Mexico Month - Reliving Rollie's

I woke up this rainy Portland Saturday morning especially wishing I was still in Mexico.  To cheer myself up, I decided to recreate the breakfast B, S, and I had on New Years day at Rollie's.  It was sort of a strange decision considering the meal I ate at Rollie's did not stay in my stomach due to my massive hangover, but I guess I just miss being in Sayulita THAT much.


My breakfast was missing the potatoes and refried beans on the side, but the coffee and hot sauce are straight from Sayulita. 


1.  Warm about 2 Tbsp oil in a large skillet.  Lightly fry a large corn tortilla.
2.  Place the fried corn tortilla on paper towels to drain the excess oil.
3.  Layer hot sauce, cheese, and chorizo on the tortilla. (Erin's note: I didn't have chorizo, but I did have an enormous pot of tinga poblana.  So, I layered the tinga poblana and cheese instead.)
4.  Set the oven temperature to broil.
5.  Place the tortilla and toppings on a baking sheet in the oven.
6.  Cook until the cheese is melted and starting to brown, about 10 minutes.
7.  Take out of the oven, add a dash of hot sauce, and enjoy.

An essential element of a Mexican breakfast, especially if esta crudo, is the michelada.  It is basically a spicy red beer, and it is one of my very favorite drinks.

2 parts Mexican beer
1 part tomato juice
Dash of Worcestershire
Dash (or more, depending on how spicy you like) of hot sauce
Juice from half a lime
Freshly ground pepper


Combine all ingredients in a large glass.


Below is a pic from my breakfast at Rollie's.  How well do you think I recreated the breakfast?

Bon appetit.