I’m about to head out to the supermarket to get ingredients for a special breakfast. I plan to make Huevos Motuleños, which I’ve enjoyed several times while in Mérida. (Photo taken at Hotel Casa San Angel, a classy little restaurant we stumbled upon and became kind of attached to last week.)
Eggs, Motul style, doesn’t seem to hold up to variations. Recipes online vary, but they’re essentially fried or poached eggs stacked with tortillas and black beans or refried beans, ham and a smoky salsa. Garnish with peas and fried plantains. The first time I had this, I remember feeling pleased that the local cuisine was so agreeable. Then I thought, too bad there aren’t any Yucatecan restaurants where we live NOB. And then I though, ha! I can make this at home. Funny how my mind reels when I take a bite of something new.
I’ve been paying attention to Remixto and Los Dos in my feeble effort to wrap my head around the food of the Yucatan. Both sites are really helpful. (Los Dos has a recipe, and a bit of back story, for Motul-style eggs here.) Partly out of intellectual curiosity and partly because I know eating is cheaper if I adapt to locally available ingredients, I’ve enjoyed watching clips of professional cooks shopping in those daunting markets and then making a meal out of chiles, mole or choriso. Here, Brent Marsh makes chicken tinga three ways, and explains working with masa, which is the dough that forms the tortillas.
A great way to spend Memorial Day, where my body is in NOB and my head is in the Yucatán.