Mexico City and national — the exact origin is disputed; universally recognised as a classic Mexican breakfast concept
Huevos divorciados (divorced eggs) is the Mexican breakfast presentation of two fried eggs — one sauced with salsa roja, the other with salsa verde — separated by a dividing line of refried beans. The visual contrast of red and green, the different flavours, and the symbolic divorce is the point of the dish. A playful, classic Mexico City breakfast. Both salsas must be cooked (not raw), and the eggs must be separately sauced so each retains its individual flavour.
The salsa roja is earthy-tomato; the salsa verde is tart-herbal — the contrast between the two over the same egg-bean base is the flavour experience
{"Two separately cooked salsas — roja and verde — are non-negotiable; they define the concept","Both salsas must be cooked — raw salsas are too thin and too acidic for egg service","Refried beans as the visual and flavour divider between the two eggs","Eggs: fried over-easy or sunny-side up — the yolk should be runny at service","Serve immediately — the salsas continue to soften the tortillas and the eggs continue to cook"}
{"The tortilla base: warm two corn tortillas on a dry comal; place as the base for each egg","For a clean presentation: ladle each salsa starting from the centre and covering only that egg","The refried bean divider should be thick enough to stand as a visual border — not just a thin smear","Add Mexican crema drizzled over both eggs at the end — unifies the plate"}
{"Using the same salsa for both eggs — defeats the entire concept","Cold salsas — the temperature difference between cold salsa and hot egg is unpleasant","Hard-fried eggs — the yolk should be runny for the yolk-into-salsa experience","Pre-plating — the beans and salsas continue to interact with the tortillas; must be plated at service"}
Mexico: The Cookbook — Margarita Carrillo Arronte; My Mexico City Kitchen — Gabriela Cámara