When it comes to brunch, I love love love anything with mexican flavours.
The combination of beans and salsa and eggs. Divine.
I have a confession to make. A slightly embarrassing one.
Until very recently, I didn’t know what salsa was.
Well, sort of. You see, in my mind there were always two salsas. There was the kind you buy at the store, in a jar, in which the vegetables are all tender and the flavours are all intermingled and it’s sort of a uniform consistency.
Then there’s the kind you make at home, from fresh vegetables: tomatoes, onions, and cilantro. It is chunky, crunchy and the the liquids kind of separate from the solids to pool into the bottom of the bowl. Delicious and fresh, but just…different.
I only just realized recently that there are two separate applications for these two different kinds of salsa. The word salsa itself means sauce, I knew that. But the home-made kind, with the fresh vegetables, is Salsa Fresca. “Fresh Sauce”.
The other kind, the store-bought kind, is actually Salsa Roja. “Red Sauce”. And the vegetables are cooked.
I could make salsa at home and it would be the same (or much much better) than the store-bought kind! And much cheaper.
I like salsa fresca, I really do. It’s good in its own right, for dipping chips or serving with barbecued meats and fish. But I also like the other kind. The red sauce.
Let’s call this discovery a culinary epiphany. The information was always out there, just waiting for me to figure it out. I’m sure if I’d been to Mexico I would have realized it sooner.
The same segment included a demonstration of how the chef makes her own unique version of Huevos Rancheros. Naturally, I had to recreate this one as well.
And the home-made salsa was indeed, mind-blowing. I will never to back to store bought salsa.
This recipe is amazing. Layers of beans, cheese, salsa and eggs, topped with more cheese.
Served with lovely little roasted potatoes.
Mine didn’t turn out as pretty as Edgar’s – I couldn’t figure out how to get the whole mess out of the little dish it baked in, so I ended up just serving it as-is.
Don’t forget the guacamole!
And definitely check out Edgar restaurant if you are ever in Gatineau. I know I will.
Here are the recipes!Huevos Rancheros Salsa Roja