News Celebrate with a Mexican Brunch Fiesta

Celebrate with a Mexican Brunch Fiesta


Weekends are great all by themselves. But why not make this weekend even better by celebrating it with a Mexican Brunch?

Start off by setting a festive scene. Get the kids to make those colorful, oversize tissue-paper flowers and place them throughout the house. Set out your pottery, tinware, cactus and anything else the least bit Mexican or reminiscent of the Southwest. Borrow some Mexican records from the library. Toss a colorful cloth on the table and set out some bright paper plates and cups.

Start your party with Bloody Marias (using tequila in place of vodka) or, for those who prefer nonalcoholic beverages, Mexican Sunsets (pour 3/4ounce of grenadine over 8 ounces of chilled orange juice and let it settle to the bottom).

Place a couple of bowls of tortilla chips and either your own or a commercial guacamole dip in strategic locations.

Then invite your friends to feast on a buffet of easy-to-prepare Mexican-style foods. By celebrating the weekend Mexican style, next Monday morning won’t seem nearly as bad.

Eggs Sonora

6 6-inch flour tortillas

1 dozen eggs, scrambled

1 cup (4 ounces) Cheddar cheese, shredded

10 slices bacon, cooked, drained and crumbled

1 medium onion, finely chopped

1 can (4 ounces) chopped green chilies

1 cup guacamole dip (your own recipe or commercial)

1/4 cup sliced black olives

commercial sour cream

1 jar (8 ounces) taco sauce

Preheat oven to 350 degrees. Wrap tortillas in foil; bake for 15 minutes. Arrange tortillas on a baking sheet. Layer eggs, cheese, bacon, onion, green chilies, guacamole and olives evenly on each warm tortilla. Warm in oven for 5 minutes longer.

Top with a dollop of sour cream. Serve with taco sauce.

Yield: 6 servings

Chili Corn Fritters

1 cup flour

2 teaspoons baking powder

½ teaspoon salt


1 tablespoon shortening, melted and cooled

3 eggs, beaten

1/2 cup milk

1 teaspoon sugar

1 can (4 ounces) chopped green chiliesCelebrate with a Mexican Brunch Fiesta

2 cups cooked corn

taco sauce

Combine flour, baking powder, salt and pepper. Stir in melted shortening and add eggs, milk, sugar, green chilies and corn. Beat well. Drop batter, as there is room, in 1/4 cup measurements into deep, hot (375 degrees) fat and fry until brown. Drain on 4 paper towels.

Serve with taco sauce.

Yield: 4 to 6 servings.

Caution: Make sure fat is at 375 degrees before spooning batter in each time.

Celebrate with a Mexican Brunch Fiesta
General Contributor
Janice is a writer from Chicago, IL. She created the "simple living as told by me" newsletter with more than 12,000 subscribers about Living Better and is a founder of Seekyt.

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