15 DESAYUNOS MEXICANOS Olvidados ¡Que Ya NADIE PREPARA!

Rediscovering Forgotten Mexican Breakfasts

Nostalgic Journey Through Traditional Breakfasts

• The introduction evokes memories of traditional Mexican breakfasts, highlighting the significance of these meals in family life before modern times.

• The speaker promises a nostalgic exploration of 15 forgotten breakfast dishes, with one particular dish being highlighted as a culinary treasure that is making a comeback.

Atole de Pinole: The Warm Embrace

• Atole de pinole was a staple breakfast in central and northern Mexico during the 1950s and 60s, particularly in states like Zacatecas and Durango.

• This thick beverage is made from toasted corn ground into pinole, mixed with water, piloncillo (unrefined cane sugar), and cinnamon, evoking rustic flavors.

• Traditionally served hot in ceramic jars alongside tamales or sweet bread, it was an economical and nutritious option for large families.

Gorditas de Nata: Dairy Delicacy

• Gorditas de nata were popular in dairy-producing regions like Jalisco during the 1960s and 70s, made from fresh cream mixed with corn dough.

• These thick tortillas were cooked on a comal until golden brown and served warm with honey or homemade jams, often paired with coffee or hot chocolate.

Huevos Tirados: Hearty Farm Meal

• In rural areas such as Querétaro during the 1970s, huevos tirados consisted of scrambled eggs mixed with refried beans and a spicy guajillo sauce.

• This comforting dish provided energy for long workdays on farms; its name reflects the casual way ingredients are combined in cooking.

Chicharrón en Salsa Verde: Crunchy Morning Delight

• Chicharrón en salsa verde was a vibrant breakfast option in the 1950s and 60s that featured crispy pork cracklings simmered in tomatillo sauce.

• The combination of fresh salsa's spiciness with rich chicharrón created a beloved morning meal served alongside refried beans and warm tortillas.

Molletes de Picadillo: Abundant Bread Dish

• Before becoming known for beans and cheese, molletes de picadillo were popular in Mexico City during the 1960s; they featured bolillo bread topped with refried beans and seasoned ground meat.

• This hearty breakfast included spices like clove and cinnamon for added flavor; it required more preparation time than simpler versions.

Breakfast Traditions in Mexico

Tamales de Frijol con Epazote

• A nostalgic dish from the 1970s, tamales de frijol with epazote were a humble yet flavorful breakfast in central Mexico, particularly Puebla and Tlaxcala.

• Made by refrying black or pinto beans with onion and fresh epazote leaves, these tamales were wrapped in seasoned corn dough and steamed in corn husks.

• Served with red guajillo sauce or green salsa, they were often accompanied by crumbled fresh cheese or cream, making them both economical and nutritious.

Sopa de Pasta con Chipotle

• This comforting pasta soup was a quick breakfast staple in Mexican homes during the 1960s.

• Small noodles like elbow macaroni were cooked in a light broth of tomato, onion, and garlic with smoky chipotle for added flavor.

• Often served thickened with cream and topped with fresh cheese or lime juice, it was ideal for busy mornings but began to fade as instant breakfasts gained popularity.

Tacos de Sesos

• In the 1950s and 60s, tacos de sesos (brain tacos) offered a bold breakfast option at markets across Mexico City.

• Prepared by cooking cleaned beef brains with onion, garlic, and serrano chili for a creamy texture, they were served on warm corn tortillas with raw green salsa.

• Once popular among workers seeking filling meals before their shifts, this dish declined as preferences shifted towards more common meats like beef or chicken.

Atole de Amaranto

• A nutritious drink rooted in pre-Hispanic tradition, atole de amaranto was common in rural areas during the 1950s.

• Toasted amaranth seeds ground into fine powder created a thick beverage when cooked with water, piloncillo (unrefined sugar), and cinnamon; sometimes enhanced with vanilla or orange peel.

• Valued for its nutritional content that kept hunger at bay for hours; however, it has been overshadowed by industrialized drinks over time.

Enfrijoladas de Huevo

• Enfrijoladas filled with scrambled eggs became a quick comfort food during the 1970s in central Mexico.

• Corn tortillas dipped in hot refried bean sauce filled with scrambled eggs mixed sometimes with onions or green chili made this dish easy to prepare on busy mornings.

• Economical yet satisfying; often garnished simply but effectively to enhance flavors.

Pan de Pulque

• Traditional bread from central Mexico made using wheat dough fermented with pulque was popular during the 1950's.

• The fermentation process gave it an airy texture and slightly sour taste; baked until golden brown.

• Typically enjoyed sliced alongside coffee or hot chocolate but has faded due to declining pulque consumption.

Chiles Rellenos de Queso Fresco

• Chiles rellenos stuffed with fresh cheese became festive breakfasts especially noted during the 1960's.

• Roasted poblano peppers filled then lightly battered before frying served within a light tomato broth made this dish special for occasions.

• Over time associated more as main dishes rather than breakfast items leading to their decline as morning fare.

Traditional Mexican Breakfasts: A Nostalgic Journey

Sopa de Avena con Piloncillo: The Sweetness of the Countryside

• Sopa de avena con piloncillo was a humble yet comforting breakfast in rural Mexico during the 1970s, made with oats cooked in water with piloncillo and cinnamon.

• Some households added milk for creaminess or topped it with nuts; this economical dish was beloved by children for its natural sweetness.

• With the rise of commercial cereals and instant breakfasts, sopa de avena lost popularity, but its warm flavor still evokes memories of family gatherings around modest tables.

Tostadas de Hígado: An Iconic Street Breakfast

• Tostadas de hígado were a popular street food in Mexico City during the 1950s and 60s, featuring beef liver sautéed with onions, garlic, and dried chilies like guajillo or pasilla.

• This flavorful mixture was served on crispy corn tostadas topped with chopped lettuce, green or red salsa, and sometimes cream; it provided an energetic start to the day.

• As tastes shifted towards more conventional fillings like chicken or grilled meat, tostadas de hígado became less common but remain fondly remembered by those who grew up with them.

Tetelas de Requesón: The Resurrected Treasure

• Tetelas de requesón are traditional breakfast items from Oaxaca and Puebla that gained popularity in the 1960s and 70s; they consist of fresh corn dough filled with requesón cheese and epazote leaves.

• Shaped into triangles and cooked on a comal until slightly crispy outside while creamy inside, they are often served with tomatillo salsa or red chili sauce alongside refried beans or café de olla.

• Although tetelas fell out of favor due to the rise of tacos and other snacks, recent culinary trends have seen chefs revive them as gourmet dishes connecting past traditions to modern dining experiences.

Conclusion: More Than Just Food

• These fifteen breakfasts represent more than mere sustenance; they embody rituals filled with laughter and warmth from a Mexico that celebrated mornings through creativity and tradition.

• Each recipe tells a story of community love for simple flavors.