Excitement filled the air when I learned that the Garza family, creators of a beloved brand, would be sharing their culinary secrets in a new cookbook. Siete's chips and tortillas have become staples in my kitchen, making the chance to explore the Garza family's culinary heritage and recipes a true delight. From essential pantry items like chile oil to unique dishes such as nopatilo salad, my copy of the cookbook has quickly become a kitchen favorite.
I spoke with Veronica Garza, co-founder of the brand, to discover the story behind their brand and cookbook. Plus, she shared a recipe that’s a breakfast staple in their household: huevos rancheros. Read on for tips on infusing flavor into meals and a quick breakfast prep tip.
What is your family's culinary approach?
My mom had a remarkable talent for creating delicious meals with what we had. She often hosted Smorgasbord Nights, featuring a mix of leftovers, quesadillas, and nachos. This tradition ensured that everyone, including visiting friends, found something enjoyable at the table. It taught us the importance of inclusivity and warmth during meals.
Today, I focus on using simple, wholesome ingredients to cater to my dietary needs, crafting recipes that embody salud y sabor—health and flavor. Our approach is to create nostalgic, tasty meals without compromising on texture or experience.
What inspired your Huevos Rancheros recipe?
This traditional Mexican breakfast, meaning “ranch eggs,” is naturally rich and flavorful, centered around salsa, tortillas, and fried eggs. While crafting our recipe for The Siete Table, we reflected on our weekend breakfasts in Laredo, Texas, filled with the sounds of sizzling eggs and the aromas of fresh salsa being made in my grandmother's kitchen.
We created our own Ranchero Sauce using fresh tomatoes, serrano peppers, garlic, and onion to enhance the dish's flavor. The result? An unforgettable and savory breakfast experience.
Why is this huevos rancheros recipe your favorite?
This dish is a family favorite, especially on mornings when we have a bit more time to enjoy breakfast. It’s slightly elevated compared to our usual weekday meals, yet still straightforward to prepare.
It also allows for customization with a variety of toppings. Personally, I love adding avocado, marinated red onions, fresh red salsa, and cilantro. It's a fulfilling meal that can be dressed to suit individual tastes.
What kitchen tools do you recommend?
I rely on a cast-iron skillet for making the ranchero salsa. It’s essential for many recipes in The Siete Table. Cast iron heats quickly and cooks food evenly, adding a nice char. This skillet is also used for preparing condiments like Chile Oil and Salsa Tatemada, making it an indispensable kitchen tool!
What ingredients make this recipe unique?
The ranchero sauce is what sets this dish apart. It’s generously poured over the entire meal due to its deliciousness, but can also be served alongside. Leftover ranchero sauce works perfectly for topping breakfast tacos, rice, beans, or chilaquiles.
Can you swap ingredients in this huevos rancheros recipe?
We reference a refried beans recipe in The Siete Table, but you can also use any preferred brand. You’ll need around eight tortillas, which can be our Siete Grain Free Almond Flour Tortilla or any of your choice. For dietary adjustments, our cookbook offers various options to make recipes inclusive. To make this dish dairy-free, substitute Oaxaca cheese with any shredded dairy-free option or skip the cheese altogether without losing flavor.
What cooking tips enhance this recipe?
I recommend preparing salsa a day ahead. Allowing the salsa to sit overnight enhances its flavors. This prep not only speeds up the huevos rancheros assembly but also allows the flavors to meld beautifully.
Which recipes from The Siete Table should be tried first?
With over 100 recipes and 80 stunning photos, it really depends on personal preference. From breakfast to dinner, snacks to condiments, our chapters cater to every occasion.
My family has our favorites too! My mom loves the Apple Empanadas, my youngest brother enjoys the Crispy Papas, and my eldest sister favors Arroz con Pollo. I’m eager to see which dishes resonate with others!
What do you love about creating recipes for others?
Our mission is to foster community through shared meals. It brings us joy knowing our products help people gather, regardless of dietary needs. We hope our cookbook invites others to our table and adds joy to their lives.
This book is filled with family stories, cherished recipes, and heartfelt memories.
Creating this cookbook marks a significant milestone for us. When we first held it, our mom, Aida, teared up, reflecting on how proud our grandmother would be to witness this achievement. We’re thrilled to share it, inviting others to join our table and connect through salud y sabor.
The Siete Table by The Garza Family
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From the book THE SIETE TABLE by The Garza Family. Copyright © 2022 by The Garza Family. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Photo credit to Kristin Teig and Aaron Pinkston.
Prep
15 minutes
Cook
15 minutes
Categories
Ingredients
For the Ranchero Sauce:
- 1 pound Roma tomatoes
- 1 serrano chile, stemmed and seeded
- 2 tablespoons avocado oil
- 1 small white onion, finely diced
- 3 garlic cloves, roughly chopped
- 1 1/2 teaspoons sea salt
For the Huevos Rancheros:
- 1 tablespoon avocado oil
- 4 large eggs
- Sea salt and freshly ground black pepper
- 1 cup Refried Beans (from page 131 in Siete Table), or warmed store-bought
- 8 Siete Grain Free Almond Flour Tortillas, or preferred tortillas, warmed
- 1 cup shredded Oaxaca cheese or your favorite dairy-free cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Marinated Red Onions (from page 213 in the book), or homemade for serving
Instructions
Make the ranchero sauce:
- In a large cast-iron skillet over medium-high heat, char the tomatoes and serrano for a few minutes per side, until the tomatoes burst, around 5 minutes. Transfer to a blender with 1 cup of water and blend until smooth.
- In a small saucepan over medium heat, heat avocado oil. Add onions and garlic, cooking until the onions are golden brown, about 5 minutes. Mix in the blended tomato mixture, bring to a boil, stir in the salt, and cover to keep warm.
- Make the huevos rancheros: In a large non-stick skillet over medium-high heat, warm the oil. Crack the eggs, season with salt and pepper, and cook to your liking.
- Spread about 2 tablespoons of refried beans on a tortilla. Layer with another tortilla and an additional 2 tablespoons of beans. Top with a fried egg and pour ranchero sauce over it. Repeat with remaining ingredients. Add cheese, cilantro, and avocado slices. Serve with marinated red onions.
