with a fried egg, and eaten for breakfast the way they do it in the Valles Centrales.
Chef Lupita
Chilaquiles en Mole Negro Oaxaqueño
Oaxaca's morning-after chilaquiles, built on the darkest of the seven moles, fried in asiento, crowned with a crisp-edged egg and hand-pulled quesillo. The dish that proves leftover mole negro is not leftover at all.
Chef Lupita
Chilaquiles Horneados con Huevo en Cazuela
Ciudad de México's baked chilaquiles: day-old totopos tossed in fried salsa roja, layered with queso Oaxaca and epazote in a clay cazuela, eggs cracked into wells, baked until the whites just set and the yolks stay loose.
Chef Lupita
Chilaquiles Rojos con Huevo Estrellado
Ciudad de Mexico's red chilaquiles, day-old tortilla totopos drowned in a roasted jitomate and guajillo salsa, finished with crema, queso fresco, raw onion, and a fried egg with a liquid yolk.
Chef Lupita
Chilaquiles Sinaloenses con Chilorio
Sinaloa's morning chilaquiles, totopos bathed in fried salsa roja, crowned with chilorio from Mocorito and a sunny-side egg, with frijoles puercos in a clay bowl alongside.
Chef Lupita
Chilaquiles Sonorenses con Chile Colorado y Machaca
Sonora's morning plate. Day-old tortillas crisped on the comal and bathed in chile colorado, topped with hand-shredded machaca, a fried egg, and a hot sobaquera on the side to push it around with.
Chef Lupita
Chilaquiles Tapatios en Chile de Arbol
Guadalajara's chilaquiles wake up the table with toasted Yahualica chile de arbol, crisp corn tortillas briefly folded into red salsa, crema, queso anejo, onion, and a fried egg.
Chef Lupita
Chilaquiles Verdes con Pollo
Mexico City's morning standard: day-old tortilla totopos folded into a fried tomatillo-serrano salsa with epazote, dressed with crema, queso fresco, raw onion, and shredded chicken. Breakfast in a cazuela.
Chef Lupita
Chilaquiles Yucatecos en Chiltomate
Yucatan's slow Sunday almuerzo: tortilla triangles fried in manteca and bathed in chiltomate, the peninsula's charred tomato salsa, crowned with crema, grated queso de bola, and a lace-edged fried egg.
Chef Dean
Chilled Overnight Oats with Fresh Berries and Honey
Silky oats that do their work while you sleep, waking you to layers of ripe summer berries, crunchy toasted almonds, and golden honey that pools into every spoonful.
Chef Lupita
Chilorio con Huevo Estilo Mocorito
Mocorito's most famous export, plated for breakfast: pork slow-cooked with chile ancho and guajillo, pan-crisped until the edges catch, and folded into soft scrambled eggs. Eaten in a sobaquera with salsa de chiltepín and a clay cup of café de talega.
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