I live in the best food city in the US but I’d go hungry if I relied on restaurant kitchens to serve me real deal Tex-Mex.
It’s so easy to make Huevos Rancheros, one of the defining foods of the genre. It’s also really easy to screw it up. Here’s my recipe crafted following 20 plus years of eating in rundown little Mexican joints scattered all over the Lone Star state.
If the parking lot is gravel the skill of the cooks seems to skyrocket upwards. If the parking lot is dirt you might end up marrying one of the waitresses.
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