¡Buenos Días!: The Mexican Breakfast Book, written by Ericka Sanchez and Nicole Presley, features an incredible collection of sweet and savory Mexican breakfast dishes for the whole family. A few highlights include Ponche de Frutas (Breakfast Fruit Punch), Ensalada Xe’ec (Xe’ce Salad), Huevo y Papas con Chorizo al Horno (Baked Egg, Potato, and Chorizo Casserole), Pan Francés con Churros (Churro French Toast), and Barras de Piña con Grajea (Sprinkled Pineapple Bars). I will also be sharing their recipe for Café de Olla (Mexican Spiced Coffee) following the review.
Disclosure: I received a copy of this book from Familius in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Ericka Sanchez is a recipe developer and food stylist. She created the culinary website, Nibbles and Feasts, in 2010 as a way to share traditional family favorites along with new recipes inspired by her travels and life in California.
Her work has also been featured in The Latin Kitchen, Nestle Kitchens Blog, Disney Family, Spanglish Baby, Latinamom.me, Momtastic, General Mills’ Que Rica Vida, and more.
Ericka was born in Torreón, Coahuila, Mexico and immigrated to El Paso, Texas at the age of eight with her family. She is currently based in California and also the author of Aguas Frescas & Paletas and ¡Buen Provecho!
Nicole Presley is a Latina culinary enthusiast, food stylist, and recipe developer. She shares her passion for cooking and beautiful food art on her social media platform, Presley’s Pantry.
A self-taught cook and baker, she is inspired by the traditional Mexican desserts of her childhood along with “Mexican-American fusion desserts to honor her dual cultures.”
Nicole was born and raised in East Los Angeles and currently lives there with her family. She is also the author of ¡Viva Desserts!
Ericka and Nicole begin ¡Buenos Días! with a short introduction and inspiration behind this wonderful book.
Chapters are divided according to the following: Salsas, Drinks (Bebidas), Salads (Ensaladas), Soups (Sopas), Savory Main (Entradas Fuertes), Sweet Main (Entradas Dulces), Sides (Guarniciones), and Something Sweet (Algo Dulce). The contents have a list of included recipes with page number for easy reference.
The first chapter covers a delicious variety of salsas to accompany the meals. They even have a step-by-step guide on roasting poblano chiles.
I especially love the wide range of recipes from drinks to desserts and everything in-between. Some are filled with spice while others such as the Chilaquiles sin Chile (No-Chile Chilaquiles) are great for kids. Others even utilize leftovers like the Budín de Pan Dulce (Sweet Bread Pudding) with repurposed pastries.
The photography is also provided by Ericka and Nicole. Every recipe is paired with at least one beautifully-styled, full page photo of the finished dish.
Measurements are listed in US Customary. Titles are written in Spanish and English. Each recipe has a headnote with background information, personal stories, yield, prep and cooking time, tips, and serving ideas.
Café de Olla (Mexican Spiced Coffee)
There are so many fantastic drinks in ¡Buenos Días! and today I am sharing their recipe for Café de Olla (Mexican Spiced Coffee).
Traditionally made in an Olla de Barro (clay pot), this warming beverage combines medium roast coffee with piloncillo, cinnamon, vanilla, and cloves. It was definitely perfect for the week of snow we had recently.
Start by bringing water to a boil over medium high heat with the piloncillo, cinnamon stick, vanilla, and cloves.
Once the piloncillo has fully dissolved, remove from heat and stir in the coffee grounds. Allow to steep for 10 minutes before straining through a cheesecloth-lined sieve.
Serve the Café de Olla while still hot.
Piloncillo is an unrefined whole cane sugar pressed into a cone or block shape. It has a golden brown color and caramel-like flavor.
It can be found in the pantry/coffee/baking section of markets with Mexican ingredients. For those in Northern Virginia, I have been able to get it at Lotte Plaza Market in Chantilly.
I also made Naranjada (Orangeade), Torta de Huevo y Salchicha (Egg and Frankfurter Sandwich), Tortilla con Huevo (Egg with Tortilla), and Gorditas de Requesón (Ricotta Gorditas).
The Naranjada (Orangeade) was Claire’s favorite. This bubbly drink has a refreshing blend of orange juice, lime juice, and sugar.
The Torta de Huevo y Salchicha (Egg and Frankfurter Sandwich) was another favorite with the kids. Bolillos are filled with a thin layer of Crema Mexicana, then topped with scrambled eggs, Frankfurters, a slice of queso fresco, and optionally pickled jalapeños.
Known by many names such as Migas and Viejas con Huevos, this Tortilla con Huevo is such a delicious start to the day. Little corn tortilla squares are fried until crisp, then tossed with tomato, onion, and eggs. They are served with a sprinkling of cheese and green onion.
Ericka describes the Gorditas de Requesón (Ricotta Gorditas) as a combination of a cookie and a flour gordita. These delicious little treats are heated on a comal until golden on each side, then served with goat milk caramel, butter, or even a hibiscus and apple marmalade (recipe in book).
¡Buenos Días! is a fantastic pick for those interested in breakfast with Mexican and Mexican-inspired flavors. There is a large variety of recipes for all tastes along with easy to more intricate options.
Many of the ingredients are becoming more available in larger American grocery stores. Having a market with Mexican ingredients will be helpful in locating fresh and dried chiles, tomatillos, cactus pads, red prickly pears, queso fresco, Oaxaca cheese, masa harina, cotija cheese, dried machaca meat, and Mexican pepperleaf.
Café de Olla (Mexican Spiced Coffee) Recipe
Excerpt from ¡Buenos Días!
Café de Olla (Mexican Spiced Coffee)
- 6 cups water
- 6 ounces piloncillo
- 1 Mexican cinnamon stick
- 1 tablespoon vanilla
- 1 clove
- 6 tablespoons coffee grounds medium roast
- Bring water, piloncillo, cinnamon stick, vanilla, and clove to a boil in a clay or enamel pot over medium-high heat. It should take about 15 minutes for the water to boil and the piloncillo to dissolve.
- Remove from heat.
- Pour coffee grounds into liquid and mix to combine.
- Allow coffee to steep for 10 minutes.
- Strain liquid through a cheesecloth-lined sieve into cups or a different pot.
- Serve hot and enjoy.