Huevos Motuleños: an iconic Yucatecan dish for breakfast

Start your morning off right with some tasty huevos motuleños. The northern Yucatán city of Motul created this delicacy.

This dish doesn’t require any complicated ingredients. Huevos motuleños are fried tortillas topped with refried black beans, fried eggs, and a tomato-based red sauce. Don’t worry the red sauce is milder than spicy. Add a slice of avocado for some extra texture! ¡Delicioso!

Why are they called Motuleños eggs?

The term Motuleño is given to the natives of Motul de Carrillo Puerto, a city 45 kilometers from Merida, Yucatan. This is the place of origin of these famous eggs, and the creator of the recipe was chef Jorge de Jesus Siqueff Alonzo.

The History of Motuleños Eggs and their creator, chef Jorge Siqueffn, are a clear example of his role and contributions that transcended the Yucatan Peninsula and beyond Mexico, where Chefs follow the recipe for their delicious breakfast.

According to the oral memory of the population, this dish was created in 1921 by direct request of the then governor of Yucatan, Felipe Carrillo Puerto; Since various personalities from the Mexican government were visiting the town, among them the famous teacher José Vasconcelos brought in his entourage Diego Rivera, Jaime Torres Bodet and Carlos Pellicer, among other notables; and the governor wanted to entertain them with an exceptional breakfast.

Don Jorge then proceeded to improve the governor’s favorite breakfast (eggs, tortilla, and refried beans) by adding some steps to the preparation of the sauce such as frying the onion in olive oil (before adding it) and the use of additional ingredients such as diced smoked Spanish ham and cooked peas.

Motuleño eggs (Photo: Sipse)

The result was the original recipe for huevos motuleños, which has changed, and the addition of different ingredients such as fried plantains, bacon, sour cream, fresh cheese, American cheese (yellow cheese, Colby or Cheddar), etc.

Currently, this dish is usually offered for breakfast in various restaurants in Mexico, mainly in the south and southeast of the country, in Yucatán, Campeche, Quintana Roo, Tabasco, Chiapas, and Oaxaca; it is also served in some countries in Central America and the Caribbean.

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