Huevos rancheros translates to “rancher's eggs” in Spanish. It is a dish from rural Mexico. Peasants and farmers were responsible for the birth of huevos rancheros in the 16th century. It is rich in proteins and carbs, which are essential for those who work in ranches. The dish has also been categorised under Tex-Mex cuisine. Texas started to recognise Mexican food and culture in the 1950s. There was a boom in migration and tourism between Central USA and Mexico, and huevos rancheros was one of the dishes that was introduced to Texas. American versions of the dish have bacon and potatoes as sides. In Mexico City, refried beans are used over the tortilla and beneath the eggs, and southern states serve the eggs with fried banana slices. Huevos rancheros is now a breakfast staple. Guacamole and other sauces make tasty accompaniments to the dish.
