Take it from me, a huevos rancheros connoisseur, you’re going to want these huevos rancheros with spicy pinto beans on your dinner plate!
This past weekend I had an epic, life changing experience.
I ate the number 2 rated huevos rancheros in the nation.
Okay, so to be fair, there’s quite a few “best of” lists and I’m pretty sure naming the best huevos rancheros isn’t exactly given the same level of scrutiny as naming the winners of the Pullitzer prize. But hey, at least the huevos rancheros I had at Sunny Point cafe was also listed as one of GMA’s Best Breakfast’s in America too!
No matter, it was the best heuvos rancheros I’ve ever had and that’s what matters. Crispy potatoes with spicy local chorizo, a smoky green salsa, crispy tortillas, runny eggs….I’m drooling thinking about it and I literally just ate lunch!
I will never not order huevos rancheros when it’s on the menu. Other dishes might pique my interest…but I’ll always come back to good ‘ole huevos on a crispy tortilla with lots of cheese and salsa.
Along with migas, it’s something I cook on the reg too. Sometimes I keep it simple with an egg served over a crispy tortilla with whatever hot sauce or salsa I have on hand. Other times I deck it out.
After whipping up a batch of these rancho beans for a Sunday BBQ at my mother-in-laws, much simplified from a recipe from Root to Leaf, I used the leftovers for heuvos rancheros. The beans were smoky and saucy which mixed perfectly with the runny egg yolk. YUM!…