Recipes from the Regional Cooks of Mexico by Diana Kennedy – First Edition, First Printing, Inscribed

Sra. Domatila Santiago de Morales (Oaxaca) I had been served huevos en chilpachoe at La Flecha restaurant in Tlacotalpan, but checking up again on the recipe I couldn't find  Veracruzano who knew anything about them. Then, in Ozxaca, when I was cooking with Senora Domatila, she prepared them for a late breakfast. They were the same, with the addition of the nopales typical of that area and not of Vercruz. It has always fascinated me to see just how recipes travel, and perhaps this one had gone by my most favorite route in all Mexico, across the Sierra Madre Oriental. It begins in the basin of the Papaloapan River and winds steeply and seemingly endlessly up through a dense and wonderfully lush rain forest that gives way at about nine thousand feet to silent pine forests, brilliant and fragrant in the crystal-clear air. As you look back toward the east you can see endless ranges of mountains and three snowy-capped volcanoes emerging through the light clouds that speck a brilliant blue sky. 2 small tomatoes (10 ounce), broiled (see pag 262) 1 or 2 freshchiles serranos or any fresh, hot green chili, broiled (se page 261) 1/4 small onion, roughly chopped 1 clove garlic, peeled and roughtly chopped 1/4 teaspoon salt, or to taste 3 tablespoons peanut or safflower oil 3 large eggs 1/3 cup noplaes (optional), freshly colled (see pag 147) or canned in brine 1/2 cup water 1 large sprg epazone Blend the tomatoes with the chili, onion, garlic, and salt. Heat 1 tablespoon of the oil and fry the miture for 5 minutes, stirring constantly. Heat the remaining oili in a havy pan. Beat the eggs briefly and cook very lightly in the oil turning them constantly, until they are just set. Add the sauch and nopales to the eggs and continue cooking, stirring constantly for a few minutes. Ad the water and epazote and cook for about 3 minutes more. 2 servings