Tacu Tacu
Rice & Bean Cake
MEXICO
Next up in my “5 People, 5 Countries, 5 Breakfasts” series is a flavorsome twist on huevos rancheros. The huevos divorciados recipe includes two fried eggs surrounded by red and green salsas and divided by refried beans, which you typically eat with a tortilla.
Although this dish could get messy if you’re not careful, I’d say trying the distinctively exquisite salsas alone is worth a temporary stain on your sweatshirt!
Romina has supplied us with this delicious huevos divorciados recipe all the way from Toronto, Canada, but she was born and lived in Mexico City before relocating. This dish is extremely nostalgic for her, as her mother’s family would cook it often on their ranch in the southernmost state of Mexico, Chiapas. Romina recalls her grandmother taking her to a nearby café every weekend to sample the different egg and tortilla dishes when they didn’t cook at home.
The base combination of ingredients in huevos divorciados is unmatched, and when you add various salsas to the mix, the meal bursts with flavor. Oftentimes, people feel the need to doctor up huevos rancheros with cheese, salsas, sour cream, and other additions. But huevos divorciados needs no flavor boost, as whatever salsas you choose make the dish sing! Whether your chosen salsas have cilantro, are roasted or smoked, or have more spice, they’ll infuse the dish with plenty of flavor.
I want to emphasize Romina’s insistence that you should achieve golden, crispy edges on your fried eggs. Texture is everything! In addition, find joy in the making of your salsas. Sure, you can buy pre-made ones at the store, but making them from scratch was super fulfilling and made me appreciate salsa even more.
Huevos divorciados are reminiscent of slow, meaningful rural Mexican farm life, so I also hope you take the time to enjoy this cooking process and the delicious meal you produce.
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