Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch.
Another mainstay of South American cooking is the sweet potato, which comes in several varieties, and some of these relatives can be found in Hispanic markets in the United States.
This approach to chiles rellenos utilizes another wonderful New World food—corn.
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
The word “flauta” (flaow-tah) means “flute” in Spanish, an allusion to the rolled shape of the tortillas in this dish.
The heat factor in these stuffed rocoto peppers can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula.
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