The past two weeks I have been wallowing in the glories of breakfast for dinner. Eating hotcakes at the cemetery lit my fuse, and I've been churning out breakfast for dinner fairly often since. I get home from work after dark, I'm tired, I'm fairly ravenous, and breakfast at dinner time is the only thing more relaxing than having a masseuse waiting for you (or so I tell myself until I can find a masseuse to live in my apartment and wait for me). If you have eggs, potatoes, and a few staples, a delicious meal is in store for you. A thousand different possibilities await. I usually bounce between a garbagey scramble of eggs, potatoes, and whatever random goodies I have in my fridge, or soft-boiled eggs with fried potatoes on the side. Sometimes when I feel ambitious I may throw in a serving of those cornmeal hotcakes.
So in all my breakfast worship, I decided it would be nice to have a delicious breakfast in the morning (wild, I know). My schedule and propensity to sleep until the last minute make this a rarity, so last Sunday I decided to think of a special place to perpetuate my feverish consumption of breakfasty goodness.
San José del Pacifico is a small town in the mountains about an hour from Miahuatlán. It is a famous backpacker spot, because of its beautiful perch, maybe, because of its reputation as The spot for magic mushrooms, definitely. In my mind, however, it is the spot where a few weeks ago Matthew had an incredible breakfast at Comedor de Yazmin. Unfortunately, I had eaten just before heading up the mountain. I did have a taste of the deliciously simple eggs, rice, beans, and tortillas, and have been planning my ravenous return ever since.
San José del Pacifico
Sunday was the day. Matthew and I hopped on a camioneta, rode up the mountain, and disembarked, empty vessels waiting to be filled. We walked down the main road, took in the view, and walked up to a closed restaurant. YAZMIN!!!!
We found another restaurant and had a good breakfast, but it didn't satisfy me the way I imagined Comedor de Yazmin would have. So after hiking around and returning to Mia, I resorted to yet another dinner of eggs and potatoes. This time with rice and beans. Mmmm. I sort of feel foolish putting up a recipe that involves eggs and potatoes, but I will anway, just in case it gives you some kind of idea. This is my take on huevos a la mexicana, I've never seen them here with potatoes, but potatoes are so good! You will often get a side of rice, but I don't believe you can overstarch a breakfast, so do it all if you like.
Huevos a la Mexicana a la Margee
5 Tbsp olive oil
5 garlic cloves, minced
1 medium onion, chopped
1-2 jalapeños, sliced
3 medium potatoes, cubed
1 Tbsp milk
2 roma tomatoes, diced
1 can black beans
Heat olive oil in medium skillet over low heat. Add garlic, onion, and jalapeños (add as many as spiciness dictates and include seeds), sauté for 2 minutes. Add potatoes and raise heat to medium. Cook potatoes until tender and golden or to your desired crispiness. You may need to add more oil as they cook, but don't overdo it, because the eggs will go in the same skillet. Crack eggs in a bowl and use a fork to whisk with the milk. Add tomatoes to eggs. When potatoes are finished, turn burner to low and pour egg mixture over potatoes. Flip mixture as needed to cook evenly. Rinse black beans and warm in separate saucepan. In a separate skillet, warm corn tortillas over medium-high heat. Serve eggs with beans and tortillas on the side. Salt as desired. Serve with salsa and Valentina. Eat. Go hiking.