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eggs

Mexican Eggs Benedict

12 · May 26, 2017 · 2 Comments

Eggs Benedict is one of the most popular breakfast dishes served in the United States, so I gave it a Mexican makeover with chorizo, ancho chile hollandaise, and Herdez Guacamole Salsa.

How to make Mexican eggs benedict with an ancho hollandaise, and topped with Herdez guacamole salsa. Recipe via theothersideofthetortilla.com

This post is part of a compensated campaign in collaboration with HERDEZ® and #WeAllGrow Latina Network. All opinions and the recipe here are my own.

I would eat breakfast food for three meals a day if nobody prevented me from doing it. I LOVE poached eggs, and I’m no stranger to spreading chorizo on avocado toast, so I already knew Herdez Guacamole Salsa would pair perfectly with this dish.

The creamy texture of real avocado and the spicy kick of salsa verde is what makes the salsa so unique. You can use it for topping, dipping and cooking—there’s no wrong way to do it!…

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Breakfast and Brunch, Recipe eggs, Herdez

Chorizo avocado toast with poached eggs

1 · May 11, 2015 · 1 Comment

Avocado toast may be all the rage, but you haven’t really lived until you’ve had chorizo and avocado toast topped with a poached egg.

How to make Mexican chorizo avocado toast - Recipe via theothersideofthetortilla.com

This recipe has been one of my long-lasting breakfast obsessions. After all, who doesn’t love avocado toast? But I can’t just make plain avocado toast, guys. No. I had to put some chorizo on it, too. Because… why not? Once you make this creation at home, you’ll be asking yourself why you didn’t think of this sooner. And with a poached egg perched atop, a runny yolk sprinkled with some fancy flaked sea salt just puts this dish into a category above and beyond your usual breakfast.

RELATED RECIPE: Trenza de huevo con chorizo…

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Breakfast and Brunch, Recipe avocado, chorizo, eggs

Huevos al albañil

30 · Dec 19, 2014 · 3 Comments

How to make huevos al albañil (Mexican bricklayer's eggs). Recipe via theothersideofthetortilla.com.

This post is part of a compensated campaign with BUSH’S Cocina LatinaTM and Latina Bloggers Connect but all opinions and the recipe here are my own.

Holiday vacation is my favorite time of year because it means I have time to make a special breakfast every day! This version of huevos al albañil, also known as bricklayer’s eggs, is a popular breakfast dish in Mexico.

The key to what makes huevos al albañil different from other egg dishes is that the eggs are scrambled and mixed with salsa, and cooked together so the salsa fuses with the eggs. They shouldn’t be too soupy when cooked; just wet enough that the salsa keeps everything moist. Whether you prefer to use salsa verde or salsa roja is up to you! The dish is served layered from the bottom up with a fried tortilla, beans, a scrambled egg and salsa mixture and then toppings such as crema mexicana and queso cotija, if desired.

RELATED RECIPE: Trenza de huevo con chorizo…

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Breakfast and Brunch, Recipe, Sponsored Bush's Cocina Latina, eggs, huevo

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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