Mexican Breakfast

February 2000

Cinnamon-Pumpkin Empanadas

The incredibly flaky, yeasty crust of these empanadas is so good—and so easy to make—that you’ll immediately abandon all other recipes. The pumpkin filling, also a breeze, is traditionally Mexican. Recipe from Esperanza’s Cafe (Joe T. Garcia’s Bakery), Fort Worth.

Potato Pancakes With Sour Cream-Chipotle Sauce

Most people look at these crisp fried potato pancakes and say “latkes.” But this recipe—with cilantro, a dash of cayenne pepper, and bits of roasted poblano chile—is as distinctly Mexican as its Spanish name: tortitas de papa. Recipe from The Original Tila’s, Houston.

Chilaquiles With Queso Fresco

Chilaquiles—an ingenious way to use up leftover corn tortillas—can be made with a number of different sauces. Fonda San Miguel’s version comes in a tart, eye-opening tomatillo sauce and is topped with crumbles of queso fresco. Recipe from Fonda San Miguel, Austin.

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