From huevos rancheros to sopapillas, there are so many ways to enjoy a Mexican breakfast.
“I remember childhood visits to a restaurant on Albuquerque’s Old Town Plaza.
We’d press our noses to the glass as cooks rolled out the dough, cut it into squares or triangles, and plopped them into the vat of hot, bubbling fat, then, that dramatic moment, when the pallid little dough shapes magically inflated and turned golden brown. We’d seize one of the warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.”
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