Huevos Motuleños is a vibrant and flavorful breakfast dish from the Yucatán Peninsula that’s as colorful as it is satisfying. It starts with a crispy corn tortilla layered with creamy black beans, topped with sunny-side-up eggs, and smothered in a rich tomato sauce. What sets it apart are its unexpected touches, sweet plantains, green peas, salty ham, and crumbled cheese—coming together in a dish that’s equal parts comfort food and culinary adventure. Whether you’re discovering it for the first time or revisiting a favorite, Huevos Motuleños offers a taste of regional Mexico that’s both unique and unforgettable.
So, What are Huevos Motuleños?
At first glance, Huevos Motuleños might remind you of huevos rancheros — both dishes feature eggs on tortillas with salsa. But that’s where the similarity ends. Huevos Motuleños bring a uniquely Yucatecan twist: traditionally served on a crispy fried tortilla with black beans, a tomato-based sauce, peas, ham, and often plantains — topped with crumbled cheese and sometimes even a spicy chili on the side.
Yes, peas and ham for breakfast! And somehow…it works. Beautifully.
The Origins: Motul, Yucatán
As the name suggests, this dish hails from Motul, a small town located northeast of Mérida, Yucatán’s capital. Huevos Motuleños were born in the early 20th century, reportedly around the 1920s, during the tenure of Felipe Carrillo Puerto — a progressive governor who was known for his support of indigenous rights and local culture.
Legend has it that Carrillo Puerto loved hosting intellectuals and artists in Motul, and the dish was developed by a local cook to honor one of these visits. It quickly gained popularity and became a regional classic — a sort of edible emblem of Yucatecan identity.
A Symphony of Influences
Like many iconic Mexican dishes, Huevos Motuleños tell a story of culinary convergence. The black beans reflect the Mayan influence, while the tomato sauce nods to Spanish culinary traditions. The inclusion of ham (sometimes bacon) and green peas may trace back to European imports, an influence that was common in the Yucatán due to its relative isolation from central Mexico and closer trade ties with Cuba and Europe.
Even the plantains suggest a Caribbean flair, further setting this dish apart from the rest of Mexico’s breakfast fare.
Why You Should Try It
Aside from being incredibly flavorful and surprisingly filling, Huevos Motuleños are a perfect example of how Mexican cuisine varies dramatically by region. If your idea of Mexican breakfast is limited to chilaquiles or breakfast burritos, this dish is a total eye-opener.
Whether you’re a weekend brunch enthusiast, a Mexican food lover, or a travel-inspired home cook, Huevos Motuleños are worth adding to your kitchen repertoire.
Frequently Asked Questions About Huevos Motuleños
What does “Huevos Motuleños” mean?
“Huevos Motuleños” translates to “eggs from Motul,” referring to the town of Motul in the Yucatán region of Mexico where the dish originated. It’s a regional specialty known for its unique blend of savory, sweet, and spicy ingredients.
What makes Huevos Motuleños different from huevos rancheros?
While both dishes feature eggs on tortillas with a tomato-based sauce, Huevos Motuleños stand out thanks to their Yucatecan flair—like the addition of black beans, ham, green peas, and fried plantains. The combination of sweet and savory elements sets them apart from the simpler, more uniformly spicy huevos rancheros.
Can I make Huevos Motuleños without plantains or peas?
Yes, you can modify the recipe to suit your taste or ingredient availability. While plantains and peas are traditional and add depth, the dish can still be delicious without them. That said, including them offers the most authentic flavor and texture experience.
Are Huevos Motuleños spicy?
Not necessarily. The base dish is flavorful but not typically spicy unless you add chilies or hot salsa. You can adjust the heat by adding pickled jalapeños, habanero salsa, or your favorite spicy topping.
Can I make it vegetarian?
Absolutely! Omit the ham or substitute it with sautéed mushrooms or a plant-based meat alternative. The beans, eggs, cheese, and sauce already provide plenty of flavor and protein, making it a satisfying vegetarian breakfast or brunch.
