Eggs & breakfast

Eggs & breakfast

By
Paul Wilson
Contains
9 recipes
Published by
Hardie Grant Books
ISBN
9781742703992
Photographer
Chris Middleton

Although every meal is celebrated in Mexico, breakfast is particularly special. Mexicans are hard-working people who need big hearty dishes to fuel their busy days.

Everyone in Mexico City seems to walk or ride bikes to work, so street vendors set up roadside grills, serving rib-tickling quesadillas and tortillas, tamales with chocolate and cauldrons full of beans and nose-to-tail delights. Most of Mexico’s breads and cakes are gluten-free, as they use masa harina (flour made from corn instead of wheat), and the ancient grains they use create light and nutrient-rich textures. In this chapter I’ve focused on the more typical cantina-style dishes, with a nod to our busy lifestyles. Drop these dishes in the middle of the dining table and you will never disappoint.

Recipes in this Chapter

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