Latin Breakfast

A typical Latin American breakfast of dinner- like proportion. In my earlier years, the greatest meal of the day was breakfast. My mom or my grandmother would awaken the household with the sweet aromatic scents of arroz con huevos frito and platanos maduros paired with a strong cup of Cafe Bustelo wafting from the kitchen.

It was poetic for the taste buds; designed to thoroughly fulfill and satisfy our dietary needs for most of the day. (This meal can be enjoyed at any time, though). The most precious part of this dish was that it has, is, and always will be – made with a warm heart abounding with love.

My apologies for not translating this poem, but I could not capture and fully express the mood in any language other than Spanish. I have provided a link to a Spanish/ English dictionary if necessary. 🙂

www.spanishdict.com/

Spanish breakfast poem

El aroma de café
acabadito de colar
era nuestro reloj despertador
la dulce melodía
de las canciones de ayer
Mami las recordaba
y cantaba
con alegría
también dolor
huevitos fritos
con arrozito blanco
y amarillos de desayuno
no hay mejor-
era un tiempo sano, sagrado
de la familia Sotomayor

Love always, Mami

(My mom, Sonia Sotomayor- Allende is the author of this poem)

Ingredients

  • Long grain white rice
  • Two or three large eggs
  • Mature plantains (yellowish/ brown in color)
  • 1 cup of vegetable oil (for frying)
  • cooking spray or one tablespoon of butter
  • salt & pepper to taste

Prep

1. Cook rice. (For detailed instructions, click link below)

www.dailymotion.com/video/xa1w4j_how-to-make-rice_school

2. Coat medium sized pan with non-stick cooking spray or butter. Crack eggs into the pan and fry over medium heat for about 4 mins or until desired done- ness is reached. (Over easy/ medium or sunny side up)

3. In a large heavy bottomed frying pan add 1 cup of vegetable oil over high heat. In the meantime peel plantains, and cut into diagonal quarter- inch pieces.

4. When the oil reaches 350- 375 degrees or has a shimmery appearance, place the cut plantains and fry about 2 mins per side, or until golden brown.

5. Blot the plantains with thick paper towels to soak up excess oil.

6. Serve together with rice and eggs on colorful, warm plates.  Voila! Enjoy.

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3 Comments

Filed under Sexy food

3 responses to “Latin Breakfast

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