A Cinco de Mayo Brunch w/ Huevos Rancheros “Nests”

May 2015 

Without any regard for my presence, just across the regularly traversed street, he emerged from his home, with a lawn chair and a bare chest. His gut bore the brunt of years of overeating, while his sporadically tattooed arms remained relatively thin. He set the chair on the sidewalk, one of the main sidewalks of this neighborhood, and he sank into his seat. He cinched up the ends of his nylon sport shorts so as to allow more sun exposure on his upper thighs, which also boasted random tattoos. The tan-line-threatening socks and killer 80s-style high-tops seemed to confirm the rumors of his return from jail and a lingering ankle bracelet. As he settled into his sun worshipping routine, I heard a sound I haven’t heard in ages- the spritz spritz of what I can only assume was tanning oil and not sunscreen.

A Cinco de Mayo Brunch // www.WithTheGrains.com

It was noon, which meant the early spring rays were shining directly on his already bronzed body. He closed his eyes and sank into the chair without a care for his appearance or what the neighbors might think. As the sun traveled through the sky, he rotated his chair, and with closed eyes, he positioned his head toward the warm rays. It was as if he had emerged from 1980, when tanning didn’t cause skin cancer, when perhaps this street was more neighborly, when he didn’t have a record. In some ways, this soon-to-be leathery, ex-con was enviable. There he was, idling away a spring afternoon, giving zero fucks about the ozone layer, his waist line, nosy neighbors, recent fashion trends or the discomfort of pedestrians in his vicinity. Maybe it was his alleged time behind bars, but this neighbor was really soaking up the spring moment.

A Cinco de Mayo Brunch // www.WithTheGrains.com

I’m not adding this man to my heroes and role models list by any means, but this indifferent sunbather did reiterate this goal: bask away an afternoon and just forget everything else! This goal is why I host Sunday brunches. No lines, no wait, no stressed service industry, no surprisingly bad menu items, no sending back an undercooked egg, no thoughts for Monday, etc. Just brunch, conversation, a thoughtful menu, and in the case of this early Cinco de Mayo celebration: a little outdoor time with some sunshine…

A Cinco de Mayo Brunch // www.WithTheGrains.com

…and with a cocktail that won’t cost you $14!

A Cinco de Mayo Brunch // www.WithTheGrains.com

When it comes to brunch cocktails, I like an elixir that uses the palate as the guide, not a complicated recipe of ratios. I infused mango nectar juice with (de-seeded) jalapeño pepper slices, pomegranate seeds, chunks of pineapple and mango and served the spicy, fruity combination with additional limes and tequila for the taking. I salted the rims of the glasses with Pink Himalayan Sea Salt for an extra colorful touch.

A Cinco de Mayo Brunch // www.WithTheGrains.com

Cinco de Mayo Brunch // www.WithTheGrains.com

Cinco de Mayo Brunch // www.WithTheGrains.com

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Cinco de Mayo Brunch // www.WithTheGrains.com

Cinco de Mayo Brunch // www.WithTheGrains.com

Cinco de Mayo Brunch // www.WithTheGrains.com

The menu consisted of these Baked Tortilla Egg “Nests” with sour cream and guacamole (recipe below), as well as tropical fruits and a Whole Wheat Chocolate Banana Tres Leches Cake for dessert (recipe to come). There was plenty of iced coffee, and Bess kept the drinks flowing! Progressively, the tequila portioning became more pronounced, as it should on a zero-fucks Sunday brunch.

Cinco de Mayo Brunch // www.WithTheGrains.com

Relieved of her farming duties for the day, Julep was all about a relaxing Sunday with the ladies.

Cinco de Mayo Brunch // www.WithTheGrains.com

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Cinco de Mayo Brunch // www.WithTheGrains.com

The right weather, and the right friends with their quick wits and sarcastic humor, made me feel a little like the bronzing neighbor. Worries and cares seemed to slip away with each sip of Mango & Tequila. The Chocolate Tres Leches Cake was just the right sweet indulgence, as we exchanged tales of awkward crushes, gossip, goals, plans, progress… all the topics you want to hit with good friends on a Sunday. Each of these creative friends is a mover and a shaker in her own right, so there’s always lots to discuss (Dane, Kelly and Bess), and I’m grateful for the ways they each support me too.

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Inadvertently, here’s to the bronzed neighbor with the questionable past, and here’s to good friends gathering for a re-appropriated holiday, tequila cocktails, crispy tortillas and rich chocolate conclusions.


Buen Provecho!

p.s: If you want to create a similar celebration, the handcrafted, Nepalese garlands and pinwheels are available at Roxanne’s Dried Flowers. The vintage, industrial trays and wooden crate are available through Toll Gate Revival, a new favorite salvage & vintage purveyor of mine.

Tortilla Egg Nests/Huevos Rancheros Cups

About This Recipe: These nests combine all your favorite Huevos Rancheros flavors, but baking them makes them a perfect brunch option, since you pop them in the oven and can focus on other details. The recipe below uses a frozen, Fire-Roasted Sweet Corn from Trader Joe’s. If you can’t find that variety at your local TJ’s, you can use regular frozen corn, and roast it with the sweet potato. The idea behind these is loose and flexible. Add other taco favorites or meat for a different variety. I used a pineapple salsa for these cups, but use whatever salsa you love. There may be extras of some of the filling, as the portioning is pretty loose. Depending on your menu, plan on most guests eating two of these.

Tortilla Egg Nests/Huevos Rancheros Cups (Gluten-Free & Vegetarian)
yield: makes 8 “nests”


~4 Tablespoons avocado oil
8 corn tortillas (6- to 6-1/2-inch-diameter)

1 large organic sweet potato
1 cup fire-roasted sweet corn

1 (15 oz) can pinto beans or black beans, rinsed and drained
8 large eggs (organic/cage-free)
3/4 cup grated Monterey Jack cheese

For Serving

extra salsa
hot sauce
fresh cilantro
organic sour cream
homemade guacamole


Heat the oven to 450°F and arrange a rack in the upper third.

Wash and scrub the sweet potatoes. Cut them into ~1-inch chunks, and spread on an oiled baking sheet in an even layer. Bake, stirring occasionally, until the sweet potatoes are lightly browned and roasted, about 30 minutes. Remove from the oven and combine with the fire-roasted sweet corn.

Note: The roasted sweet potato can be made ahead. If so, keep chilled until ready to use. 

Reduce oven to 350°F. Brush a cupcake tin with oil. Stack tortillas, and warm them in the oven, or in a toaster oven, until warm and pliable, about 1 minute.

Gently press 1 tortilla into each cupcake cup. Brush the insides of the tortillas with oil.

Add a spoonful of the corn & sweet potato mixture to each cup, followed by a spoonful of beans and salsa. Crack 1 egg into each tortilla cup and top with cheese.

Bake uncovered until egg yolks are firm to touch and whites are set, about 20-25 minutes (yolks will still be soft inside).

Serve immediately with extra salsa, hot sauce, sour cream, guacamole and fresh cilantro on the side.


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