Scrambled Egg and Salsa Tacos (Tacos de Huevo con Salsa)

History & Origin

Egg and salsa tacos are Mexico's most democratic breakfast: simple, quick and absolutely delicious. They appear in virtually every corner of the country, from neighbourhood kitchen counters in Mexico City to street stalls in northern cities and Oaxacan fondas in the south. Their preparation reflects intelligent culinary logic: instead of serving salsa separately, the eggs are cooked directly inside it, absorbing all the flavours of the chile, garlic and tomato. The egg arrived in Mexico with the Spanish in the sixteenth century, but it was mestizo cookery that brilliantly integrated it with pre-Hispanic chile salsas. The salsa can be green with tomatillo and serrano chile, or red with tomato and guajillo, depending on the region. The result is a breakfast taco combining egg protein with the acidity and heat of the salsa, wrapped in a warm corn tortilla.