Recipe Catalog

A spicy Spanish-Mexican-American scrambled egg dish, invented at a time when the New and Old Worlds still worshiped brute physical force rather than the dollar, and the most convincing argument was the click of a shutter. This scrambled egg can be served wrapped in a thin corn tortilla. If you use store-bought tortillas rather than freshly baked ones, the tortillas need to be warmed slightly so that they become elastic.

Each nation has its own way of cooking scrambled eggs with vegetables: the Israelis have shakshuka, and the Mexicans have huevos rancheros. Fried eggs are fried separately, and then poured with a fragrant mixture of tomatoes and canned peppers. Huevos rancheros are served with tortillas, beans, slices of avocado and chopped cilantro.

Ranchero is a vibrant, spicy sauce inspired by Mexican cuisine. It has its roots in traditional village recipes designed to add depth and rich flavor to dishes. It features sweet and sour notes of tomato, the gentle sweetness of red pepper, and spicy hints of garlic. Cayenne pepper and chili add heat, while a slight bitterness from cocoa enhances the richness of the aroma. Ranchero perfectly complements meat and vegetable dishes, especially eggs in the famous huevos rancheros breakfast. It can be used as a dip sauce, added to tacos or burritos, or spread on toast. Its thick texture and freshness of cilantro make it indispensable on a Mexican table.