Is this dish served only for breakfast?
While it’s a classic Yucatán breakfast, Huevos Motuleños are hearty enough to enjoy for brunch, lunch, or even a light dinner. It’s a versatile, all-day kind of dish.
How do I store and reheat leftovers?
It’s best to store components separately: keep the beans, sauce, and toppings in airtight containers in the fridge for up to 3 days. Reheat them individually and assemble fresh with fried tortillas and eggs when ready to serve.
Make Them at Home
Feeling inspired? Here’s a quick breakdown of what you’ll need:
- Sunny-side-up eggs
- Corn tortillas (fried until crisp)
- Refried black beans
- Tomato sauce (sautéed onions, garlic, tomatoes, and chiles)
- Green peas
- Diced ham
- Fried sweet plantains (optional but highly recommended)
- Crumbled queso fresco or Cotija
Eggs (Huevos)
Eggs are the central component of Huevos Motuleños, typically prepared sunny-side-up and placed atop a crisp tortilla. Their rich, creamy texture—especially when the yolks are left runny—blends with the other ingredients to create a harmonious, indulgent bite. The eggs provide both visual appeal and a luscious mouthfeel that ties the dish together.
Corn Tortillas
Corn tortillas serve as the foundational base of the dish. They are usually fried until crisp, offering a sturdy and slightly crunchy platform for the layers of beans, eggs, and toppings. The earthy, toasted flavor of the corn complements the creamy beans and bright tomato sauce, anchoring the entire composition.
Refried Black Beans
Refried black beans add a hearty, creamy layer to Huevos Motuleños. Spread directly on the fried tortilla, the beans provide depth and richness, bringing a grounding, earthy flavor that balances the brighter elements of the dish. Their subtle seasoning makes them an essential contrast to the more acidic and salty toppings.
Tomato-Based Sauce (Salsa Roja)
The tomato-based sauce is a bright, savory topping that is poured over the eggs and other ingredients. Made from tomatoes, onions, garlic, and mild chiles, this salsa adds tanginess and gentle heat, tying all the flavors together. It brings moisture and acidity, which are crucial for balancing the richness of the beans and eggs.
Green Peas
Green peas are one of the more unexpected but traditional components of Huevos Motuleños. They add a pop of color and a slightly sweet, vegetal note that contrasts with the savory base. Their soft texture and light flavor help lighten the overall richness of the dish.
Ham
Diced ham is commonly used to add a salty, savory bite that contrasts well with the beans and eggs. The cured meat brings a slightly smoky flavor and a touch of umami, enhancing the overall depth of the dish. In some versions, bacon is used for a crispier, smokier variation.
Fried Plantains (Plátano Macho Fritos)
Fried plantains are a traditional and beloved element in Huevos Motuleños. Their caramelized sweetness adds a striking counterpoint to the savory ingredients. Soft on the inside with a lightly crispy exterior, the plantains bring a tropical, buttery richness that makes the dish distinctly Yucatecan.
Crumbled Queso Fresco or Cotija
Crumbled queso fresco or Cotija is typically scattered over the finished dish to add a final touch of salty creaminess. Queso fresco is mild and soft, while Cotija is firmer and more pungent. Either option adds a flavorful layer that enhances both the texture and the seasoning of the overall dish.
Chilies (Optional, such as habanero or pickled jalapeño)
Chilies are often served alongside Huevos Motuleños to provide an extra kick of heat for those who enjoy spicier flavors. Whether raw, pickled, or incorporated into a salsa, the chilies introduce a vibrant, fiery edge that contrasts with the sweetness of the plantains and the richness of the beans and eggs.
Cooking Tips
1. Use old corn tortillas for frying.
They hold up better and get crispier than fresh ones, creating the ideal base that won’t get soggy under the beans and sauce.
2. Don’t skip the plantains
Use ripe plantains (look for black spots on the peel) and fry them until golden and caramelized. Their sweetness is key to balancing the salty and savory flavors.
