One of the Power Foods of New Mexico is the glorious brunch favorite: Huevos Rancheros, which translates roughly to Ranch Style Eggs. According to Wikipedia (which really does get some things right), Huevos Rancheros originated in Mexico as a simple dish of fried eggs on corn tortillas, covered with salsa. Here in New Mexico, though, this simple meal is expanded to almost gargantuan proportions by the addition of beans, potatos, and the mandatory New Mexico Chile and cheese. It’s one of my favorite comfort foods, and let’s face it, Juniperbark was sold as soon as we hit the word “gargantuan.” But the true connoisseur of this breakfast of champions was the greatly loved and sadly departed UNM music professor and friend, William Seymour.
For probably 12 years, Bill and a mutual friend (or more) and I met every Saturday for lunch or brunch. If the restaurant was so uncool as to NOT have Huevos Rancheros (or as those of us who are in a close relationship with the dish call it, “Huevos”), Bill would usually toss out a dispirited “I’ll have what they’re having,” when it came time to order. But if the restaurant had Huevos, that was what he ordered. Almost every time. In honor of Bill’s recent passing, I’m starting a quest for the Ultimate Huevos Rancheros in the Albuquerque Area. For the next three months, arteries be damned, I’m going to sample as many different presentations of Huevos Rancheros as I can get my greedy paws on (and Juniperbark will get the doggy bag, or dragon bag, if the restaurant has one). The Quest starts tomorrow…