Over the summer, my family opened our home to a visitor from Switzerland. It was pretty fun introducing him to Mexican food, and especially the wonders of Mexican breakfast. While we definitely don’t eat a traditionally Mexican breakfast every morning, I grew up waking up to huevos con chorizo—eggs scrambled with Cacique-brand chorizo—and refried beans more often than not. By the end of his visit, our guest was talking about how much he missed his muesli and fruit in the morning (weak.)
He was, however, very happy with the pot of cafe de olla my mom makes every morning. She sent him back to Switzerland with a few packets of jamaica and horchata drink mix, as well as a jar of Nescafe’s instant cafe de olla. Funnily enough, Nestle is a Swiss brand.
A Mexican friend and I once joked about Mexican breakfast, and the assumptions compared to the reality of it. For instance, this well-intentioned listicle from Huffington Post about Mexican breakfast dishes.
While my friend’s background is significantly different than mine, as he grew up in Mexico and was brought to Southern California at the age of ten while I was born and raised on the Texas borderland, it’s interesting how similarly Mexican-Americans (and Mexicans who are living in the U.S.) eat. Huevos revueltos con salchichas (frequently referred to as “huevos con weenie” in my house) is a dish of scrambled eggs and chopped hot dog you picked up at the grocery store. If no one’s in a rush, then we have huevos rancheros.
Nescafe’s cafe de olla blend is also a center of the household, keeping the adults functioning and the children happy. My siblings and I were given little cups of milky coffee as children, which is probably why I love it so much even now. (And, in case you’re concerned, we all grew up to be above-average height.)
If it’s a Saturday morning and someone in the household feels generous, they’ll bring back an assortment of pan dulce from the panadería. I remember the driving school I went to every Saturday morning was right next to a Mexican restaurant and bakery; often the only thing that kept me going through that class was a galleta sandía (watermelon cookie) or concha that morning.
My main point here is that you’re more likely to experience a Mexican breakfast consisting of leftovers + eggs + beans rather than eggs baked in avocados or quinoa power bowls.