3. Build flavor into your beans.
If you’re making refried beans from scratch, simmer them with garlic, onion, and a little epazote if available. Even canned beans can be improved by sautéing them briefly in a little oil with aromatics.
4. Let the tomato sauce simmer.
Give your salsa roja enough time to reduce slightly so the flavors concentrate. A well-seasoned sauce ties the whole dish together, don’t rush it.
5. Fry the tortillas right before serving.
For the best texture, fry the tortillas just before assembling the dish. This keeps them crisp enough to hold the toppings while still offering a tender bite beneath the eggs.
6. Use a nonstick skillet or well-seasoned pan for the eggs.
Sunny-side-up eggs should be cooked gently over medium-low heat. Cover the pan briefly to set the whites without overcooking the yolks.
7. Layer thoughtfully.
Assemble in this order for best texture and presentation: tortilla → refried beans → egg → tomato sauce → peas/ham/plantains → cheese. This keeps each layer distinct and flavorful.
Final Thoughts
Huevos Motuleños aren’t just breakfast. They’re a bite-sized history lesson, a celebration of Yucatán’s rich culinary heritage, and a must-try for anyone seeking flavors that go beyond the usual. So next time you’re in the mood for something special, give this iconic dish a try and bring a little Motul magic to your table.
Huevos Motuleños
Equipment
- 2 frying pans
- 2 saucepans
- hand blender
Ingredients
For the tomato salsa
- ½ white onion peeled
- 1 garlic clove peeled
- 3 medium tomatoes
- 1 habanero chilli or scotch bonet
- 1 cup water
For the black refried beans
- 1 can black beans unsalted water or 2 cups of freshly cooked
For the Motuleños Eggs
- 1 ripen plantain
- 4 slices ham good quality
- 1 cup frozen peas thawed
- 1 cup cotija or queso fresco, grated
- 1 teaspoon salt
- ¾ cup vegetable oil
- 8 corn tortillas cold, from the day before
- 8 medium eggs
Instructions
To make the tomato salsa
- In a saucepan place the tomatoes cut in half, ½ an onion, the peeled garlic clove and habanero chilli. Add 2 cups of water. Bring to a boil and low the heat down. Simmer for 10 min over low heat.
- Then turn the heat off and set aside to cool down. Once cool down, remove the vegetables from the water. Discard the water.
- Place the tomatoes, onion, garlic and just a small piece of the scotch bonnet in a blender and add ½ teaspoon salt. Blend until smooth. Place the salsa back into the saucepan and heat it before serving it.
To make the refried beans
- Remove some of the liquid.
- Chop ¼ of a white onion and a garlic clove. Very finely. Heat 4 tablespoon of vegetable oil and add the onion and the garlic. Fry for 2 minutes to medium heat. Then add the beans and add 1 teaspoon salt. Bring them to a boil and then mash with a potato or bean masher. Set aside and reheat just before using.
To fry the plantain
- Peel the plantain and then cut it into round or oval slices (see the picture below).
- Heat a frying pan to medium heat and add 3 tablespoon of vegetable oil. Fry the plantain slices, for around less than a minute on each side, making sure they don't burn. Set aside ready to use.
To make the Huevos Motuleños
- Before start frying the tortillas and the eggs, make sure that the rest of the components for these eggs are ready. Grate cheese, defrost the peas, cut the ham in small portions and fry it, refried beans ready and warm, plantain fried and tomato salsa ready. Remember, try to have everything warm.
- Then start by frying the tortillas (2 per person). In a frying pan add ½ cup vegetable oil to medium heat and fry the tortillas individually and set aside.
- At the same time, try to fry the eggs, two for each person or you can do this after frying the tortillas.
- Then it is just a matter of putting it all together. On a plate, place two fried tortillas and spread some refried beans. Then on top, place the fried egg and pour some habanero salsa on top. Then scatter some peas, ham and cheese on top and place some fried plantain slices on the side.
- Serve immediately and enjoy with a nice black coffee.
Notes
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