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What to eat in Mexico? Top 14 Mexican Breakfasts

Last update: Wed Jan 29 2025
Top 14 Mexican Breakfasts
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01
Chilaquiles
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Chilaquiles are, at their most basic, an assembly of fried tortilla pieces drenched in chili sauce with optional meat and vegetables. The dish is popular both in Mexico and the United States as a great way to use up leftover, stale tortillas. The name of the dish is derived from chil-a-quilitl, meaning greens or herbs in a chili broth.


Today, there is a great number of regional variations of the dish, so in Sinaloa it is prepared with a white sauce, and in Mexico City, the dish is traditionally topped with epazote sprigs.

MOST ICONIC Chilaquiles

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02
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Enfrijolada is a Mexican dish consisting of fresh corn tortillas smothered with beans in their liquid. Fillings and toppings vary from one cook to another since this dish is popular throughout Mexico due to its nutritive value and inexpensive ingredients.


Some of the choices for the filling include shredded cheese, chicken, and various vegetables. The name of the dish means in bean sauce, and the dish is usually consumed for breakfast.

MOST ICONIC Enfrijolada

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03
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Huevos divorciados is a Mexican dish consisting of two fried eggs, each placed on its separate corn tortilla with a different sauce (one has green salsa, the other one red salsa). The dish is served on one plate and is commonly consumed for breakfast.


It is traditionally accompanied by guacamole, refried beans, or spicy potatoes on the side. Crumbled queso fresco and finely chopped cilantro are always used as garnishes, accentuating the flavors of two salsas.

04

Pancake

MEXICO and  3 more countries
4.1
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Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.


It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. 
05

Egg Dish

YUCATÁN, Mexico
4.1
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Papadzules is a Mexican dish with Mayan origins consisting of egg-filled tortillas drenched in a sauce made with pumpkin seeds and epazote. The dish is usually consumed for breakfast on the streets of Yucatan, although it is also found in numerous restaurants and cantinas in the region.


The tortillas are often additionally topped with hot chilis and pickled onions in order to add more flavor to the dish.

MOST ICONIC Papadzules

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06
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Tamales de elote is a simple Mexican dish made with fresh elote corn. Steamed elote tamales are often served hot on the side as a starchy part of a meal, and it is recommended to drizzle some milk or cream over them for added flavor. They can be served in savory or sweet versions, with added chopped chilis, shredded cheese, raisins, or cinnamon.


The dish is one of the favorite breakfast items throughout Mexico and Central America.

07
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Affectionately called the breakfast of champions, huevos rancheros is a traditional breakfast dish from Mexico consisting of tortillas, eggs, beans and, sometimes, a selection of meats, all covered with a tomato-chili sauce or salsa. Originally a hearty meal served to farm employees in rural Mexico, the dish found its way north to San Antonio in the USA, just a few miles from the Mexican border.


From there, numerous variations ensued and huevos rancheros became a staple throughout North America with newly added ingredients such as avocado slices, garlic-chile sauce, and melted cheese. Traditionally, it is accompanied by fresh, crisp lettuce and sour cream. 
08
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Entomatadas is a Mexican specialty dish consisting of filled tortillas doused in a rich tomato sauce. Tomatoes, onions, and garlic are the main ingredients of every tomato sauce recipe and can be enriched with various other ingredients, spices, and herbs, such as chili peppers, cloves, and stock, to name a few.


The corn tortillas are lightly fried so they soften a bit, then usually filled with shredded chicken, refried beans, cheese (queso fresco), or chunks of beef, and poured over with the tomato sauce. When served, entomatadas are typically topped with sour cream, sliced onions, fresh parsley/cilantro, or cheese. 
09
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Gorditas de huevos is a Mexican dish consisting of masa cakes filled with eggs. The gorditas are made with masa harina, salt, and water. The dough is fried on both sides until golden brown, and it is then topped with scrambled eggs. The eggs can be enriched with garlic or chili peppers, if desired.


When served, gorditas de huevos are often accompanied by hot sauces on the side.

10

Egg Dish

MICHOACÁN, Mexico
4.0
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Huevos migas is a Mexican egg-based dish originating from the Michoacan region. It is made with a combination of soaked bread or tortilla pieces, stock, tomatoes, onions, garlic, chili peppers, and eggs. Cheese and sausage pieces are often added for extra flavor and texture, but due to the fact that the dish is quite popular during Lent, sausages are omitted at that time.


Once prepared, huevos migas are usually served immediately, ideally with hot tortillas on the side.

11
Egg Dish
MOTUL DE CARRILLO PUERTO, Mexico
3.9
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13
Sandwich
MEXICO CITY, Mexico  and  one more region
3.6
14

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 14 Mexican Breakfasts” list until January 29, 2025, 1,385 ratings were recorded, of which 723 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Mexican Breakfasts