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Molletes Mexicanos

September 21st, 2009

One of my most favorite things in the world to eat is a good Mexican breakfast.

Even the faaahncy gringo resort we stayed at in the Mayan Riviera for a few days on our honeymoon had insanely delicious breakfasts.  In fact, the best Mexican food that Mexican resort served was the breakfast, attainable ONLY through room service somehow.  Every other place was crappy omelet stations and granola and and Full English Breakfasts and whatnot.  Blergh.

Anyhow.  Mexican breakfast.  So good.  So saucy, so beany, so eggy.  So delicious.

Yesterday while the hubs was sleeping in until noon (yet again–nope, not bitter at all.) I made myself a mean Sunday brunch–starting by cooking up a killer pot of beans.  Everyone knows that the beans are the mainstay.  The core.  The lifeblood?

The breakfast was simple: hard fried four tortilla, my delicious beans topped with a small amount of grated cheese (cotija woulda been better) and then an over-easy egg plopped on top, with a smoosh of salsa to freshen the taste sensation.  Admire, smash up, eat, swoon.

Luckily there was about 1/4 cup of bean magic left after the brunch, which I stuck in the fridge in anticipation of todays breakfast…

Molletes!

I go the really simple route with my molletes, mostly the version that you can find in Mexico City and the greater Distrito Federal–that is: toasted white bread of some ilk, a shmear of beany goodness, a topping of some shredded/grated/crumbled white cheese with just a teeny bit of time under the broiler to melt.  So. Frickin’. Delicious.

You can also add chopped tomatoes, hot sauces, avocado, pico de gallo, chorizo, an egg–pretty much whatevs.

Eat up.

(as I neglected to take pictures of either of these wondrous meals, here’s some lovely stock shots I found via El Gran Dee )

Tags: breakfast, food, mexican

Entry Filed under: food