G's Cabo Huevos Rancheros

We can't really tell you how truly amazing it was after the world's longest winter of our lives to get off the plane in Cabo and feel the bright, warm sun on our faces that hadn't seen sun with any strength in almost 6 months.

It absolutely felt like; relief finally!

For us, this being our 7th Spring Break in Cabo in 7 years, and our 10th trip in all. We go now to just relax in the sun. And that is what we do, POINT BLANK! If we get a wild hair to go do something adventurous it's rare, although this trip down we did take a great day jaunt to Todos Santos that we'll share later, our purpose is rejuvenation nothing more.

So we have created a few Cabo rituals after all these trips:

1. A cerveza at the airport while waiting for the shuttle guy or if he's quick then it's to go (Yes, gotta love Mexico."We aren't driving.) And it's always the best tasting cerveza of the trip.

2. Early workouts. If it doesn't happen by 9:00 it's not happening. Too hot!

3. G's Huevos Rancheros

Our place has a kitchen with a 4 top stove so we do cook most of our breakfasts and lunches and some dinners while we are there, because cooking isn't  a chore for us it's  a joy even on vacation. And over time G has perfected his version of Huevos Rancheros and trust us there are many versions to be had.

 The recipe below is his creation after trying many versions.

To be honest G eats this at least 5 of our 7 days in Mexico for breakfast. T only allows herself 1 day of enjoying this breakfast. A big breakfast in 80+ degree weather just isn't as appealing.

And for some reason even if using all the exact ingredients at home it just never tastes the same as it does sitting on our patio over looking the Sea of Cortez watching the whales spout.

Our patio view

G's Cabo Rancheros Recipe:

(most quantities are approximate)

1 Flour Tortilla

1/4 cup refried beans

A handful of chihuahua cheese (soft shredded melting cheese found in Cabo)

2 eggs

Red Ranchero Salsa

Sprinkling of Cotija Cheese

Chopped Cilantro

1. Create a quesadilla with the tortilla, beans and cheese. Fold tortilla in half. Cook on stovetop until cheese melts and beans are warm. Flip once while cooking. Place on plate.

2. Cook two eggs, sunny side up. Season with salt & pepper. Place on top of  bean & cheese quesadilla

3. Top with with the red ranchero salsa. (You find all these fresh wonderful salsas in the Mexican groceries. Some are in containers, some are plastic bags. They are great.)

4. Sprinkle with cotija cheese and chopped cilantro.